One Pot Pasta Bolognese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
5 - 6
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Calories
552 kcal
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Course
Main Course, Dinner
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Cuisine
American, Italian-American Fussion
One Pot Pasta Bolognese
Description
This recipe starts by sautéing garlic and onion until translucent, then browning ground beef, which forms the savory base. Tomato passata provides a smooth, concentrated tomato flavor, enhanced by beef broth and Italian mixed herbs. Chili flakes add a subtle heat while Worcestershire sauce and tomato paste deepen the umami profile. Salt and black pepper season throughout.
Uncooked spaghetti is added toward the end, arranged around the pot and gradually submerged in the simmering sauce and broth to cook evenly without breaking. Stirring regularly prevents sticking, while lowering heat midway prevents scorching. The one pot technique locks in flavors, thickens the sauce slightly, and cooks pasta to tender perfection in about 12 minutes.
The final dish is rich and satisfying with a harmonious mix of meaty, tomato, and herb notes. Parmesan cheese enhances the savory depth when served. The recipe includes flexibility for different pasta shapes, stock substitutions, and herbs, making it adaptable. Leftovers store well for several days and the recipe offers tips for freezing and reheating.
Ingredients
- 1 tbsp olive oil
- 2 garlic minced, cloves
- 1 onion , finely chopped
- 500g / 1 lb ground beef I use lean, beef mince is synonym
- 700g / 24.5 oz tomato passata Note 1, tomato puree
- 3 cups beef broth (or stock cubes + water, Note 2)
- 2 tsp Italian mixed herbs (options, see Note 3)
- 1/4 - 1/2 tsp chilli flakes adjust to taste, red pepper flakes
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 3/4 tsp salt
- 3/4 tsp black pepper
- 350g / 12 oz spaghetti , uncooked (other pasta - Note 4)
For serving
- parmesan
Instructions
- Saute onion & garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.
- Cook beef: Add beef and cook, breaking it up as you go.
- Add tomato: Once beef has all changed from red to brown, add tomato passata.
- Rinse out bottle: Pour some beef stock into the empty bottle, shake, then pour into the pot.
- Add everything else: Add remaining beef stock and all remaining ingredients except spaghetti. Give it a good stir, then let it come up to the boil.
- Add spaghetti: Add pasta, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it in under the liquid.
- Cook pasta: Once fully submerged, cook for 12 minutes, stirring every minute or so, and more towards the end. At about the 8 minute mark, lower the heat to medium otherwise the base might catch (but ensure it is still bubbling gently - you don't want pasta just bloating in warm water).
- Remove from stove, toss well: Take it off the stove once the pasta is JUST cooked, the tiniest bit firmer than you want, and when still saucy. Toss it for about 30 seconds or so - the sauce will reduce further, the pasta will finish cooking.
- Serve immediately, garnished with parmesan.
Notes
- Tomato passata is pureed strained tomatoes, essential here for a smooth, rich sauce.
- Use beef stock cubes or powder as an alternative to pre-made beef broth.
- Italian herb mix can be premade or a blend of dried parsley, oregano, rosemary, and thyme.
- Different pasta shapes can be used; adjust liquid and stirring accordingly to ensure even cooking.
- Store leftovers in the refrigerator up to 4 days; reheat gently in a microwave.
- For freezing, consider a baked spaghetti bolognese variation for better texture.
- When using dried herbs, adding fresh herbs and removing before serving is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552cal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 798mg | 33% |
| Potassium | 1511mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 824IU | 16% |
| Vitamin C | 19mg | 21% |
| Calcium | 76mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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