One-Pot Pasta Bolognese
Spaghetti cooks right in a rich, tomatoey beef sauce for a quick one-pot Bolognese. Passata gives the sauce a thick texture, and the pasta starch helps it cling to every strand.
By Cookin' Kitchen
- Total: 30 minutes
- Servings: 5 servings
Recipe
One-Pot Pasta Bolognese
Spaghetti cooks right in a rich, tomatoey beef sauce for a quick one-pot Bolognese. Passata gives the sauce a thick texture, and the pasta starch helps it cling to every strand.
Cookin' · https://cookin.club/recipes/one-pot-pasta-bolognese
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 5
Ingredients
For 5 servings
Pasta and sauce
For serving
Equipment
- Large pot
Instructions
Step 1: Heat the oil in a large pot over high heat. Add the garlic and onion and cook for 2 minutes, until translucent.
Step 2: Add the beef and cook, breaking it up as it cooks.
Step 3: When the beef has changed from red to brown, add the tomato passata.
Step 4: Pour some beef stock into the empty bottle, shake it, then pour the stock into the pot.
Step 5: Add the remaining beef stock and all the remaining ingredients except the spaghetti. Stir well and bring the sauce to a boil.
Step 6: Add the spaghetti, fanning it out around the pot. Leave it for 30 seconds to begin softening, then push it under the liquid.
Step 7: Once the spaghetti is fully submerged, cook for 12 minutes, stirring every minute or so and more often toward the end. At about 8 minutes, lower the heat to medium so the base does not catch, while keeping the sauce bubbling gently.
Step 8: Take the pot off the heat when the pasta is just cooked, still saucy, and a little firmer than you want. Toss for about 30 seconds so the sauce reduces and the pasta finishes cooking.
Step 9: Serve immediately, garnished with Parmesan.
Notes
For short pasta such as penne, macaroni, spirals, or rigatoni, use 2 1/2 cups beef stock and add an extra pinch of salt. For thicker long pasta, follow the recipe and add boiling water 1/2 cup at a time as needed until the pasta is cooked through.
Refrigerate leftovers for up to 4 days and reheat in the microwave. The pasta can also be frozen.
Nutrition per serving
- Calories
- 552 kcal
- Fat
- 14 g
- Saturated fat
- 5 g
- Carbohydrates
- 71 g
- Sugar
- 11 g
- Fiber
- 6 g
- Protein
- 35 g
- Sodium
- 798 mg
- Cholesterol
- 65 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This one-pot Bolognese cooks spaghetti directly in a rich beef and tomato sauce. Tomato passata makes a thick sauce without a long simmer, while the extra broth gives the pasta enough liquid to cook in the pot.
Use spaghetti as listed, or choose another long or short pasta. Thicker pasta may need more cooking time and boiling water; short pasta uses less liquid and needs less tossing.
The sauce will look quite liquid before the spaghetti goes in. Let the pasta soften for 30 seconds, then push it under the sauce so it cooks evenly.
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