One Pot Pasta Bolognese
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 500g / 1 lb beef mince (ground beef), I use lean
- 700g / 24.5 oz tomato passata (tomato puree)
- 3 cups beef broth (or stock cubes + water)
- 2 tsp Italian mixed herbs
- 1/4 – 1/2 tsp chilli flakes (red pepper flakes), adjust to taste
- 2 tsp Worcestershire Sauce
- 2 tbsp tomato paste
- 3/4 tsp each salt and pepper
- 350g / 12 oz spaghetti, uncooked
For serving
- Parmesan
Instructions
- 1
Saute onion & garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.
- 2
Cook beef: Add beef and cook, breaking it up as you go.
- 3
Add tomato: Once beef has all changed from red to brown, add tomato passata.
- 4
Rinse out bottle: Pour some beef stock into the empty bottle, shake, then pour into the pot.
- 5
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.
- 6
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.
- 7
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).
12 min - 8
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.
- 9
Serve immediately, garnished with parmesan.
Nutrition
Per serving (based on 5 servings)
