One Pot Pasta Bolognese Cooked in a Thick Meat Sauce

A fast one pot pasta bolognese takes just 30 minutes from start to finish. You cook the dry noodles directly in the meat sauce instead of using a separate pasta pot. The dry spaghetti releases starch right into the pan as it boils. That starch thickens the cooking broth into a heavy gravy.

The meat and seasonings

Start by warming the olive oil to cook the chopped onion and minced garlic. Next, add the ground beef, breaking the meat apart as it cooks until the raw pink color disappears completely. You can easily substitute ground chicken, turkey, lamb, or pork for the beef. To add a savory flavor to the dish, pour in the Worcestershire sauce, or use soy sauce as a quick alternative. You will also season the pot with red pepper flakes and Italian mixed herbs. If you do not have a pre-mixed Italian blend in your pantry, simply combine equal measurements of dried rosemary, thyme, parsley, and oregano.

The liquid for boiling

Starting with a high volume of liquid ensures the spaghetti cooks evenly. Three cups of beef broth provide enough depth to keep the noodles submerged while transferring flavor directly into the pasta. If you do not have liquid beef stock on hand, you can substitute three cups of water mixed with three teaspoons of beef powder. Breaking three beef stock cubes into the water serves as another simple alternative.

Tomato passata creates a thick sauce without needing a long simmering time. Tomato paste thickens the liquid further. You also use a splash of the beef broth to rinse out the empty passata bottle. This step grabs the leftover tomato puree before you add the liquid to the pot.

Boiling the pasta

Bring the broth and tomato mixture to a complete boil before introducing the 12 oz (350 g) of uncooked spaghetti. Do not drop extra vegetables into the pot at this point, as the intense bubbling will cause them to fall apart. Arrange the dry noodles in a wide fan over the top of the hot sauce. Let the pasta rest there for 30 seconds to begin softening. Once the strands become flexible, press them entirely beneath the surface of the liquid.

Managing the heat

The pasta cooks for 12 minutes. You must keep a gentle bubbling action going the entire time. The noodles will bloat in the warm water instead of cooking if the pot stops boiling. You stir the pot roughly once a minute to keep the spaghetti from clumping.

As the boiling progresses, the liquid reduces into a thick meat sauce. You must stir the pot more frequently during the final minutes to keep the noodles from sticking. After eight minutes of cooking, turn the stove down to medium heat. Lowering the temperature prevents the heavy sauce from burning on the bottom of the pan while still maintaining a gentle simmer.

Other pasta shapes

The liquid ratios in this recipe match standard spaghetti. You can use other pasta, but you must adjust the liquids.

• Longer or thicker pastas take longer to cook and need additional boiling water.
• Short pastas need less tossing at the end and require a reduced amount of liquid.

You should avoid using delicate sauces for this one-pot method. The pasta will become overly sticky without a hearty base.

Finishing off the heat

You pull the pot off the stove when the noodles are slightly more firm than your goal texture. The pan must still hold some liquid at this point. You toss the pasta for 30 seconds away from the heat. This tossing action reduces the remaining sauce and finishes cooking the spaghetti.

Leftovers and storage

You serve the dish immediately with a garnish of Parmesan. The high volume of sauce keeps the leftovers from drying out in the fridge. You can refrigerate the pasta for up to four days and reheat it in a microwave. You can also freeze the finished dish.