One-Pot Spaghetti Bolognese
There is something incredibly grounding about a home-cooked pasta dinner, especially when the evening calls for comfort without the chaos of a messy kitchen. This One-Pot Spaghetti Bolognese has quickly become a favorite in my home workflow. It delivers all the rich, deeply simmered flavors of a traditional Italian meat sauce, but everything—including the pasta—cooks together in a single pan.
For me, fewer dishes mean more time to unwind, step away from the screens, and truly enjoy a slow, comforting meal. Whether you are racing through a busy week or leaning into a cozy, quiet evening, this simple recipe brings maximum flavor with minimal effort.
Ingredients:For the Salad
- 2 tbsp Oil
- 1 Chopped onion
- 4-5 Garlic cloves, chopped
- 250g Minced meat
- 600g Tomato puree
- 1 tbsp Tomato paste
- 2 cups Beef or chicken stock
- 2 tsp Worcestershire sauce
- 2 tsp Italian herbs
- 1 tsp Chili flakes
- To taste Salt and pepper
- 250g Spaghetti
- To garnish Grated Parmesan cheese & fresh herbs
Step-by-Step Instructions:
- Place your large, deep pan or Dutch oven over medium heat. Add the oil and sauté the chopped onion and chopped garlic until they are soft, fragrant, and translucent.
- Add the minced meat to the pan. Cook, breaking it up with your spoon, until it is beautifully browned and cooked through.
- Pour in the tomato puree and beef or chicken stock. Stir in the tomato paste, Worcestershire sauce, Italian herbs, and chili flakes. Season with salt and pepper to taste. Give everything a good stir to combine the savory elements.
- Nestle the uncooked spaghetti directly into the liquid, ensuring the strands are submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 12 minutes, stirring occasionally to prevent the pasta from sticking, until the spaghetti is perfectly al dente and the sauce has thickened. Make sure the spaghetti strands are mostly covered by the liquid when you first add them so they cook evenly.
- Twirl the glossy, sauce-coated spaghetti onto plates. Garnish generously with grated Parmesan cheese and a handful of fresh herbs for that bright, beautiful finish. Enjoy hot!
