One Pot Bucatini Bolognese Recipes

ONE POT PASTA BOLOGNESE

One Pot Pasta Bolognese image

Recipe video above. For One-Pot-Pasta Cynics (and Italian cooking pursists), there's a special message for you at the top of the post! :)This recipe is everything you love about Spaghetti Bolognese - the rich, thick tomato sauce, full flavoured (never bland!), made from scratch WITH the pasta in one pot! Excellent big batch cooking, keeps well. Tomato passata (aka tomato puree) is the key here for an instant thick, rich sauce rather than cooking down crushed tomato.Pasta types - long, short or tiny, but read recipe note 4 for adjustments.

Provided by Nagi

Number Of Ingredients 13

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) ((Note 1))
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 (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 (other pasta - Note 4))
Parmesan

Steps:

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.

Nutrition Facts : Calories 552 kcal, Carbohydrate 71 g, Protein 35 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 798 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

ONE-POT PASTA BOLOGNESE

One-Pot Pasta Bolognese image

This flavorful one-pot pasta is rich, meaty and filling--perfect for a fast weeknight dinner the whole family will enjoy.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 onions, diced (about 3 cups)
2 carrots, diced (about 1 cup)
1 teaspoon salt
1 lb lean (at least 80%) ground beef
1/4 cup canned Muir Glen™ organic tomato paste
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef broth
1/2 teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
1 lb uncooked spaghetti
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

Steps:

In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
Top with Parmesan cheese and basil.

Nutrition Facts : Calories 630, Carbohydrate 86 g, Cholesterol 55 mg, Fat 2, Fiber 7 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 7 g, TransFat 1/2 g

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