Imported from the web

One Pot Pasta Bolognese

Name: One Pot Pasta Bolognese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 2 garlic (cloves, minced); 1 onion (finely chopped); 500 g beef mince (ground beef) (Lean); 700 g tomato passata (tomato puree); 3 cup beef broth (Or stock cubes and water); 2 tsp Italian mixed herbs (Options mentioned in recipe notes); 0.25 tsp chilli flakes (red pepper flakes) (Adjust to taste); 2 tsp Worcestershire sauce; 2 tbsp tomato paste; 0.75 tsp salt (The source specifies 3/4 tsp each of salt and pepper); 0.75 tsp black pepper (The source specifies 3/4 tsp each of salt and pepper); 350 g spaghetti (Uncooked; other pasta may be used); Parmesan (For garnish; amount not specified)

Imported by Sean Cunningham on SeeMeCook

A rich, tomato-forward beef Bolognese with spaghetti cooked directly in the sauce, so the pasta absorbs its flavor and releases starch to thicken the dish. Passata gives the sauce an immediately thick, hearty texture.

6 servings30 minItalian

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Ingredients

1 tbsp olive oil
2 garlic (cloves, minced)
1 onion (finely chopped)
500 g beef mince (ground beef) (Lean)
700 g tomato passata (tomato puree)
3 cup beef broth (Or stock cubes and water)
2 tsp Italian mixed herbs (Options mentioned in recipe notes)
0.25 tsp chilli flakes (red pepper flakes) (Adjust to taste)
2 tsp Worcestershire sauce
2 tbsp tomato paste
0.75 tsp salt (The source specifies 3/4 tsp each of salt and pepper)
0.75 tsp black pepper (The source specifies 3/4 tsp each of salt and pepper)
350 g spaghetti (Uncooked; other pasta may be used)
Parmesan (For garnish; amount not specified)

Steps

1
Heat the olive oil in a large pot over high heat.
2
Add the minced garlic and finely chopped onion. Cook for 2 minutes, until translucent.
3
Add the beef. Cook, breaking it up as you go, until it has all changed from red to brown.
4
Add the tomato passata to the pot.
5
Pour some of the beef broth into the empty passata bottle, shake it, then pour it into the pot.
6
Add the remaining beef broth, Italian mixed herbs, chilli flakes, Worcestershire sauce, tomato paste, salt, and pepper. Stir well and bring the mixture to a boil.
7
Add the uncooked spaghetti, fanning it out around the pot. Leave it for 30 seconds to begin softening, then push it beneath the liquid.
8
Once the spaghetti is fully submerged, cook for 12 minutes, stirring every minute or so and more frequently toward the end. At about the 8-minute mark, reduce the heat to medium while keeping the sauce gently bubbling.
9
Remove the pot from the stove when the pasta is just cooked—slightly firmer than you want to serve it—and the sauce is still present. Toss for about 30 seconds; the sauce will reduce further and the pasta will finish cooking.
10
Serve immediately, garnished with Parmesan.

Notes

The recipe notes that passata provides a thick, rich sauce and that other pasta shapes can be used, with adjustments described in the source's Note 4. The body excerpt notes that the dish reheats well. It does not provide the detailed pasta-shape adjustments or a Parmesan amount.