🍝 One-Pot Spaghetti Bolognese Recipe

Rich Italian Flavours, Minimal Cleanup, Weeknight Friendly

📌 Quick Recipe Overview

Why This One-Pot Bolognese Works Wonders

This isn’t just spaghetti with sauce — it’s a flavour-locked, time-saving, science-backed approach that delivers a deeply savoury Italian Bolognese with minimal mess.

1. Flavour Fusion – Pasta cooks directly in the sauce, absorbing every nuance from the meat, tomatoes, herbs, and broth.
2. Natural Thickening – Starches released from the pasta emulsify the sauce, giving it that silky, restaurant-quality cling.
3. Streamlined Cooking – Meat browning, vegetable softening, sauce simmering, and pasta cooking all happen in one pot.
4. Culinary Science in Action – Browning triggers the Maillard reaction, soffritto builds aromatic complexity, and tomato paste caramelization deepens umami.

🛒 Ingredients You’ll Need

Base Flavour

• 2 tbsp extra virgin olive oil – fruity richness for sautéing
• 1.5 lbs (680g) ground meat – ideal: 50% beef (85/15) + 50% pork or Italian sausage for depth
• 1 large yellow onion, finely chopped (~1½ cups)
• 2 medium carrots, finely chopped or grated (~1 cup)
• 2 celery ribs, finely chopped (~1 cup)

Aromatics & Seasoning

• 4–6 garlic cloves, minced
• ½ cup dry red wine (Chianti, Merlot, or Cabernet) — optional but recommended
• 2 tbsp tomato paste – concentrated richness
• 1 can (28 oz / 794g) crushed tomatoes — San Marzano style preferred
• 4 cups low-sodium beef broth
• 1 tsp dried oregano
• 1 tsp dried basil (or 2 tbsp fresh, added at the end)
• 1 bay leaf
• ¼–½ tsp red pepper flakes (optional, for gentle heat)
• 1½ tsp sea salt (adjust to taste)
• ½ tsp freshly ground black pepper

Pasta

• 1 lb (454g) uncooked spaghetti – standard thickness, not fresh pasta

Optional Finishing Touches

• Freshly grated Parmesan or Pecorino Romano
• Chopped fresh parsley or basil
• Drizzle of premium extra virgin olive oil

💡 Ingredient Swap Table — For dietary needs or pantry gaps

🔪 Step-by-Step Cooking Instructions

1. Brown the Meat
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add ground meat, breaking it up with a wooden spoon. Cook 8–10 minutes until deep golden brown. Drain excess fat, leaving ~2 tbsp for flavour.

2. Build the Soffritto Base
Add onion, carrot, and celery to the pot. Sauté 7–10 minutes, stirring, until soft and aromatic. Scrape up any browned bits — that’s pure flavour.

3. Layer in Aromatics
Stir in garlic and red pepper flakes; cook 1 minute. Add tomato paste, stirring constantly, until it deepens in colour (1–2 minutes).

4. Deglaze & Reduce
Pour in red wine, scraping the bottom. Simmer 2–3 minutes until reduced by half.

5. Create the Sauce
Return browned meat to the pot. Add crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, and pepper. Stir well.

6. Add Pasta
Bring sauce to a boil. Add spaghetti (break in half if needed). Push down to submerge, stirring to prevent sticking.

7. Simmer to Perfection
Reduce to a gentle simmer. Cook 9–12 minutes, stirring often, adding extra hot water or broth if pasta isn’t cooked yet.

8. Rest & Finish
Remove from heat, discard bay leaf, stir in fresh herbs. Let rest 5–10 minutes so flavours meld and sauce clings.

9. Serve & Enjoy
Plate with a shower of Parmesan, a drizzle of olive oil, and a side of crusty bread or salad.

🍷 Perfect Pairings

• Wine: Chianti Classico, Sangiovese, or Montepulciano d’Abruzzo
• Sides: Garlic bread, arugula salad with lemon vinaigrette, roasted broccoli

🍴 Variations

1. White Bolognese – Swap tomatoes for cream + chicken stock
2. Spicy Arrabbiata Bolognese – Increase red pepper flakes, add fresh chili
3. Vegetarian Lentil Bolognese – Replace meat with 2½ cups cooked green/brown lentils

🥡 Storage & Reheating

• Fridge: Store in airtight container up to 4 days
• Freezer: Freeze up to 3 months; thaw overnight before reheating
• Reheat: Add splash of broth/water to loosen sauce, heat gently

📊 Nutrition (per serving, approx.)

• Calories: 680 kcal
• Protein: 35g
• Carbs: 70g
• Fat: 28g
• Fiber: 6g
  (Values vary by ingredient choice)

❓ FAQ — Troubleshooting & Tips

Why is my pasta sticking?
Stir frequently in the first 5 minutes; keep liquid level high enough to cover pasta.

Can I make it gluten-free?
Yes — use quality gluten-free pasta; watch for slightly faster cooking.

How do I reduce acidity?
Add ½ tsp sugar or 1 tbsp butter to balance.

📝 Expert Cooking Notes

• Meat Mix Magic – 75% beef + 25% pork or sausage gives best balance of depth and fat.
• Don’t Rush Soffritto – This is your foundation; undercooked veggies = flat flavour.
• Rest Before Serving – Essential for final sauce cling and flavour integration.