One Pot Bolognese: A Weeknight Hero

If there’s one dish that screams comfort food while also making your life 1000x easier, it’s this One Pot Bolognese Pasta. We’re talking about minimal dishes, maximum flavor, and a meal that practically cooks itself. It’s perfect for those nights when you want homemade pasta but don’t want to deal with a million pots and pans.

Why You’ll Love This Recipe

• One pot, zero stress. Less cleanup means more time for whatever it is you’d rather be doing (binge-watching, scrolling, avoiding laundry—no judgment).
• Rich, deep flavor. Simmering everything together lets the pasta soak up ALL the goodness, making this even better than your average spaghetti night.
• Quick and easy. From stovetop to plate in about 30 minutes—no fancy techniques required.

Pair It With

• A simple arugula salad (because balance)
• Garlic bread (because carbs on carbs just makes sense)
• A glass of red wine (because, duh)

And there you have it—restaurant-worthy pasta with minimal effort. One pot, one happy stomach. Enjoy!

One Pot Bolognese Pasta

Rich, deep flavor. Simmering everything together lets the pasta soak up ALL the goodness, making this even better than your average spaghetti night.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Ingredients

• 1 tbsp avocado oil
• 2 garlic cloves minced
• 1/2 onion finely chopped
• 1 lb ground beef
• 24.5 oz tomato passata if you can’t find it, sub tomato puree
• 3 cups water
• 1 tbsp beef bouillon
• 2 tsp Italian seasoning
• 2 tsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tbsp white sugar
• 3/4 tsp each salt and pepper
• 12 oz spaghetti uncooked or pappardelle, fettuccine, bucatini, etc.

Instructions

• Sauté the aromatics: Heat the olive oil in a large pot over high heat. Add the onion and garlic, cooking for about 2 minutes until softened and fragrant.
• Brown the beef: Add the ground beef, breaking it up with a spoon as it cooks. Continue until no pink remains.
• Add the tomato base: Pour in the tomato passata. To get every last drop, rinse the bottle with a bit of beef stock, shake it up, and pour it into the pot.
• Mix in the seasonings: Add the water, bouillon, Worcestershire sauce, tomato paste, Italian seasoning, sugar, salt, and pepper. Stir well and bring everything to a boil.
• Cook the pasta: Add the spaghetti, spreading it evenly across the pot. Let it sit for 30 seconds to soften, then gently press it under the liquid.
• Simmer and stir: Cook for about 12 minutes, stirring frequently (especially in the last few minutes). Around the 8-minute mark, reduce the heat to medium to prevent the bottom from sticking, but keep a gentle simmer.
• Finish and serve: Once the pasta is just al dente and the sauce is still slightly loose, remove from heat. Toss everything together for about 30 seconds to allow the sauce to thicken and coat the pasta.
• Garnish and enjoy: Serve immediately, topped with freshly grated Parmesan.

Servings: 4