One Pot Bolognese Pasta Recipe
A chunky, savory beef bolognese sauce and tubular pasta cooks to al dente perfection all in the same pot! You’ll love the ease of this dish—and the easy clean up!
Sunday plans: lots of couch time, some good TV, and a big bowl of this one-pot pasta!
I’ve been experimenting with one-pot pastas lately—recipes where everything, including the noodles, cooks in the same pot—and I can’t get over how easy they are! I don’t know why, but I had always been intimidated by one-pot pastas… How do you avoid overcooking the noodles? Is there enough “liquid” for them to boil? Does the pasta sauce turn “watery”? Fortunately, I had been wayyyy overthinking them. They’re insanely easy and equally delicious.
This bolognese sauce is veggie-laden and rich thanks to the lean ground beef and savory beef broth. Both help to thicken and flavor the sauce, giving it the taste of something that’s been simmering on the stovetop for hours—but in minutes!
More pasta recipes: Marry Me Creamy Chicken Pasta, Creamy And Spicy Pumpkin Alla Vodka Pasta, Red Pepper Pasta with Pancetta, and Cheesy Pumpkin Pasta with Prosciutto.
Why I love this One Pot Bolognese Pasta
Have you ever made a pasta dish that felt like it took forever to cook? The sauce, the noodles, the constant stirring and checking if it’s done yet? Well, this one-pot method completely changes that. From the moment I add the ingredients to the pot, it’s easy steps all the way through. It’s SO satisfying when everything comes together perfectly in one dish. The noodles absorb all the flavors from the sauce, and the result is tender pasta with a rich, chunky bolognese sauce.
Ingredients you’ll need for One Pot Bolognese Pasta
- 1 lb organic lean ground beef (I used 93/7%)
- 1 shallot minced (or 1/4 onion)
- 2 cloves garlic minced
- 3/4 cup diced carrots (about 2 carrots)
- 3/4 cup diced celery (about 4 stalks)
- 1 tbsp dried oregano
- 1 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 28-oz can crushed tomatoes (San Marzano if possible for the best flavor)
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 lb dried rigatoni pasta (uncooked)
- 1 tbsp olive oil
Here’s how you’ll make my One Pot Bolognese Pasta:
1. Heat a little olive oil (1 tbsp.) over medium heat in a Dutch oven or deep-sided pot. When warm, add ground beef.
2. Cook beef, breaking up with a wooden spoon, until no longer pink, about 4-5 minutes. Drain excess fat (if needed), then add shallots, celery, carrots, and garlic.
3. Cook over medium heat until veggies have softened, about 4-5 minutes, then add in oregano, red pepper flakes, salt, and pepper.
4. Stir everything together well before adding crushed tomatoes, tomato paste, and beef broth. Bring to a boil.
5. Once boiling, add dried pasta and stir. Lower heat to simmer and let pasta cook until tender and al dente, about 7-9 minutes or according to the package’s instructions. Stir frequently so nothing gets stuck to the bottom of the pot!
6. Once pasta has cooked and sauce has thickened, take pot off heat and add parmesan cheese. Divide into bowls, then serve! Will keep in refrigerator for up to 5 days.
Storing leftovers
This recipe makes enough to feed a crowd or provide leftovers for a couple of days. If you have any leftovers, store them in an airtight container in the fridge. They’ll keep for up to 3 days and actually taste even better the next day as the flavors continue to meld. When you’re ready to reheat, just warm it up on the stovetop or in the microwave, and you’ll have a delicious dinner ready to go.
FAQs
And that’s a wrap on my One Pot Pasta Bolognese Recipe! This easy recipe is perfect for busy weeknights and pairs well with a little bit of parmesan cheese on top and garlic bread on the side. Yum! Most of the steps are simply adding ingredients into the same large pot! You’ll love the ease of this recipe, and the hungry mouths you’re feeding will love the taste of it even more—it’s the perfect one pot pasta recipe for the whole family. It’s a go-to recipe and family favorite in my home ❤️
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One Pot Rigatoni Bolognese Pasta
Ingredients
- 1 lb. organic lean ground beef I used 93/7%
- 1 shallot minced, or 1/4 of onion
- 2 cloves garlic minced
- 3/4 cup diced carrots about 2 carrots
- 3/4 cup diced celery about 4 stalks
- 1 tbsp. dried oregano
- 1 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 28-oz. can crushed tomatoes San Marzano if possible
- 2 tbsp. tomato paste
- 4 cups beef broth
- 1 lb. dried rigatoni pasta uncooked!
- 1 tbsp. olive or avocado oil
Instructions
- Heat 1 tbsp. olive oil over medium heat in a dutch oven or deep sided pot. When warm, add ground beef.
- Cook beef, breaking up with wooden spoon, until no longer pink, about 4-5 minutes. Drain excess fat (if needed) then add shallot, celery, carrots and garlic.
- Cook over medium heat until veggies have softened, about 4-5 minutes, then add in oregano, red pepper flakes, salt and pepper.
- Stir everything together well before adding crushed tomatoes, tomato paste and beef broth. Bring to a boil.
- Once boiling, add dried pasta and stir. Lower heat to simmer and let pasta cook until tender and al dente, about 7-9 minutes or according to the package's instructions. Stir frequently so nothing gets stuck to the bottom of the pot!
- Once pasta has cooked and sauce has thickened, take pot off heat and add parmesan cheese. Divide into bowls then serve! Will keep in refrigerator for up to 5 days.
