One Pot Pasta Bolognese is the quick version of Spaghetti Bolognese using two nifty shortcuts: cooking spaghetti IN the meat sauce, plus an instant thick, rich sauce using tomato passata / puree instead of the usual crushed tomatoes.
For those of you who are doubtful about this one-pot pasta method of cooking, see below for why this one works!
Before I start on the recipe, I have a message for the purists out there who are doubtful (and some even offended!) by this one-pot method of cooking pasta:
A Message for the One-Pot-Pasta Cynics!
I don’t blame you for being unsure about this recipe. I’ve tried my share of total one-pot-pasta duds, with the two biggest offenders being an unpleasantly sticky sauce from all the starch from the pasta, and unevenly cooked pasta.
But here’s why this one works and tastes damn good:
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Passata – thicker than the usual crushed tomato used in classic Spaghetti Bolognese so it can take the extra starch without tasting “sticky”; and
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It’s saucier than traditional Bolognese, and that extra liquid is because we need to start off with a watery meat sauce in order to allow the spaghetti to cook through evenly, plus there’s more sauce through which the starch is dispersed (again, for a less starchy sauce). Note: I said SAUCIER. Not watery!
No, this is not the traditional way to make Bolognese, and while some people would declare that their Nona’s would roll over in their grave if they saw this recipe, there are in fact pasta dishes in Italy that are cooked in one pot (Orzo/risoni is common).
Is it as good as classic Bolognese, simmered for hours to let the flavours meld, the tomato to breakdown into a smooth sauce, and the meat to become meltingly tender, then tossed in spaghetti that’s cooked to exact al dente in a pot of salted water?
Of course not.
But for the sheer convenience and speed, the marginal loss in quality is a very small price to pay. And it’s still delicious.
So purists – get off your high horse, and give this a go! I would never publish a recipe I wouldn’t stand behind proudly and publicly! – Nagi x
One Pot Pasta Bolognese
The idea with this one pot pasta recipe is that the liquid to pasta ratio is just-right so that by the time the spaghetti is cooked, it’s absorbed the excess liquid and you’re left with a saucy pot of spaghetti and meat sauce!
It’s truly everything you know and love about classic Spaghetti Bolognese – with a couple of nifty shortcuts to deliver just as tasty a result in less time, less effort and just one pot to wash:
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Tomato passata (aka tomato puree) – to make a thick, rich bolognese sauce without 20 minutes of simmering to break down the usual crushed tomato; and
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Pasta cooked IN the sauce – by starting with an extra liquidy sauce so we can cook the pasta like we usually do in a big pot of boiling water!
Here’s a little preview of what it looks like. Rich! Thick! Saucy! Delicious!
Ingredients in One Pot Pasta Bolognese
It’s essentially made with the same ingredients as traditional Bolognese, with a few key differences:
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tomato passata instead of crushed tomato – for an instant thick, rich tomato sauce. New to tomato passata? Read about it here; and
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beef stock/broth instead of stock cubes – to add extra flavour into the sauce and make it watery at the start so we can “boil” the pasta. In classic Bolognese, we use stock cubes and add no water (unless doing a slow cook).
Few quick notes on the other ingredients:
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Beef mince / ground beef – I typically use lean, but any fat % is fine here. Recipe will also work as written with lamb, pork, chicken and turkey;
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Tomato paste – to give the sauce a slight tomato boost and thickening;
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Worcestershire sauce – the savoury flavour. Best sub – soy sauce (yes, really, it won’t make it taste Asiany, I promise!);
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Dried Italian herb mix – I use a store bought pre mix for convenience, but there’s plenty of options here (dried and fresh rosemary, thyme) or you can even leave them out. Covered in the recipe notes;
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Chilli flakes (red pepper flakes) – I love a touch of warmth in this but it’s 100% optional!
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Garlic and onion – essential flavour base!
Different pasta types?
Absolutely! This can be made with any long OR short pasta. Pastas that require a longer cook time just need to stay on the stove for longer, with a splash of boiling water added as needed to keep it saucy. And short pastas (like macaroni, spirals) don’t need as much liquid.
How to make One Pot Pasta Bolognese
It starts off just like your everyday Bolognese – until you get to the part when you add the beef stock when the meat sauce appears to become alarmingly watery. But that’s exactly what you want – so we can cook the spaghetti like you do in a pot of boiling water!
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Cook the garlic, onion and beef, just like you ordinarily do;
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Add the tomato passata, beef stock and all the flavours;
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Give it a good mix – the meat sauce WILL look watery, and that’s exactly what you want!
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Bring the sauce to a boil, then add the pasta just like you would in a pot of boiling water;
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Leave it for 30 seconds so it can start to soften, then you can push it down under the liquid;
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Cook it for 12 minutes, tossing well toward the end, until you end up with a big pot of perfectly cooked spaghetti in saucy bolognese sauce!
Want a meat free One Pot Pasta?
Use this One Pot Vegetable Pasta recipe instead. Veggies can’t hold up to the rapid boiling required in this recipe so it’s better to use short pasta which can be cooked at a more gently simmer.
I really love how saucy this One Pot Pasta is, and how the Bolognese is so rich and thick, and clings to the pasta rather than ending up as a watery pool at the bottom of the bowl.
Experienced cooks will recognise that this cooking method emulsifies the pasta sauce and spaghetti, an essential step in pasta recipes which is usually done at the end by adding cooked pasta into a pan with the pasta sauce. I do this for all my pasta recipes that aren’t quick ‘n easy one pot recipes like this one (and so do Italians and respectable restaurants!).
For those of you who are wondering – if this one pot pasta is so good, why aren’t all pastas cooked this way?
The answer is because this method of pasta cooking relies on a certain level of exactness for the ratio of liquid to pasta, a minimum batch size, and certain types of pasta sauces that can hold up to the required cook time as well as the vigorous tossing required.
Also, this method of cooking means ALL the starch from the pasta end up in the pasta sauce which isn’t ideal for many types of pasta sauces because they end up too sticky.
Here are some examples of pastas that cannot be made using this one pot method:
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Mushroom pasta – won’t work because there’s not enough sauce to cook the pasta;
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Creamy Chicken Pasta and Creamy Tomato Sausage Orecchiette – sauce will become too sticky;
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Creamy Garlic Prawn Pasta – too delicate for this method of cooking;
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Sausage meatball pasta – not enough sauce. Would need adjustment for one pot method; and
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Shredded Beef Ragu Pasta – calls for slow cooked beef that is then shredded. Doesn’t fit with one pot cooking – also, there’s far too much volume.
The lesson to learn here is that one pot pasta recipes can yield terrific results, but it needs to be used selectively for the right recipes. 🙂 I’ve shared a few over the years – here are some reader favourites:
Reader Favourites One Pot Pastas
Enjoy! – Nagi x
Watch how to make it
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One Pot Pasta Bolognese
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)
For serving
- Parmesan
Instructions
- 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.
Recipe Notes:
- If you scale recipe down, use a large saucepan and break long pasta in half
1. Tomato passata - pureed, strained pure tomatoes, sometimes labelled Tomato Puree in the US. Readily available in Australian supermarkets nowadays, alongside pasta sauces. More info about passata here. Key ingredient in this recipe for a rich, smooth sauce in this speedy Bolognese recipe. Usually, we use crushed tomato and let it simmer for a while (or hours!) so it breaks down. 2. Beef stock - alternative is to use 3 crumbled beef stock cubes or 3 tsp powder plus water. 3. Italian herb mix - this is a handy shortcut, using a premix. Anything labelled "Italian herbs" or "herb mix" is fine here. Or make your own with equal portions of dried parsley, oregano, rosemary and thyme (if you have at least 3 of these). More options for similar flavour combos:
- Dried Thyme only - 1 tsp
- Dried thyme 1 tsp + rosemary 1/4 tsp
- Dried thyme 1 tsp + 1/2 tsp oregano
- Fresh - sprig of rosemary + 3 sprigs thyme, plonk in and fish out before serving.
- Just fresh thyme (not just rosemary - too strong)
- thicker pasta will take longer to cook.
- follow recipe as written but then adjust at end by adding BOILING water 1/2 cup at a time and continuing to cook/stir until pasta is cooked through. Short - ziti, penne, macaroni, spirals, rigatoni
- requires less tossing to cook pasta through evenly and ensure they don't stick together, so use less liquid
- reduce to 2 1/2 cups of beef stock and add an extra pinch of salt Tiny - orzo/risoni, ditalini, kiddie novelty pasta like alphabet
- Use this One Pot Bolognese Risoni recipe 5. Storage / make ahead: Keeps well because it's nice and saucy, so it doesn't go dried out and stodgy the next day. Refrigerate up to 4 days, then reheat in microwave. Will freeze ok but if you're looking for a pre assembled Bolognese type thing to freeze, I highly recommend Baked Spaghetti Bolognese (it's made for freezing). 6. Nutrition per serving, assuming 5 generous servings, including pasta.
Nutrition Information:
Life of Dozer
Back at the beach with his mates! The shock of the cold water on his bare skin makes him pause when he first goes in the water – it’s so funny, he jolts for a second then plunges right in. 😂
(For those playing catch up, we had a bit of a scare last week with acute vomiting and visible pain which ended up with an overnight stay at at the Emergency Vet and a battery of tests – hence the shave – that revealed it was just a bad case of gastro… thankfully! There were indications of potentially something more serious so I’m very grateful.❤️)
This pasta is fast, easy, and tasty. If you are diabetic, though, make sure you are aware that pasta made this way contains a lot more carbohydrate. The pasta is not drained, so all the starch stays on the sauce. Still a great dish. I love recipes that can be made in under an hour.
Awesome recipe!! Super easy and delicious. Only change I made was I added some chopped carrots when frying the onions and garlic. Served with spinach and mushrooms on the side. So yummy and leftovers to enjoy through the week, yay. Yet another of your recipes to add to my go-to list 🙂 You’re such a blessing Nagi.
Best spag ever… love it. Simple and quick, just my style. Thank you Nagi.
I must say this is one of the best dinners we’ve had in a long time. The spaghetti Bolognese was very easy to make, tasted great, and my picky eater loved it. Highly recommend. We will definitely be having this again.
I’ve made this so many times now, but this one was the best yet. I only had 1 cup of beef stock, one beef stock cube and 1 sachet of beef flavour left from a 2min noodles (discarded when making the amazing 12 min Satay noodle goodness) so who knows whether that made a difference but whatever happened the Nagi angels were watching over 😇
Okay this recipe surprised me. I was a bit sceptical, especially after tasting the sauve before adding the pasta. I thought it had quite a yuck flavour and was certain I’d have to tinker with it at the end. But in Nagi we trust, so I waited out the process and at the end? Delicious, perfection. I think this is my fave bolognaise I’ve ever made actually and so easy and low mess. I did also add two grated carrots and a big grated zucchini so I worried that was going to mess up the balance with the sauce since it sounds like that had to be pretty specific but it didn’t at all.
OMG, this is amazing…..super easy and flavoursome, this is how I will make it now, thank you Nagi, absolutely delish xoxo
Made this last night and it was fantastic! I added a small teaspoon of raw sugar just to balance the tartness of the Passata and my whole family loved it! Thanks Nagi! Another winning recipe! 🙂
I used a 28 oz canned tomatoes instead of the passata. I used a hand blender to chop up the tomatoes and it came out great.
Honestly a full proof recipe to follow! I use this recipe when cleaning out my fridge! All my left over veggies in one pot and the family is happy.. thank you Nagi!
Hi Nagi, we love this recipe but wondering if it’ll work with wholemeal pasta?
Thanks so much
Yes, it does. Just need to cook for a fraction longer but be careful to not let sit too long.
It turned out perfect and was a hit with both kids and hubby.
Wow! I was really skeptical to try one pot pasta but I was pleasantly surprised by this recipe – so quick and simple and yet so flavorful! Love, love, love
Could i use a veggie mince with this?
I had stopped making spaghetti bolognese as it was so bland and watery. This recipe is the complete opposite, I’m so delighted I found it. It’s really quick to put together & tastes like heaven.
I’m cooking this tonight. I gave it 5 stars because I know it will come out amazing because of Nagi <3
I made this tonight and it was a hit with the whole family! Yum! I’m yet to cook a bad recipe by you Nagi 🙂
Woo hoo!! I love hearing that Kath! N x
When I Make bolagnaise I added ALOT of veg to the mince ( only way kids will eat veg!) can I do the same to this recipe ?
I fried celery, carrot and mushroom with the onion and garlic and then followed the recipe as normal 🙂
That could affect the pasta texture as it will add more liquid and/or change the cooking time depending on what you add! N x
Made this tonight with cavatappi pasta and cooked as directed in the notes. It was amazing, as always. I expect nothing less from my favorite food blog. RecipeTinEats never fails me! If anyone else is in a pinch, like I was tonight, I placed my frozen block of ground beef in the pressure cooker with 1 C water and pressure cooked for 5 min. Then used a 24 oz jar of my favorite pasta sauce, 2 1/2 C beef broth as per the notes, onion and garlic, and Worcestershire. It was fabulous.
I was really stressed out about the recent tropical weather in Far North Queensland, Australia — nothing like what they got in South East Queensland and northern New South Wales or what’s yet to come in both of those areas but stressed nonetheless because the garden was overgrown and the gutters were full and I’m pretty sure there’s mold in the air conditioner — and I was completely stuck for ideas for dinner for my wife who is GF (I had promised to cook for her a pasta dish) until my friends cooked this recipe for me.
So one day I picked her up from work and to my surprise she decided to mow the lawn and cut back some of the palms and I decided it was the perfect opportunity (or close to anyway) to try this recipe but with GF pasta as a surprise for when she was finished. I used a pasta based on maze, soy, potato and rice — not my favorite but nothing compares to wheat pasta anyway not that we will get much more of that with the war in Ukraine and all those price gougers out there.
The pasta wasn’t quite where I wanted it to be after 8 minutes of boiling at a high temperature so I added about
100ml more beef stock — I actually put that stock back in the passata bottle and shook it vigorously just to get the very last dregs of delicious tomato — and poured that into the delicious boiling mixture and cooked it at high heat for another 2 minutes before putting it on a medium for the last 4.
My wife — having just finished a few hours of tropical gardening — absolutely loved it, she will no longer allow me to cook spaghetti any other way. I served it to her with a red wine (merlot) and now we are one and a half bottles in watching Killing Eve and wondering when to cook it next!
Killing Eve was awesome! And you are awesome for cooking but I am giving your wife the award for getting out there and digging into the post storm tropical gardening!! Enjoy more merlot for sure – you’ve both earned it! N x