This one-pot spaghetti bolognese changes the weeknight dinner game. By cooking the pasta directly inside the rich, savory meat sauce, the starch from the noodles creates an ultra-glossy, restaurant-quality texture with exactly one pot to wash.
One-Pot Spaghetti Bolognese
Prep time: 10 mins | Cook time: 25 mins | Servings: 4
Equipment
- Large Dutch oven or deep, heavy-bottomed skillet with a lid
- Wooden spoon
Ingredients
- 1 lb lean ground beef (or a mix of beef and pork)
- ½ lb spaghetti (broken in half)
- 24 oz jar high-quality marinara sauce (or tomato passata)
- 2 ½ cups beef broth
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- Salt and black pepper, to taste
- ¼ cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Meat: Heat the olive oil in your Dutch oven over medium-high heat. Add the diced onion and ground beef. Cook for 5-6 minutes, breaking the meat apart with your wooden spoon, until the beef is fully browned and the onions are soft. Drain any excess grease if necessary.
- Season: Stir in the minced garlic and Italian seasoning. Cook for about 1 minute until fragrant. Season the meat lightly with salt and black pepper.
- Pour the Liquids: Pour the entire jar of marinara sauce and the beef broth into the pot. Stir well to combine the meat with the liquids. Bring the mixture to a rolling boil.
- Submerge the Pasta: Drop the broken spaghetti noodles into the boiling liquid. Stir thoroughly immediately, ensuring the noodles are completely submerged and spread out so they do not clump together.
- Simmer and Cover: Reduce the heat to medium-low. Cover the pot with the lid and let it simmer for 12 to 14 minutes. Crucial step: Lift the lid and stir the pasta thoroughly every 3 minutes to prevent the noodles from sticking to the bottom of the pot.
- Finish and Serve: The dish is ready when the pasta is al dente and the liquid has transformed into a thick, glossy meat sauce. Remove from heat, stir in the grated Parmesan cheese until melted, and garnish with fresh parsley.