Preview
One Pot Spaghetti Bolognese
5 min
Prep Time25 min
Cook Time30 min
Total Time
Ingredients (6 servings)
MetricImperial
1 onion
1 celery stick
1 small carrot
2-3 cloves garlic
500g lean beef mince
700g tomato passata
700ml beef stock
200ml red wine
2 tbsp tomato paste
1/2 tbsp Italian herbs
1/4 tsp dried chili flakes
2 tsp olive oil
350g dried spaghetti
-Pepper, to taste
-Salt, to taste
1-2 tbsp grated parmesan (optional)
- Finely chop onion, celery, carrot and garlic.
- Heat up oil in a large pot over medium-high heat. Add chopped onion, celery, carrot and garlic. Sauté until fragrant and lightly browned, about 5-6 minutes.
- Add beef mince, breaking it apart with your spatula, for 2-3 minutes or until browned.
- Pour in wine to deglaze the pot. Keep stirring and cooking for 2-3 minutes until the liquid has mostly evaporated.
- Add tomato pasta, beef stock, tomato paste, Italian herbs and chilli flakes. Stir to combine and bring to a boil, then immediately add spaghetti. Stir to ensure all the spaghetti is submerged.
- Reduce heat to medium-low and let mixture simmer for 12 minutes, stirring frequently. If the sauce becomes too thick before the spaghetti is done, add a splash of water and reduce the heat.
- Remove from heat. Give everything a final stir and serve immediately. Top with grated parmesan if you like. Enjoy!
Notes
- For this recipe, it’s important to use a pot that is wide enough to fit the spaghetti lengthwise without having to break it apart.
- If you can’t take alcohol, substitute red wine with water or stock.
- Use wholewheat pasta instead of normal pasta to boost your daily dietary fiber intake. You might need to add an extra splash of water and increase cooking time by 1-2 minutes.
- Feel free to omit parmesan or substitute with a dairy-free cheese to suit your dietary needs.
- Leftovers will keep in an airtight container in the fridge for 3-4 days.
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