One-Pot Spaghetti Bolognese: Full of Flavor, Minimal Cleanup - photo 1
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One-Pot Spaghetti Bolognese: Full of Flavor, Minimal Cleanup

Pikantne Main Dishes Italian Cuisine Pasta and Risotto 45 min Easy 13 wyświetleń ~30.37 PLN - (0)
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Description

Here is a revolutionary version of classic spaghetti bolognese that will forever change your approach to cooking pasta! Forget about the mess and multiple pots. In this recipe, everything – from the aromatic meat sauce to the al dente pasta – cooks together in one pot. The secret lies in the starch released by the pasta during cooking, which naturally thickens the sauce, giving it an incredibly creamy, velvety texture that is impossible to achieve with traditional methods. This dish is the essence of Italian-American comfort food, perfect for a quick, hearty dinner in the middle of the week. The depth of flavor from the vegetable soffritto, the richness of the meat and tomatoes, all combined into a harmonious whole in less than 45 minutes. Serve generously sprinkled with parmesan and fresh basil to enjoy a meal that tastes like it has been simmering for hours.

Ingredients (14)

Servings:
4
  • Ground beef 400 g
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Garlic 2 ząbki
  • Spaghetti pasta 250 g
  • Tomato passata 700 g
  • Beef broth 500 ml
  • Extra virgin olive oil 0.2 łyżek
  • sugar 5 g
  • 🌿 Przyprawy
  • Dried oregano 2 łyżeczki
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Parmesan cheese 50 g
  • Fresh basil 0.5 pęczek
💰 Szacowany koszt dania: ~30.37 PLN (7.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the base (Soffritto)

1

Start by preparing the vegetables. Peel the onion and carrot. Chop the onion into very small cubes (about 0.5 cm). Grate the carrot on a coarse grater or also chop it into small cubes. The finer you chop the vegetables, the better they will blend into the sauce. Peel the garlic and chop it very finely or press it through a garlic press.

Ingredients: Onion, Carrot, Garlic
Use a sharp chef's knife and a stable cutting board for chopping. Even, small pieces will ensure uniform cooking and the perfect texture of the sauce. Prepare all the vegetables before you start cooking to keep the process smooth.
2

In a large, wide pot or deep skillet with a thick bottom, heat olive oil over medium heat. When the oil is warm (starting to shimmer slightly), add the chopped onion and carrot. Sauté for about 6-8 minutes, stirring occasionally with a wooden spoon, until the vegetables soften and the onion becomes translucent and slightly golden. This process is called 'soffritto' and builds the flavor foundation of the entire dish.

Ingredients: Extra virgin olive oil, Onion, Carrot
The best option is a cast iron or stainless steel pot with a capacity of at least 5 liters. Patient, slow frying of the vegetables is key – do not rush and do not increase the burner power to avoid burning them. We want to extract their sweetness, not brown them.

Preparation of meat sauce

3

Add the ground meat to the soft vegetables. Increase the heat to medium-high. Using a wooden spoon or spatula, vigorously break the meat into the smallest pieces possible. Fry for 5-7 minutes, until all the meat loses its pink color and starts to brown nicely. A good browning of the meat is key for a deep, meaty flavor in the sauce.

Ingredients: Ground beef
Do not stir the meat constantly. Let it sit at the bottom of the hot pot for a moment to brown. Scrape up all the tasty, browned bits from the bottom – that's pure flavor!
4

Reduce the heat back to medium. Add the chopped garlic and sauté for about 1 minute, stirring constantly, until it releases its aroma. Be careful not to burn it, as it will become bitter. Then add the tomato passata, beef broth, dried oregano, sugar, salt, and freshly ground pepper. Mix everything well, bring to a boil, and then reduce the heat to let the sauce gently simmer.

Ingredients: Garlic, Tomato passata, Beef broth, Dried oregano, sugar, Salt, Pieprz czarny świeżo mielony
Add the garlic at the end of frying, as it burns much faster than the onion. After adding the liquids, mix everything thoroughly, scraping the bottom of the pot to combine all the flavors.

Cooking pasta in sauce

5

Now the key moment! Break the spaghetti in half to fit it in the pot. Spread it evenly in the boiling sauce, trying to ensure as many strands as possible are submerged. Cover the pot with a lid and cook for about 2 minutes. After this time, remove the lid and, using tongs or a fork, thoroughly mix the pasta, separating the stuck strands. Make sure all the pasta is submerged in the sauce.

Ingredients: Spaghetti pasta
Do not throw all the pasta in one spot, as it will definitely stick together. Spread it out like a fan over the entire surface of the sauce. The first stirring after 2 minutes is the most important to prevent the pasta from sticking into one large block.
6

Cook everything uncovered for about 10-12 minutes, stirring every 2-3 minutes to prevent the pasta from sticking to the bottom. Cooking time depends on the thickness of the pasta – check the information on the package and cook for 1-2 minutes longer. As the pasta cooks, it will absorb the liquid, and the sauce will become thick and creamy. At the end of cooking, check if the pasta is 'al dente' (firm but cooked). If the sauce is too thick and the pasta is still hard, add a little hot water or broth (50 ml at a time).

Regular stirring is absolutely essential! It prevents sticking and ensures even cooking. Don't worry if the sauce seems too thin at first – the starch from the pasta will work wonders and thicken it perfectly.

Finishing and serving

7

When the pasta is perfectly cooked, remove the pot from the heat. If using, add the chopped fresh basil leaves and mix. Taste and season with salt and pepper if needed. Serve immediately, placing generous portions into deep plates. Top each portion generously with freshly grated Parmesan.

Ingredients: Fresh basil, Parmesan cheese, Salt, Pieprz czarny świeżo mielony
The dish tastes best right after preparation. Grate the Parmesan directly onto the plate – it has the most aroma that way. You can also drizzle the dish with a bit of good quality olive oil for extra flavor.

Fun Fact

💡

Although spaghetti bolognese is known worldwide as a flagship Italian dish, in Bologna (where the 'ragù alla bolognese' sauce originates), it is traditionally served with tagliatelle pasta, not spaghetti. The version with spaghetti was popularized by Italian immigrants in the USA and the UK.

Best for

Szybki obiad w tygodniu Rodzinny posiłek Kolacja dla dzieci Comfort food na chłodne dni

Tips

🍽️ Serving

Serve in deep, warmed plates to keep the dish warm for longer. Next to it, place a small bowl with extra grated Parmesan. It pairs perfectly with a simple arugula salad with cherry tomatoes and vinaigrette, which balances the richness of the dish. A glass of dry red wine, such as Chianti, is a great choice to drink.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will continue to absorb the sauce, so the dish will become thicker. When reheating (in the microwave or in a pot over low heat), add 2-3 tablespoons of water or broth to restore the proper consistency.

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