One Pan Beef Bolognese Pasta

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February 1, 2022

One pan dishes are my favorite! Whenever i have ground beef on hand, this bolognese pasta dish comes to mind first. It quickly became a staple dish in my household from the first time i made it because not only is it quick and easy to make, but mainly because it never disappoints. When a household of picky eaters settle on one dish that they all love and lick the plates clean, it’s a win-win situation. 🙂

Bolognese sauce is a meat-based sauce in the Italian cuisine that is made with tomatoes, onions, herbs and is cooked low and slow for at least 3 hours.

I love me a great Italian dish but, if you’re looking for an authentic bolognese sauce recipe, it is NOT on this page 🙂 In fact, this pasta dish doesn’t even have much of a “sauce” base. Instead, this one pan method of cooking means ALL the starch from the pasta stays in the pot and that’s what creates that “saucy” looking texture in the end. The idea with this one pot pasta recipe is that the liquid to pasta ratio is just-right so that by the time the pasta is cooked, it’s absorbed most of the excess liquid and you’re left with a pot of pasta with meat, minced vegetables and tomato chunks. Don’t like the chunks? Mince them up, they will still add the flavor they need but wont be as textured. Top it off with fresh grated parmesan cheese and make it cheesy. Garnish with fresh chopped parsley and give the dish it’s final appealing look. (totally optional ;))

Can i use other pasta?

Yes, just be sure to keep a close eye on the cooking time and adjust amount of water being added as all pasta types and sizes will have a different cooking time. Keep in mind that longer pasta will need to stay on the stove for a bit longer and short pastas (like macaroni, spirals) don’t need as much liquid and cook faster.

If you must use any other pasta, i recommend not adding all the water at once, instead reserve a cup or so and add hot boiling water later as needed to get your pasta to al dente.

Can i use other ground meat?

Yes, you can use any ground meat in this recipe. I specifically really like ground beef but if you do choose another type, try to pick something that is not very lean otherwise the meat will be too dry.

Ingredients:

1lb Rigatoni Pasta
1-2 tbsp Oil For sauteing
1-1.5 cup Onion diced
2 cups Carrot diced (use chop wizard)
2 cloves garlic pressed
1 lb Ground Beef
1-14.5oz can Diced Tomatoes (with juice)
2 tbsp Tomato Paste
4 cups water
3/4 cup Heavy Whipping Cream
1 tbsp White Wine
2 tsp salt
1/2 tsp Black Pepper
2.5 tsp white sugar
1/2 tsp Dry or fresh basil
Shredded Parmesan cheese to serve
Fresh chopped basil or parsley to garnish (optional)

Instructions:

1. Preheat a deep skillet or a wok pan, add oil and chopped onions. Saute until transparent and then add the diced carrots. Cook Until the carrots are softened.

2. Push the vegetables to the sides and add the ground beef in the middle of the pan. Break it up using a wooden spoon or a whisk. At this point season the meat with 1tsp of salt and 1/2tsp of black pepper. Cook until the meat is browned stirring occasionally.

3. Once the meat is browned, add garlic, canned tomatoes, tomato paste and stir to combine with the meat. Then add the remaining ingredients such as water, white wine, heavy cream, basil, sugar and the rest of the salt. (taste* add more salt or sugar if needed) Stir to combine and add your pasta. Stir again and press the pasta down for the liquid to cover it.

4.Cover with a lid and bring to a boil, then lower the heat and simmer until the liquid has evaporated and pasta is cooked to al dente. (mixing occasionally during this process and take off the lid the last 5min)

5. Sprinkle with fresh Parmesan cheese to serve and garnish with fresh chopped basil or parsley if desired.