One-Pot Pasta Bolognese

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 lb lean ground beef
  • 1 (28 oz) can diced tomatoes, undrained
  • 2 teaspoons Italian seasoning
  • 1 lb uncooked bucatini or fettuccine
  • 1/2 cup Parmesan cheese, freshly grated, plus more for serving
  • 1/4 cup fresh parsley, chopped, plus more for serving
  • Kosher salt and freshly ground black pepper, to taste
  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  2. Stir in tomato paste and cook another minute, then add the beef and season with salt and pepper. Cook until browned, about 5 minutes.
  3. Add tomatoes, Italian seasoning, pasta, and 3 cups of water. Stir everything to make sure that the pasta is covered in liquid.
  4. Bring to a boil and stir frequently to keep pasta from sticking. Cook until pasta is al dente and sauce has thickened, 10-12 minutes.
  5. Stir in Parmesan and parsley and season with salt and pepper as needed.
  6. Serve with additional Parmesan and parsley, and enjoy!

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