One-Pot Creamy Bolognese Pasta
Why make this recipe
One-Pot Creamy Bolognese Pasta is a fantastic dish for busy weeknights. It’s quick to prepare, requires minimal clean-up, and is full of rich flavors. This recipe combines classic bolognese ingredients with pasta, creating a delicious meal that the whole family will enjoy. The creamy texture and cheesy topping make it comforting and satisfying. You’ll love how easy it is to make a one-pot meal that feels special and tastes amazing!
How to make One-Pot Creamy Bolognese Pasta
Ingredients:
For the Bolognese:
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 450 g (1 lb) minced beef
- 3 tbsp tomato purée (tomato paste)
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tbsp Worcestershire sauce
- 300 ml (1¼ cups) beef stock (or water + 2 stock cubes)
- 120 ml (½ cup) milk (half-fat or full-fat)
- 2 x 400 g (14 oz) tins finely chopped tomatoes
- ½ tsp salt
- ½ tsp black pepper
For the pasta:
- 300 g (10.5 oz) pasta shells
- 120 ml (½ cup) double (heavy) cream
- 100 g (1 packed cup) grated cheddar
To serve:
- Chopped chives
- Chilli flakes
- Grated parmesan
Directions:
Cook the Veggies
Heat the olive oil in a large, deep frying pan or pot over medium-high heat. Add the diced onion, carrot, celery, and red pepper. Sauté for 5 minutes, stirring frequently, until softened.
Add Garlic and Beef
Stir in the minced garlic and cook for 1 minute. Then, add the minced beef and cook for 5–6 minutes, breaking it apart with a spatula until browned all over.
Make the Sauce
Stir in the tomato purée, oregano, thyme, Worcestershire sauce, beef stock, milk, chopped tomatoes, salt, and pepper. Bring everything to a boil.
Cook the Pasta
Add the pasta shells to the pan. Return to a boil, then reduce to a gentle simmer. Cover and cook for 17–22 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Finish with Cream and Cheese
Remove the lid and stir in the double cream and grated cheddar. Mix until the cheese is fully melted and the sauce is creamy.
Serve
Spoon into bowls and top with chopped chives, a pinch of chilli flakes, and a sprinkle of parmesan.
How to serve One-Pot Creamy Bolognese Pasta
This dish is best served hot, right after cooking. You can pair it with a side salad or garlic bread for a complete meal. The toppings of chives, chilli flakes, and parmesan add extra flavor and texture, making the dish even more enjoyable.
How to store One-Pot Creamy Bolognese Pasta
If you have leftovers, let the pasta cool completely before storing it. Place it in an airtight container and refrigerate. It will keep well for about 3–4 days. You can also freeze it for up to 2 months. When ready to eat, reheat it in a microwave or on the stove, adding a little water or broth if it seems too thick.
Tips to make One-Pot Creamy Bolognese Pasta
- Use lean minced beef for a healthier option.
- If you prefer, you can substitute the minced beef with ground turkey or a plant-based alternative.
- Adjust the spices according to your taste. Add more chilli flakes for a spicier dish.
- Stir frequently while cooking to prevent the pasta from sticking to the bottom of the pot.
Variation
You can add vegetables like mushrooms or zucchini for extra nutrition. If you like, try using different types of pasta, such as penne or fusilli.
FAQs
1. Can I make this recipe vegetarian?
Yes, you can replace the minced beef with a plant-based meat substitute or use lentils for a healthy vegetarian option.
2. How long does it take to make this dish?
This recipe takes about 30–40 minutes from start to finish, making it a quick meal option.
3. Can I use a different cheese?
Absolutely! You can use mozzarella or any cheese you like. Just ensure it melts well for a creamy consistency.
One-Pot Creamy Bolognese Pasta
Ingredients
Method
- Heat the olive oil in a large, deep frying pan or pot over medium-high heat. Add the diced onion, carrot, celery, and red pepper. Sauté for 5 minutes, stirring frequently, until softened.
- Stir in the minced garlic and cook for 1 minute. Then, add the minced beef and cook for 5–6 minutes, breaking it apart with a spatula until browned all over.
- Stir in the tomato purée, oregano, thyme, Worcestershire sauce, beef stock, milk, chopped tomatoes, salt, and pepper. Bring everything to a boil.
- Add the pasta shells to the pan. Return to a boil, then reduce to a gentle simmer. Cover and cook for 17–22 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Remove the lid and stir in the double cream and grated cheddar. Mix until the cheese is fully melted and the sauce is creamy.
- Spoon into bowls and top with chopped chives, a pinch of chilli flakes, and a sprinkle of parmesan.
