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One-Pot Creamy Bolognese Pasta

A quick and delicious one-pot meal combining classic bolognese ingredients with pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Bolognese
  • 1 tbsp olive oil For cooking the vegetables.
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stick celery, finely diced
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, minced
  • 450 g minced beef Can substitute with ground turkey or plant-based meat.
  • 3 tbsp tomato purée (tomato paste)
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 300 ml beef stock (or water + 2 stock cubes)
  • 120 ml milk (half-fat or full-fat)
  • 2 tins (400 g each) finely chopped tomatoes
  • ½ tsp salt
  • ½ tsp black pepper
For the pasta
  • 300 g pasta shells Can use penne or fusilli as alternatives.
  • 120 ml double (heavy) cream
  • 100 g grated cheddar Can substitute any cheese that melts well.
To serve
  • to taste Chopped chives
  • to taste Chilli flakes
  • to taste Grated parmesan

Method
 

Cooking the Veggies
  1. 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.
Adding Garlic and Beef
  1. 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.
Making the Sauce
  1. Stir in the tomato purée, oregano, thyme, Worcestershire sauce, beef stock, milk, chopped tomatoes, salt, and pepper. Bring everything to a boil.
Cooking the Pasta
  1. 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.
Finishing with Cream and Cheese
  1. Remove the lid and stir in the double cream and grated cheddar. Mix until the cheese is fully melted and the sauce is creamy.
Serving
  1. Spoon into bowls and top with chopped chives, a pinch of chilli flakes, and a sprinkle of parmesan.

Notes

Best served hot, right after cooking. You can pair it with a side salad or garlic bread for a complete meal. Adjust the spices according to taste and feel free to add vegetables for extra nutrition. If you have leftovers, store in an airtight container for 3–4 days or freeze for up to 2 months.