This One-Pot Spaghetti Bolognese is my version of a beloved classic. This family favourite comfort food is popular worldwide and has a fascinating history. Despite its name, this dish isn’t actually from Bologna, Italy! Its roots are hotly debated but In reality, it’s more of an international creation, born from Italian influences certainly but adapted to a variety of global tastes.
Now let’s dive into this delicious One-Pot Spaghetti Bolognese recipe that’s sure to become a family favourite. The beauty of this version lies in its simplicity and the depth of flavour it achieves. You’ll love how everything comes together in just one pot, making cleanup a breeze.
To start, you’ll want to finely chop your vegetables. This classic soffritto of onions, carrots, and celery forms the base of this and many other Italian dishes. Next, brown your mince in the same pot. This step is crucial for developing those rich, meaty flavours that make Bolognese so irresistible. Now, here’s where the magic happens. Along with the usual suspects like herbs, spices, red wine, and beef stock, I add two secret ingredients that’ll take your Bolognese to the next level.
First up is a parmesan rind. As it simmers in the sauce, it imparts a deep, savoury umami flavour that’s simply unbeatable. The second secret? A touch of grated dark chocolate towards the end, it might sound odd but trust me – it adds an incredible depth and richness to the sauce without making it taste chocolatey. These two extra touches will add subtle layers of depth to your finished dish.
As your One=Pot Spaghetti Bolognese simmers away, filling your kitchen with mouthwatering aromas you’ll cook the spaghetti and add it directly to the pot. This one-pot method allows the pasta to absorb all those fantastic flavours and coat that pasta properly. While some Italians might insist on tagliatelle, spaghetti works wonderfully in this dish. Penne also works a treat and in my experience, is certainly easier for young hands to cope with than spaghetti. Serve it piping hot, topped with a generous sprinkle of grated parmesan and maybe a few fresh basil leaves for a pop of colour.
This One-Pot Spaghetti Bolognese is perfect for busy weeknights or lazy weekends. It’s also ideal to make double the amount and freeze the sauce for future use. It’s a crowd-pleaser that’s sure to satisfy even the pickiest eaters. Plus, leftovers taste even better the next day as the flavours continue to meld. So why not give this twist on a classic a try? Your taste buds will thank you!
No fancy equipment is needed for this dish apart from a good Chefs Knife and a large, lidded Stock Pot
One-Pot Spaghetti Bolognese Recipe
One Pot Spaghetti Bolognese
Equipment
Ingredients
- 3 tbsp Olive oil
- 2 large Onion
- 2 Celery stalks
- 2 Carrots
- 2 cloves Garlic
- 500 g Minced beef
- 2 tbsp Tomato puree
- 1 tbsp Flour
- 1 can Chopped tomato
- 200 ml Beef stock
- 250 ml Red wine
- 2 tsp Dried oregano
- ½ tsp Grated nutmeg
- Salt and pepper to taste
- 1 Parmesan rind (Optional)
- 20 grams Dark chocolate (Optional)
Instructions
PREP
- Finely chop the onion, celery, carrot and place to the side
- Finely chop or grate the garlic, place to the side
- Grate nutmeg and measure out oregano and place on a plate to the side
- Finely chop the bacon last for hygiene reasons (or use a separate board), place in a bowl to the side
- Brown the beef in 2 batches and deglaze the pot with a splash of water when done, place beef and scrapings in a bowl to the side. Add a good pinch of salt and pepper as you do this
- Make the beef stock
COOKING
- Heat the oil in a large stock pot over a medium heat
- Add the bacon, onion, celery and carrots and mix well with the oil. Reduce heat to a low medium, add a pinch of salt and cover for 6-8 minutes, stirring occasionally, until vegetables have softened.
- Stir in the garlic and cook for another 2-3 minutes stirring occasionally
- Turn heat up to medium high and add browned mince. Mix well and cook for 4-5 minutes stirring often.
- Add flour and tomato puree and cook for 3-4 minutes, stirring constantly to cook out the rawness of these two ingredients
- Add wine and scrape the bottom of the pan vigorously then add the stock and tomatoes and stir frequently until the mixture begins to simmer
- Turn down to a low heat until the mixture is just slowly bubbling then add oregano, nutmeg and a pinch of salt and pepper. Mix well
- Drop in the parmesan rind at this point if using and remove it at the end of the cooking time. The rind will impart its flavour into the dish adding another subtle layer of flavour
- Partly cover with a lid and cook for at least 1 hour, maybe 90 minutes depending on the finished consistency you want, stirring the mixture frequently and making sure it doesn't stick to the bottom of the pan during this cooking period
- 15 minutes from the end of the cooking time, taste and add any more of the herbs, spice or salt and pepper you think you need. You may also wish to add a tablespoon or two of sugar depending on the red wine you've used. Balance the dish and adjust the recipe to your own preference. At this point, also add the grated dark chocolate if using. This will add a richness and depth to the finished bolognese
- At this point add your spaghetti to a deep pan of salted boiling water and cook until almost soft but definitely not soggy
- Drain the pasta and add to your sauce, stirring well for a couple of minutes. Alternatively (especially if you've made extra sauce) put the pasta back in the dry pan on a very low heat and add the amount of bolognese sauce you wish. Stir for a couple of minutes until beautifully combined
To Serve
- Portion out onto pre warmed plates and spoon any left over bolognese sauce onto the top of your coated spaghetti. Grate parmesan cheese over the top and garnish with soft herbs like basil or parsley should you wish. Enjoy!
Notes
- Once the oregano and nutmeg have been added, cut off the rind from the parmesan (or even better get into the habit of saving these rinds and keep them wrapped in foil in your fridge for this very kind of occasion) and add it to the bolognese. Over the period of cooking the rind will impart a depth of flavour and an extra note to the finished meal that elevates the dish. Remove and discard before serving