There’s no denying that when it comes to meat sauces, a good bolognese is matchless, but it is a sauce that many a Nonna can spend the better part of a day creating. I’m not going to sit here and tell you that it’s not worth that time and patience – it most certainly is and the results are often mindblowing – I’m just going to tell you that you can still get a great bolognese in a much quicker fashion. Like this One-Pot Pasta Bolognese, for instance. This is our quick-fix answer to bolognese and it happens to be absolutely delicious even though it comes together in one pot (as in you don’t even need to boil the pasta separately) in just under thirty minutes.
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
In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
Top with Parmesan cheese and basil.