One Pot Spaghetti Bolognese
Course
Main Dish
Cuisine
Italian
Servings
Prep Time
6
people
10
mins
Cook Time
30
mins
Servings
Prep Time
6
people
10
mins
Cook Time
30
mins
Ingredients
1
tbsp
olive oil
1
large red onion
peeled and finely diced
2
carrots
peeled and grated
2
stalks celery
finely chopped
2
tsp
Minced Garlic
6
medium mushrooms
chopped
1
zucchini
grated
1
tsp
minced chilli
optional
500
g
lean beef mince
1
tbsp
Worcestershire Sauce
3
tbsp
tomato sauce
800
g
tinned diced tomatoes
1
cup
red wine
2
cups
chicken or vegetable stock
250
g
wholemeal spaghetti
Salt and pepper
to taste
Handful of fresh basil leaves
to serve
½
cup
grated Parmesan cheese
to serve
Instructions
Heat the oil in a large pan over med/high heat – the pan needs to be big enough to hold all of the bolognese and the spaghetti too.
Cook the onion, carrot, celery and garlic for 3 minutes.
Add the chilli, if using, and then add the zucchini and mushrooms and cook for another 2 minutes.
Add the mince to the pan and brown the mince for around 5 minutes, stirring continuously.
Pour in the Worcestershire sauce, tomato sauce, tomatoes, wine and stock.
Season to taste and stir to combine.
Place the lid on and bring to the boil.
Reduce the heat to medium and add your spaghetti to the pan (you may need to break the pasta in half if your pan isn’t big enough).
Simmer, uncovered, for around 15 minutes or until the pasta is cooked, stirring several times during the cooking time.
Sprinkle over the fresh basil leaves, and then serve with the Parmesan cheese.
Recipe Notes
Calories per serve: 415
Print Recipe
One Pot Spaghetti Bolognese
Votes:
67
Rating:
3.42
You:
Rate this recipe!
Course
Main Dish
Cuisine
Italian
Prep Time
10
mins
Cook Time
30
mins
Servings
people
Ingredients
1
tbsp
olive oil
1
large red onion
peeled and finely diced
2
carrots
peeled and grated
2
stalks celery
finely chopped
2
tsp
Minced Garlic
6
medium mushrooms
chopped
1
zucchini
grated
1
tsp
minced chilli
optional
500
g
lean beef mince
1
tbsp
Worcestershire Sauce
3
tbsp
tomato sauce
800
g
tinned diced tomatoes
1
cup
red wine
2
cups
chicken or vegetable stock
250
g
wholemeal spaghetti
Salt and pepper
to taste
Handful of fresh basil leaves
to serve
½
cup
grated Parmesan cheese
to serve
Course
Main Dish
Cuisine
Italian
Prep Time
10
mins
Cook Time
30
mins
Servings
people
Ingredients
1
tbsp
olive oil
1
large red onion
peeled and finely diced
2
carrots
peeled and grated
2
stalks celery
finely chopped
2
tsp
Minced Garlic
6
medium mushrooms
chopped
1
zucchini
grated
1
tsp
minced chilli
optional
500
g
lean beef mince
1
tbsp
Worcestershire Sauce
3
tbsp
tomato sauce
800
g
tinned diced tomatoes
1
cup
red wine
2
cups
chicken or vegetable stock
250
g
wholemeal spaghetti
Salt and pepper
to taste
Handful of fresh basil leaves
to serve
½
cup
grated Parmesan cheese
to serve
Votes:
67
Rating:
3.42
You:
Rate this recipe!
Instructions
Heat the oil in a large pan over med/high heat – the pan needs to be big enough to hold all of the bolognese and the spaghetti too.
Cook the onion, carrot, celery and garlic for 3 minutes.
Add the chilli, if using, and then add the zucchini and mushrooms and cook for another 2 minutes.
Add the mince to the pan and brown the mince for around 5 minutes, stirring continuously.
Pour in the Worcestershire sauce, tomato sauce, tomatoes, wine and stock.
Season to taste and stir to combine.
Place the lid on and bring to the boil.
Reduce the heat to medium and add your spaghetti to the pan (you may need to break the pasta in half if your pan isn’t big enough).
Simmer, uncovered, for around 15 minutes or until the pasta is cooked, stirring several times during the cooking time.
Sprinkle over the fresh basil leaves, and then serve with the Parmesan cheese.
Recipe Notes
Calories per serve: 415