One-Pot Beef Bolognese

How to Make One-Pot Beef Bolognese

1. 1

   Step 1: Sweat the aromatics

   Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and carrot and cook, stirring occasionally, until softened and translucent, about 5–6 minutes, then add the minced garlic and cook 30–60 seconds until fragrant.

   For this step

   • 2 tbspOlive oil
   • 1 mediumYellow onion, finely chopped
   • 1 mediumCarrot, finely diced
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Brown the beef and build flavor

   Increase heat to medium-high and add the ground beef, breaking it up with a spoon; cook until no longer pink and edges are browned, about 6–8 minutes. Stir in the tomato paste and cook 2–3 minutes to caramelize and deepen the flavor.

   For this step

   • 1 lbGround beef (80/20)
   • 2 tbspTomato paste
   
3. 3

   Step 3: Add tomatoes and broth

   Pour in the crushed tomatoes and beef broth and scrape the bottom of the pan to release any browned bits. Bring the mixture to a gentle simmer, then reduce heat slightly and cook uncovered for 8–10 minutes to meld flavors and start to thicken.

   For this step

   • 28 oz (can)Crushed tomatoes (canned)
   • 2 cupsBeef broth
   
4. 4

   Step 4: Cook the pasta in the sauce

   Add the dry pasta to the pot, pressing it down so it's submerged in the sauce; add a splash more broth or water if needed to cover. Simmer, stirring occasionally to prevent sticking, until the pasta is al dente and the sauce has thickened, about 8–12 minutes depending on pasta shape.

   For this step

   • 12 ozDry pasta (spaghetti, linguine, or short pasta)
   
5. 5

   Step 5: Finish, season, and serve

   Taste and season with salt and pepper as needed, and let the sauce rest off the heat for a couple minutes to thicken further. Serve hot, optionally topped with grated cheese and a drizzle of olive oil.
   

1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and carrot and cook, stirring occasionally, until softened and translucent, about 5–6 minutes, then add the minced garlic and cook 30–60 seconds until fragrant.
2. Increase heat to medium-high and add the ground beef, breaking it up with a spoon; cook until no longer pink and edges are browned, about 6–8 minutes. Stir in the tomato paste and cook 2–3 minutes to caramelize and deepen the flavor.
3. Pour in the crushed tomatoes and beef broth and scrape the bottom of the pan to release any browned bits. Bring the mixture to a gentle simmer, then reduce heat slightly and cook uncovered for 8–10 minutes to meld flavors and start to thicken.
4. Add the dry pasta to the pot, pressing it down so it's submerged in the sauce; add a splash more broth or water if needed to cover. Simmer, stirring occasionally to prevent sticking, until the pasta is al dente and the sauce has thickened, about 8–12 minutes depending on pasta shape.
5. Taste and season with salt and pepper as needed, and let the sauce rest off the heat for a couple minutes to thicken further. Serve hot, optionally topped with grated cheese and a drizzle of olive oil.