One Pot Pasta Bolognese Recipes

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ONE POT RIGATONI BOLOGNESE



One Pot Rigatoni Bolognese image

Make dinner time quick and easy with this One Pot Rigatoni Bolognese! Everything cooks in one pot - even the pasta cooks right in the sauce.

Provided by Nora from Savory Nothings

Categories     Main Course

Time 30m

Number Of Ingredients 13

1 tablespoon olive oil
1 lb ground beef
1 medium onion (finely chopped)
1 carrot (finely chopped)
1 celery stalk (finely chopped)
1/4 teaspoon garlic powder
2 teaspoons Italian seasoning
salt & pepper (to taste)
1/4 cup tomato paste
3 cups beef broth (or more as needed)
1 (28-oz) can diced tomatoes
1 (16-oz) box rigatoni pasta (uncooked)
grated parmesan (to serve (optional))

Steps:

  • Brown the beef: Heat oil in a medium-large pan. Brown the beef, seasoning with a few pinches of salt and pepper as it cooks.
  • Cook the vegetables: Add the finely chopped vegetables to the pot with the beef and cook over medium heat, stirring often, until softened (about 2-3 minutes).
  • Season and deglaze: Add garlic powder, Italian seasoning, a pinch of salt, pepper and tomato paste to the pan. Stir until mixed in well. Pour in 3 cups broth, scratching the browned bits off the bottom of the pan.
  • Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet, making sure to stir everything in until the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 15 minutes. Add up to one more cup of broth during cooking, as needed. Serve with grated parmesan.

Nutrition Facts : ServingSize 1 serving, Calories 459 kcal, Carbohydrate 67 g, Protein 29 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 790 mg, Fiber 5 g, Sugar 8 g

ONE-POT PASTA BOLOGNESE



One-Pot Pasta Bolognese image

This flavorful one-pot pasta is rich, meaty and filling--perfect for a fast weeknight dinner the whole family will enjoy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
2 onions, diced (about 3 cups)
2 carrots, diced (about 1 cup)
1 teaspoon salt
1 lb lean (at least 80%) ground beef
1/4 cup canned Muir Glen™ organic tomato paste
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef broth
1/2 teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
1 lb uncooked spaghetti
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

Steps:

  • 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.

Nutrition Facts : Calories 630, Carbohydrate 86 g, Cholesterol 55 mg, Fat 2, Fiber 7 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 7 g, TransFat 1/2 g

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