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nameOne Pot Pasta Bolognese
descriptionIt's not just like Nonna's, but it IS quick and easy!
urlhttps://12tomatoes.com/one-pot-pasta-bolognese
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Ingredients
  • 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
Preparation
  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  2. Stir in tomato paste and cook another minute, then add the beef and season with salt and pepper. Cook until browned, about 5 minutes.
  3. Add tomatoes, Italian seasoning, pasta, and 3 cups of water. Stir everything to make sure that the pasta is covered in liquid.
  4. Bring to a boil and stir frequently to keep pasta from sticking. Cook until pasta is al dente and sauce has thickened, 10-12 minutes.
  5. Stir in Parmesan and parsley and season with salt and pepper as needed.
  6. Serve with additional Parmesan and parsley, and enjoy!
It's not just like Nonna's, but it IS quick and easy!
Course: Dinner

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One Pot Pasta Bolognese

It's not just like Nonna's, but it IS quick and easy!

One Pot Pasta Bolognese

4.4 from 258 votes
Cuisine: Italian
Servings: Serves 4
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 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

Preparation

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  2. Stir in tomato paste and cook another minute, then add the beef and season with salt and pepper. Cook until browned, about 5 minutes.
  3. Add tomatoes, Italian seasoning, pasta, and 3 cups of water. Stir everything to make sure that the pasta is covered in liquid.
  4. Bring to a boil and stir frequently to keep pasta from sticking. Cook until pasta is al dente and sauce has thickened, 10-12 minutes.
  5. Stir in Parmesan and parsley and season with salt and pepper as needed.
  6. Serve with additional Parmesan and parsley, and enjoy!