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One-pot Creamy Bolognese

Author: Nicole
Servings: 6 servings
Calories: 626kcal
A rich, flavour-packed One-pot Creamy Bolognese recipe made with simple ingredients and ready in around 40 minutes. The pasta cooks directly in the sauce for maximum flavour and minimal dishes, with an optional finish of cream and parmesan for a silky, restaurant-style result. Perfect for busy weeknights, meal prep and family dinners.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 brown onion, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stalk, finely chopped
  • ½ tsp sea salt flakes, plus extra to serve
  • 2 tsp freshly minced garlic
  • 500 g minced (ground) beef
  • 2 tbsp tomato paste
  • 700 g jar tomato passata
  • 500 ml beef stock
  • 250 ml water
  • 1 tsp dried Italian mixed herbs (Italian seasoning) – can be substituted with dried oregano
  • 2 dried bay leaves
  • 1 tsp sugar
  • ½ tsp freshly cracked black pepper, plus extra to serve
  • 400 g dried rigatoni
  • 80 ml (1/3 cup) thickened (whipping/heavy) cream (optional, can be left out or substituted with 1 tbsp unsalted butter and 60 ml/¼ cup full-cream/whole milk)
  • 50 g (½ cup) freshly grated parmesan, plus extra to serve (optional)
  • ½ bunch fresh basil, leaves picked

Instructions

  • Build your base – Heat the olive oil in a large, deep, heavy-based pan over medium heat. Add the onion, carrot, celery and salt and cook for 5–7 minutes, or until softened and slightly sweet.
  • Garlic and beef – Add the garlic and cook for 30 seconds until fragrant. Add the beef mince and cook, breaking it up as you go with a wooden spoon or spatula, for 4–5 minutes, or until browned and cooked through.
  • Tomato paste – Stir in the tomato paste and cook for 1–2 minutes to deepen the flavour.
  • Create the sauce – Add the passata, beef stock and water and stir well to combine.
  • Season – Stir in the dried herbs, bay leaves, sugar and pepper. Bring to a simmer.
  • Cook the pasta in the sauce – Add the dried rigatoni and stir so it’s fully submerged. Increase the heat and bring to a gentle boil, then reduce the heat to medium–low and simmer, uncovered, for 18–20 minutes, stirring regularly, until the pasta is tender and the sauce have thickened. If the sauce reduces too much or the pasta starts to catch on the bottom of the pan, add up to 125 ml (½ cup) of extra water during cooking. Remove from the heat, cover with a lid and rest for 10 minutes (see note 1 for troubleshooting).
  • Finish creamy and glossy – Remove the bay leaves. Stir through the cream and parmesan until melted, silky and coating the pasta. Season to taste with extra salt and pepper, if needed.
  • Serve – Serve with extra parmesan and fresh basil leaves.

Notes

Note 1 – Cooking the pasta directly in the sauce is what gives this dish its flavour and creamy texture. After 18–20 minutes, the pasta should be just al dente – it will finish cooking during the 10-minute rest, becoming perfectly tender without overcooking.
If your pan or heat varies slightly, here’s how to adjust:
  • Sauce reducing too quickly or sticking? Add a splash of water (60–125 ml/¼–½ cup) and lower the heat slightly.
  • Sauce too thin at the end? Cook, uncovered, for a few more minutes until it thickens.
  • Pasta not fully cooked? Add a little water and cook for a few extra minutes.
Use a large, deep pan and keep the heat at a gentle simmer, stirring regularly, for best results.

Make Ahead

This recipe can be made up to 2 days ahead and stored in the fridge. See Leftovers instructions below for freezing. 
Allow it to cool completely, then refrigerate in an airtight container.
The sauce will thicken as it sits – this is normal.
To reheat:
Reheat on the stovetop over medium–low heat with 60–125 ml (¼–½ cup) of water or stock, stirring gently until heated through.
Alternatively, microwave in short bursts, stirring in between, with a splash of water to loosen. For best texture, slightly undercook the pasta if you know you’re making it ahead (it will soften more when reheated).

Leftovers

Fridge:
Store leftovers in an airtight container for up to 3 days.
Freezing:
Portion into individual airtight containers for easy grab-and-go meals.
Freeze for up to 2 months.
You can also freeze it as one large batch, but individual portions reheat more evenly and are more practical.
To thaw:
Thaw overnight in the fridge or reheat straight from frozen on low heat (stovetop or microwave).
To reheat from frozen:
Add 60–125 ml (¼–½ cup) of water or stock before reheating.
Heat gently, stirring occasionally, until warmed through.
Important note on texture:
The pasta will soften slightly after freezing and reheating – completely normal for one-pan pasta dishes.
Adding liquid when reheating brings the sauce back to life and helps restore that creamy, glossy texture.

Recipe source

Thank you to Kim Coverdale for your help developing this recipe. 
Nutrition Facts
One-pot Creamy Bolognese
Amount per Serving
Calories
626
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
85
mg
28
%
Sodium
 
670
mg
29
%
Potassium
 
1312
mg
37
%
Carbohydrates
 
68
g
23
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
34
g
68
%
Vitamin A
 
4529
IU
91
%
Vitamin C
 
17
mg
21
%
Calcium
 
178
mg
18
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

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