Go Back
–+ servings
One-Pot Creamy Bolognese Pasta

One-Pot Creamy Bolognese Pasta for Cozy Dinner Bliss

A quick, hearty One-Pot Creamy Bolognese Pasta recipe perfect for weeknights, taking under 30 minutes to prepare.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 medium Onion Or shallots for milder taste
  • 1 medium Carrot Any firm root vegetable can work
  • 1 stalk Celery Leeks can be used for a subtle taste
  • 1 medium Red Bell Pepper Any color bell pepper is suitable
  • 3 cloves Garlic Or garlic powder as a substitute
  • 1 pound Minced Beef Can be substituted with turkey or plant-based meat
  • 6 ounces Tomato Purée Canned crushed tomatoes can be used
  • 1 teaspoon Dried Oregano Italian seasoning can be used
  • ½ teaspoon Dried Thyme Fresh thyme is also suitable
  • 1 tablespoon Worcestershire Sauce Soy sauce or balsamic vinegar can replace it
  • 3 cups Beef Stock Can substitute with vegetable stock or bouillon
  • ½ cup Milk Oat or soy milk can be used as non-dairy
  • 1 can (14.5 ounces) Chopped Tomatoes Fresh diced tomatoes can also work
  • to taste Salt
  • to taste Black Pepper
For the Pasta
  • 8 ounces Pasta Shells Any small pasta shape can be used
  • ½ cup Double Cream Heavy whipping cream or vegan cream can be used
  • 1 cup Grated Cheddar Can substitute with mozzarella or dairy-free cheese
Garnish
  • to taste Chopped Chives
  • to taste Chili Flakes Adjust to taste or omit
  • to taste Grated Parmesan Nutritional yeast can be a vegan substitute

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering. Add finely chopped onions, diced carrots, celery, and red bell pepper. Sauté these veggies for 5-7 minutes until softened and translucent.
  2. Stir in 3 minced garlic cloves and 1 pound of minced beef. Cook for 5-6 minutes until browned and no longer pink.
  3. Add 6 ounces of tomato purée, 1 teaspoon of dried oregano, ½ teaspoon of dried thyme, and 1 tablespoon of Worcestershire sauce. Season with salt and pepper to taste. Let it simmer for about 3 minutes.
  4. Pour in 3 cups of beef stock and 1 can (14.5 ounces) of chopped tomatoes. Increase the heat to high and bring to a gentle boil.
  5. Once boiling, add 8 ounces of pasta shells. Reduce heat to medium-low and cover. Cook for about 10-12 minutes or until the pasta is al dente.
  6. Lower the heat and stir in ½ cup of milk and ½ cup of double cream. Simmer for another 2-3 minutes.
  7. Mix in 1 cup of grated cheddar cheese. Stir until the cheese is completely melted and incorporated.
  8. Ladle into bowls and garnish with chopped chives, chili flakes, and grated Parmesan cheese. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

Tip: Stir occasionally to avoid undercooked pasta, and customize with your favorite vegetables.

Tried this recipe?

Let us know how it was!