One-Pot Pasta with Bolognese
Rotini pasta cooked directly in the broth with the bolognese. One pot, no draining. The pasta soaks up all the flavor.
- 2 packs of rotini pasta (500 g / 1.1 lb total)
- 1 kg (2.2 lb) ground beef
- 1 bell pepper, 1 carrot, 2 onions
- 2 bouillon packets
- 1 can tomato sauce (400 g / 14 oz)
- 1.5 liters (6.3 cups) broth or hot water
- Oil, salt, oregano, thyme and crushed red pepper
-
1
Cut the vegetables
Wash and cut the bell pepper, carrot and onions into small cubes.
-
2
Make the broth
Prepare 1.5 liters of broth with the 2 bouillon packets in boiling water.
-
3
Sauté the vegetables
Heat a large pot over medium heat with 3 to 4 tbsp of oil. Add the vegetables, salt, and stir for 5 min.
-
4
Add the meat
Add the garlic (optional). Add 700 g of ground beef and stir until browned. More salt.
-
5
Add the tomato
Add the can of tomato sauce, oregano, thyme and crushed red pepper. Stir.
-
6
Add the pasta
Add both packs of pasta and the boiling broth. Stir well.
-
7
Cook the pasta
Cook for 12 min over medium heat, covered. At the 5-minute mark, lower to low heat and stir occasionally. Add more water if needed.
- The broth needs to be very hot when you add it.
- A heavy-bottomed pot keeps the bottom from burning.
- If pasta is left over the next day, add a splash of water when reheating.