One-Pot Spaghetti Bolognese for Busy Weeknights

This one-pot spaghetti Bolognese is a hearty and satisfying meal that requires minimal cleanup. Packed with rich tomato flavor and perfectly cooked pasta, it’s a comforting dish ideal for busy families.

Ingredients

• 1 lb Ground Beef (80/20 lean-to-fat ratio for best flavor)
• 12 oz Dry Spaghetti (high-quality bronze-cut if possible)
• 1 medium Yellow Onion (finely diced)
• 2 large Cloves Garlic (smashed and minced)
• 2 tbsp Tomato Paste (double concentrated in a tube)
• 28 oz Crushed Tomatoes (San Marzano variety preferred)
• 3 cups Beef Broth (low sodium to control seasoning)
• 1 tsp Dried Oregano (crushed between palms to release oils)
• 1/2 cup Freshly Grated Parmigiano Reggiano
• 2 tbsp Extra Virgin Olive Oil

Instructions

1. Step 1: Heat olive oil in a wide Dutch oven over medium-high heat until shimmering. Add the beef, breaking it into large chunks. Leave it undisturbed for 3 minutes to develop a deep brown crust before breaking it into smaller bits.
2. Step 2: Stir in the onions and cook until they soften and the beef fat turns clear. Add the garlic and tomato paste, stirring constantly for 90 seconds until the paste smells toasted and turns dark red.
3. Step 3: Pour in the crushed tomatoes and beef broth. Scrape the bottom of the pot with a wooden spoon to release all the browned bits (the fond). Bring to a vigorous boil.
4. Step 4: Add the spaghetti by snapping them in half (if necessary to fit) or fanning them out. Push them down as they soften. Reduce heat to a simmer and stir every 2 minutes to prevent sticking.
5. Step 5: Once the liquid has reduced to a thick, glossy sauce and the pasta is al dente (usually 9-11 minutes), remove from heat. Stir in the cheese and let sit for 2 minutes to thicken before serving.