One-Pot Bucatini Bolognese
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 635, total fat 17 G., saturated fats 5 G., proteins 42 G., carbohydrates 81 G., fiber 9 G., cholesterol 78 mg, sodium 1183 mg, sugar 11 G.
Calories 635, total fat 17 G., saturated fats 5 G., proteins 42 G., carbohydrates 81 G., fiber 9 G., cholesterol 78 mg, sodium 1183 mg, sugar 11 G.
This delicious pasta Bolognese recipe is for those who don't feel like standing over the stove all day. Firstly, it's quick to prepare, and secondly, you only need one pot—no dirty pans or bowls! The pasta is cooked directly in a sauce made from canned tomatoes, ground beef, and vegetables, so it's crucial to use tubular bucatini for this recipe. Sprinkle the pasta with fresh parsley and a generous amount of grated Parmesan cheese and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, chopped
- 3 sprigs of fresh thyme
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 tbsp tomato paste
- 450 g of ground beef with 15-20% fat content
- 1 can (800 g) of canned chopped tomatoes
- 340 g bucatini pasta, broken in half
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup chopped fresh parsley, plus extra for serving
We recommend
Recipes with similar ingredients: bucatini pasta, ground beef, tomatoes, Parmesan cheese, celery, carrot, thyme
Cooking the dish according to the recipe:
- In a 4-quart saucepan, heat the olive oil over medium-high heat. Add the onion, garlic, thyme, carrot, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the tomato paste and cook for 1 minute, stirring to coat. Add the ground beef, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook, breaking up the ground beef with a spoon, until browned, about 5 minutes.
- Add the canned tomatoes, bucatini, 3 cups of water, and 1 teaspoon of salt. Stir to coat the pasta.
- Bring to a boil and continue cooking, stirring frequently to prevent the pasta from sticking to the bottom of the pan, until al dente and the sauce has thickened, 10-12 minutes. Remove the thyme sprigs. Stir in the Parmesan and parsley, and season with salt to taste. Divide the pasta among 4 warm bowls and serve, garnished with parsley and Parmesan.
Note
The success of this dish depends on the specific shape of the pasta, so we do not recommend substituting bucatini with another pasta.
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