One-Pot Bolognese Pasta – Quick Recipe

How to prepare one-pot bolognese pasta – quick recipe

1. Blend the ricotta with 100g water using an immersion blender to get a smooth cream.
2. In a wide pan (about 30-35cm diameter; with a lid), heat the oil. Add the diced onion and sauté for a few minutes until slightly softened.
3. Add the ground beef and sauté, stirring occasionally until the meat changes color throughout. You can let it brown a bit if you prefer. Sprinkle some salt over the meat.
4. Add the tomato paste and garlic and sauté for 2 more minutes together, stirring constantly.
5. Add the passata, oregano, Italian seasoning, nutmeg, and plenty of freshly ground black pepper. Mix well with the meat.
7. Add the ricotta cream, remaining water (250g), and the bay leaf torn in half. Stir until the sauce color becomes uniform (brick-red). Add salt to taste.
8. Bring the sauce to a boil, then add the pasta. Stir to distribute evenly. Cover the pan, reduce heat to low, and simmer for 10-15 minutes. After 5 minutes, grab the pan by the handles and shake it side to side to settle the pasta into the sauce. After another 5 minutes, shake again and this time lift the lid to check how done the pasta is. If almost cooked, turn off the heat but leave the pan covered for 5 more minutes. If the pasta is still too firm, let it cook for the remaining 5 minutes.
9. The pasta is now creamy and can be served immediately, topped with grated Parmesan and chopped basil. It's also great reheated in the oven at 180°C. It will lose some creaminess but will have the texture and taste of lasagna.
10. If desired, leftover pasta can be portioned for the next day in containers. I divided mine into 4 containers, added a tablespoon of ricotta on top, then sprinkled with Parmesan and chopped basil. This way they reheat easily in the microwave.
    🔥 For a lighter version, use flank steak, which has less fat, reducing the recipe by 200 kcal; flank is also slightly cheaper than sirloin.

Print