One-Pot Spaghetti Bolognese Recipe

There’s something undeniably comforting about the smell of Bolognese sauce simmering on the stove, filling the kitchen with rich, savory aromas. For years, making this classic Italian dish felt like an event – multiple pots, constant stirring, and a sink full of dishes afterward. Then, I stumbled upon the concept of one-pot pasta, and it was a revelation. Skeptical at first, I tried adapting my go-to Bolognese recipe to a single pot, and the result was nothing short of amazing. The spaghetti cooked perfectly, absorbing the flavorful sauce as it simmered, and the cleanup? A breeze! My family, initially dubious about this “simplified” version, devoured it, declaring it just as delicious, if not even more so, than the traditional multi-pot method. This One-Pot Spaghetti Bolognese has become a weeknight staple in our home – quick, easy, and utterly satisfying. It’s the perfect dish for busy weeknights, lazy weekends, or any time you crave a hearty, flavorful Italian meal without the fuss. Trust me, once you try this one-pot wonder, you’ll wonder why you ever made Bolognese any other way.

Ingredients

This recipe relies on simple, readily available ingredients to create a deeply flavorful and comforting dish. Quality ingredients will always elevate the final outcome, so choosing well is key. Here’s what you’ll need to make this delicious One-Pot Spaghetti Bolognese:

• 1 lb Ground Beef or Ground Turkey: The heart of our Bolognese, ground meat provides richness and substance. You have flexibility here – ground beef offers a classic, robust flavor, while ground turkey is a leaner alternative without sacrificing taste.
  • Ground Beef: For a richer, more traditional Bolognese, opt for ground beef with a fat content of around 80/20 or 85/15. The fat renders down during cooking, adding flavor and moisture to the sauce. If you prefer a leaner option, 90/10 ground beef works well too, but you might want to add a tablespoon of olive oil at the start to ensure the meat browns nicely and doesn’t become too dry.
  • Ground Turkey: Ground turkey is a fantastic lighter choice. Look for ground turkey that isn’t overly lean (around 93/7 or 90/10) to prevent dryness. Dark meat ground turkey tends to have more flavor and moisture than all-white meat. If using very lean ground turkey breast, consider adding a touch of olive oil or even a tablespoon of finely grated Parmesan rind at the beginning to boost flavor and richness.
  • Vegetarian/Vegan Options: For a vegetarian or vegan version, you can easily substitute the ground meat with plant-based alternatives. Consider using lentils (brown or green lentils work best, pre-cooked or canned for convenience), crumbled firm tofu (press out excess water and crumble), or commercially available plant-based ground meat substitutes. These options will provide a similar texture and heartiness to the dish. If using lentils, you might want to add them slightly later in the cooking process, as they can become mushy if cooked for too long.
• 1 Small Onion, Diced: Onions are a foundational aromatic in countless cuisines, and Bolognese is no exception. They provide a subtle sweetness and savory depth that builds the flavor base of the sauce.
  • Type of Onion: Yellow onions are the workhorse of most kitchens and are perfect for Bolognese. They have a balanced flavor that becomes sweeter as they cook. White onions are also a good choice, offering a slightly sharper flavor. Red onions can be used in a pinch, but their flavor profile is a bit more pungent and less traditional for Bolognese.
  • Dicing Technique: Aim for a consistent dice, about ¼-inch to ½-inch pieces. This ensures even cooking and allows the onions to soften and meld into the sauce without disappearing completely. Finely dicing will make them practically melt away, while larger pieces will retain more texture. Choose a size that suits your preference.
  • Sautéing Onions: Sautéing the onions properly is crucial. Cook them over medium heat in the pot with the ground meat or after removing the browned meat. Sauté until they are softened and translucent, about 5-7 minutes. Avoid browning them too much at this stage, as you want them to contribute sweetness, not bitterness.
• 2 Cloves Garlic, Minced: Garlic is another essential aromatic, bringing a pungent and savory element that complements the other flavors beautifully. Fresh garlic is always preferred for the best flavor.
  • Fresh vs. Jarred Garlic: Fresh garlic cloves offer a much more vibrant and complex flavor compared to jarred minced garlic. Jarred garlic can be a convenient shortcut, but it often lacks the same intensity and can sometimes have a slightly pickled taste. If you must use jarred garlic, use it sparingly and consider adding a bit more than you would fresh.
  • Mincing Garlic: Mince the garlic cloves finely. This releases their flavor compounds and ensures they distribute evenly throughout the sauce. You can use a garlic press, a sharp knife, or a microplane to mince garlic. Be careful not to burn the garlic when sautéing, as it can become bitter. Add it to the pot after the onions have softened, and sauté for about 1 minute until fragrant.
  • Garlic Alternatives: If you don’t have fresh garlic, you can use garlic powder as a substitute. Start with about ½ teaspoon and add more to taste. Garlic granules also work well. In a real pinch, you could even use a small amount of asafoetida powder (hing), a spice used in Indian cuisine that has a garlicky aroma when cooked (use very sparingly as it’s potent).
• 1 Can (28 oz) Crushed Tomatoes: Canned crushed tomatoes form the base of our rich and flavorful sauce. They provide acidity, sweetness, and that classic tomato taste that is fundamental to Bolognese.
  • Type of Canned Tomatoes: Look for good quality canned crushed tomatoes. San Marzano tomatoes, even in crushed form, are often considered superior due to their naturally sweet and less acidic flavor. However, any good quality brand of crushed tomatoes will work well. Avoid diced tomatoes, as they will leave chunks in the sauce, and tomato sauce alone will be too thin.
  • Whole Peeled Tomatoes: If you prefer, you can use a 28-ounce can of whole peeled tomatoes and crush them yourself. This allows you to control the texture and can sometimes result in a fresher flavor. Simply crush them with your hands or a potato masher before adding them to the pot.
  • Fresh Tomatoes (Not Recommended for One-Pot): While fresh tomatoes are wonderful, they are not ideal for a quick one-pot Bolognese. They require peeling, seeding, and often need longer cooking times to break down and develop a rich sauce. Canned tomatoes are specifically processed to provide consistent flavor and texture and are perfect for this recipe.
• 4 Cups Beef or Vegetable Broth: Broth adds moisture to cook the pasta and infuses the entire dish with savory depth. The choice between beef and vegetable broth depends on your preference and dietary needs.
  • Beef Broth: Beef broth enhances the meaty flavor of the Bolognese and is a classic pairing. Choose a good quality beef broth or stock for the best results. Low-sodium options are readily available and allow you to control the salt level more precisely.
  • Vegetable Broth: Vegetable broth is a great option for a lighter flavor profile or for vegetarian versions of the dish. Use a flavorful vegetable broth, not just water, to ensure the sauce is rich and tasty. Low-sodium vegetable broth is also recommended.
  • Homemade Broth: If you have homemade beef or vegetable broth, it will elevate the flavor of the Bolognese even further. Homemade broth is often richer and more complex than store-bought versions.
  • Broth Alternatives: In a pinch, you can use water, but the flavor will be significantly less rich. If using water, consider adding a bouillon cube or a teaspoon of beef or vegetable bouillon powder to boost the savory flavor. However, broth is highly recommended for the best taste.
• 12 oz Spaghetti: Spaghetti is the classic pasta choice for Bolognese. Its long strands twirl beautifully around the sauce and are satisfying to eat.
  • Types of Spaghetti: Standard spaghetti is perfect for this recipe. You can also use thinner spaghetti, such as spaghetti fini, or thicker spaghetti, like spaghettoni, depending on your preference.
  • Whole Wheat Spaghetti: For a slightly healthier option, you can use whole wheat spaghetti. It has a nuttier flavor and more fiber than regular spaghetti. Whole wheat pasta may require slightly longer cooking time, so check for doneness as you simmer.
  • Gluten-Free Spaghetti: Gluten-free spaghetti made from corn, rice, or quinoa is readily available and works well in this recipe. Cooking times for gluten-free pasta can vary, so follow the package instructions and check for doneness frequently during simmering.
  • Other Pasta Shapes (Less Traditional): While spaghetti is traditional for Bolognese, you could experiment with other long pasta shapes like linguine, fettuccine, or bucatini. Short pasta shapes like penne or rigatoni are less traditional for Bolognese but could work in a pinch, although they might not absorb the sauce in the same way.
• 1 Teaspoon Dried Oregano: Oregano is a quintessential Italian herb, adding a warm, slightly peppery, and aromatic note to the Bolognese. Dried oregano is convenient and works perfectly in this recipe.
  • Dried vs. Fresh Oregano: Dried oregano is more potent than fresh oregano. When substituting fresh for dried, use about three times the amount (e.g., 1 tablespoon fresh oregano for 1 teaspoon dried). Fresh oregano is lovely as a garnish, but dried oregano is ideal for simmering in sauces as its flavor holds up well to heat.
  • Quality of Dried Oregano: Use good quality dried oregano that is still fragrant. Spices lose their potency over time, so check the expiration date or smell the oregano to ensure it still has a strong aroma. Store dried herbs in airtight containers in a cool, dark place to maintain their flavor.
  • Oregano Alternatives: If you don’t have oregano, you can use Italian seasoning blend, which usually contains oregano along with other Italian herbs like basil and thyme. Marjoram is another herb that has a similar flavor profile to oregano and could be used as a substitute.
• 1 Teaspoon Dried Basil: Basil is another key Italian herb, bringing a sweet, slightly peppery, and fragrant aroma to the Bolognese. Dried basil complements the oregano and adds complexity to the herb blend.
  • Dried vs. Fresh Basil: Similar to oregano, dried basil is more potent than fresh. Use about three times the amount of fresh basil if substituting (e.g., 1 tablespoon fresh basil for 1 teaspoon dried). Fresh basil is best used as a garnish, added at the end of cooking to preserve its bright flavor.
  • Quality of Dried Basil: Use good quality dried basil that is still fragrant. Store it properly to maintain its flavor.
  • Basil Alternatives: If you don’t have basil, you can use Italian seasoning blend or a combination of other Italian herbs like thyme and parsley. However, basil is a key flavor component in Bolognese, so try to include it if possible.
• Salt and Pepper to Taste: Salt and pepper are essential seasonings that enhance all the other flavors in the dish. Seasoning properly is crucial for a well-balanced and delicious Bolognese.
  • Type of Salt: Kosher salt or sea salt are good choices for cooking. They have a cleaner taste than iodized table salt. Taste and adjust the salt level gradually throughout the cooking process.
  • Freshly Ground Black Pepper: Freshly ground black pepper has a much more robust and aromatic flavor than pre-ground pepper. Use a pepper grinder to grind black peppercorns just before adding them to the dish.
  • Seasoning Timing: Season with salt and pepper at various stages of cooking. Season the ground meat as it browns, season the onions and garlic as they sauté, and season the sauce as it simmers. Always taste and adjust the seasoning at the end of cooking to ensure it is perfectly balanced.
• Parmesan Cheese and Fresh Basil for Serving: These are classic garnishes that elevate the presentation and flavor of the One-Pot Spaghetti Bolognese.
  • Parmesan Cheese: Freshly grated Parmesan cheese is the ideal choice. Parmigiano-Reggiano is the highest quality Parmesan, but Grana Padano is a more affordable and still delicious option. Avoid pre-grated Parmesan, as it often lacks flavor and can contain cellulose to prevent clumping. A block of Parmesan that you grate yourself will have the best flavor and texture.
  • Fresh Basil: Fresh basil leaves, thinly sliced or torn, add a burst of fresh, herbaceous flavor and a beautiful green color as a garnish. They complement the richness of the Bolognese perfectly. Add fresh basil right before serving to preserve its flavor and vibrant color.
  • Garnish Variations: Other garnish options include a drizzle of extra virgin olive oil, a sprinkle of red pepper flakes for a touch of heat, or a dollop of ricotta cheese for added creaminess. Chopped fresh parsley can also be used as an alternative or addition to fresh basil.

Instructions

This One-Pot Spaghetti Bolognese recipe is designed for simplicity and ease, bringing all the flavors together in one pot for minimal cleanup. Follow these step-by-step instructions for a delicious and satisfying meal:

1. Brown the Ground Meat: Place a large, deep pot or Dutch oven over medium heat. Add the ground beef or ground turkey to the pot. Break it up with a wooden spoon or spatula as it cooks. Continue cooking until the meat is browned and no longer pink. This browning process is crucial for developing rich, savory flavors in the Bolognese.
   • Pan Type: A large pot or Dutch oven with a heavy bottom is ideal for even heat distribution and preventing sticking. Stainless steel, cast iron, or enameled cast iron pots work well. Make sure the pot is large enough to accommodate all the ingredients, including the spaghetti and broth.
   • Heat Control: Maintain medium heat to ensure the meat browns nicely without burning. If the heat is too high, the meat might scorch before it browns properly. If the heat is too low, the meat will steam instead of brown.
   • Breaking Up the Meat: As the meat cooks, use a wooden spoon or spatula to break it up into small crumbles. This helps it cook evenly and prevents large clumps.
   • Browning for Flavor: Browning the meat through the Maillard reaction creates complex flavors that are essential for a delicious Bolognese. Don’t skip this step or rush it. Allow the meat to brown properly before moving on to the next step.
   • Draining Excess Fat (Optional but Recommended): Depending on the fat content of your ground meat, you may have excess fat rendered out during browning. While some fat adds flavor and moisture, too much can make the Bolognese greasy. If there is a significant amount of fat in the pot, carefully drain it off after browning the meat. You can tilt the pot and use a spoon to scoop out the excess fat, or carefully pour the meat and fat into a colander set over a bowl, then return the meat to the pot. If using very lean ground meat, draining fat may not be necessary.
2. Sauté Onion and Garlic: If you drained excess fat, add a tablespoon of olive oil to the pot. Add the diced onion to the pot with the browned ground meat. Sauté the onion over medium heat until it softens and becomes translucent, about 5-7 minutes. Then, add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter quickly.
   • Sautéing Order: Sauté the onion first, as it takes longer to soften than garlic. Adding the garlic later prevents it from burning while the onions soften.
   • Softening Onions: Sauté the onions until they are softened and translucent but not browned. They should become slightly sweet and aromatic.
   • Fragrant Garlic: Sauté the garlic until it becomes fragrant, usually about 1 minute. You’ll smell a distinct garlic aroma when it’s ready. Avoid browning or burning the garlic, as burnt garlic has a bitter taste.
   • Aromatics Base: Sautéing the onion and garlic creates an aromatic base that builds the flavor of the entire Bolognese sauce. These aromatics release their flavors when heated in oil, infusing the dish with depth and complexity.
3. Add Tomatoes, Broth, and Herbs: Stir in the can of crushed tomatoes, beef or vegetable broth, dried oregano, and dried basil into the pot with the meat and aromatics. Mix everything together well to combine.
   • Stirring to Combine: Stir thoroughly to ensure the tomatoes, broth, and herbs are evenly distributed throughout the meat and onion mixture.
   • Layering Flavors: Adding the tomatoes, broth, and herbs at this stage begins to build the classic Bolognese flavor profile. The tomatoes provide acidity and sweetness, the broth adds moisture and savory depth, and the herbs infuse the sauce with aromatic complexity.
   • Simmering for Flavor Development: The simmering process that follows will allow these flavors to meld and deepen, creating a richer and more complex sauce.
4. Add Spaghetti and Simmer: Add the uncooked spaghetti to the pot. Make sure the spaghetti is submerged in the sauce. If necessary, break the spaghetti in half to fit it into the pot and ensure it’s fully covered by the liquid. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
   • Submerging Spaghetti: Ensure the spaghetti is fully submerged in the liquid. This is crucial for it to cook evenly. If needed, add a little more broth to ensure the pasta is covered, but be mindful of not adding too much, as it can make the sauce too thin.
   • Breaking Spaghetti (Optional): Breaking the spaghetti in half makes it easier to submerge in the pot and stir. It doesn’t affect the flavor or cooking time significantly.
   • Bringing to a Boil, Then Simmering: Bring the mixture to a boil quickly over medium-high heat. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Simmering allows the pasta to cook through and absorb the sauce while preventing it from sticking to the bottom of the pot.
   • Covering the Pot: Covering the pot during simmering helps to trap steam and cook the pasta evenly. It also prevents too much liquid from evaporating, ensuring the sauce remains moist and coats the pasta nicely.
   • Stirring Occasionally: Stir the spaghetti and sauce occasionally during simmering, especially in the beginning, to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking.
   • Cooking Time and Doneness: The cooking time for spaghetti in one-pot recipes is typically around 12-15 minutes, but it can vary slightly depending on the thickness of the spaghetti and the heat of your stove. Start checking for doneness around 12 minutes. The pasta should be tender but still slightly firm to the bite (al dente). The sauce should have thickened and coated the pasta. If the pasta is still too firm or the sauce is too thin, continue simmering for a few more minutes, checking frequently. If the sauce becomes too thick before the pasta is cooked, add a splash of broth to loosen it up.
5. Season and Garnish: Once the pasta is cooked and the sauce has thickened to your liking, remove the pot from the heat. Season the Bolognese with salt and pepper to taste. Stir in any remaining liquid to achieve your desired sauce consistency. Serve hot, garnished with freshly grated Parmesan cheese and fresh basil leaves.
   • Seasoning to Taste: Taste the Bolognese and adjust the seasoning with salt and pepper as needed. Start with a small amount of salt and pepper and add more gradually, tasting after each addition, until the flavors are balanced and well-seasoned.
   • Sauce Consistency: The sauce should be thick enough to coat the spaghetti nicely but not too dry. If the sauce is too thick, you can add a splash of broth or even a little pasta cooking water (if you reserved some) to thin it out. If the sauce is too thin, you can simmer it uncovered for a few minutes to allow it to reduce and thicken further.
   • Serving Hot: Serve the One-Pot Spaghetti Bolognese immediately while it’s hot and the pasta is at its best texture.
   • Parmesan and Basil Garnish: Garnish each serving generously with freshly grated Parmesan cheese and fresh basil leaves. These garnishes add flavor, texture, and visual appeal to the dish.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used, portion sizes, and brands.)

Serving Size: Approximately 1.5 cups

Servings Per Recipe: Approximately 6 servings

Estimated Nutritional Information Per Serving:

• Calories: 450-550 kcal
• Protein: 30-35g
• Fat: 15-25g (depending on the fat content of ground meat)
• Saturated Fat: 6-10g (depending on the fat content of ground meat)
• Cholesterol: 80-100mg
• Sodium: 700-900mg (depending on broth and added salt)
• Carbohydrates: 50-60g
• Fiber: 5-7g
• Sugar: 8-12g (naturally occurring from tomatoes and onions)

Important Considerations:

• Calorie Range: The calorie range provided is an estimate. Using leaner ground turkey or beef will lower the calorie and fat content.
• Sodium Content: Sodium levels can be reduced by using low-sodium broth and controlling added salt.
• Fiber Content: Using whole wheat spaghetti will significantly increase the fiber content of the dish.
• Portion Control: Be mindful of portion sizes to manage calorie intake.

This One-Pot Spaghetti Bolognese is a relatively balanced meal, providing a good source of protein, carbohydrates, and some fiber. It can be part of a healthy diet when consumed in moderation and paired with a side salad to increase vegetable intake.

Preparation Time

This recipe is designed for speed and convenience, making it perfect for weeknight meals. Here’s a breakdown of the preparation and cooking time:

• Prep Time: Approximately 15-20 minutes
  • Dicing onion: 5 minutes
  • Mincing garlic: 3 minutes
  • Browning ground meat: 7-10 minutes
  • Gathering and measuring other ingredients: 5 minutes
• Cook Time: Approximately 20-25 minutes
  • Sautéing onion and garlic: 6-8 minutes
  • Simmering with tomatoes, broth, and herbs: 2 minutes
  • Simmering with spaghetti: 12-15 minutes
• Total Time: Approximately 35-45 minutes

This One-Pot Spaghetti Bolognese is truly a quick and easy meal, ready in under an hour from start to finish. The active cooking time is minimal, allowing you to multitask or relax while it simmers.

How to Serve

One-Pot Spaghetti Bolognese is a versatile dish that can be served in various ways. Here are some ideas to elevate your serving experience:

• Classic Bowl: Serve generous portions of spaghetti Bolognese in bowls. Top each bowl with a fresh sprinkle of grated Parmesan cheese and a few fresh basil leaves for a classic presentation.
• Side Salad: Pair the hearty Bolognese with a light and refreshing side salad. A simple green salad with a vinaigrette dressing, a Caprese salad (tomato, mozzarella, basil), or a Caesar salad would complement the richness of the pasta beautifully.
• Garlic Bread: Garlic bread is a perfect accompaniment to spaghetti Bolognese. Serve warm, crusty garlic bread alongside for dipping into the sauce. You can use store-bought garlic bread or make your own easily.
• Crusty Bread: If garlic bread isn’t your preference, serve slices of crusty Italian bread or baguette with the Bolognese. This is great for soaking up any leftover sauce in the bowl.
• Wine Pairing: Enhance your dining experience by pairing your Bolognese with a complementary wine.
  • Red Wine: A medium-bodied red wine like Chianti, Sangiovese, or Montepulciano d’Abruzzo pairs wonderfully with Bolognese. These Italian wines have acidity and fruit notes that cut through the richness of the sauce.
  • Rosé Wine: For a lighter option, a dry rosé wine can also work well, especially in warmer weather.
  • Non-Alcoholic Options: Sparkling water with a squeeze of lemon, iced tea, or Italian sodas are refreshing non-alcoholic choices.
• Family Style: Place the pot of One-Pot Spaghetti Bolognese in the center of the table and let everyone serve themselves family-style. This creates a casual and convivial dining atmosphere.
• Leftovers: Spaghetti Bolognese is even more delicious the next day! Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through. Leftovers are perfect for lunch the next day or another quick dinner.

Additional Tips for Perfect One-Pot Spaghetti Bolognese

Elevate your One-Pot Spaghetti Bolognese from good to fantastic with these helpful tips:

1. Enhance Flavor with Red Wine: For a deeper, more complex flavor, add ½ cup of dry red wine (like Chianti, Merlot, or Cabernet Sauvignon) after sautéing the garlic. Let the wine simmer for a few minutes, allowing the alcohol to evaporate and the flavors to concentrate, before adding the tomatoes and broth. The red wine adds richness and depth to the sauce.
2. Add Vegetables for Extra Nutrients and Texture: Sneak in extra vegetables by adding finely diced carrots and celery along with the onions. Sauté them together for a classic soffritto base that enhances the flavor and nutritional value. You can also add other vegetables like mushrooms (sliced or chopped) or zucchini (diced) during the last few minutes of simmering for added texture and nutrients.
3. Spice it Up with Red Pepper Flakes: If you like a little heat, add a pinch of red pepper flakes along with the dried herbs. This will add a subtle warmth to the Bolognese without making it overly spicy. You can also serve red pepper flakes on the side for those who want to add extra heat to their individual servings.
4. Thicken the Sauce with Tomato Paste: For a richer, more concentrated tomato flavor and a thicker sauce, stir in 1-2 tablespoons of tomato paste along with the crushed tomatoes. Tomato paste adds depth of flavor and helps to thicken the sauce beautifully.
5. Finish with Fresh Herbs and a Touch of Butter or Olive Oil: Right before serving, stir in a tablespoon of fresh chopped parsley or basil for a burst of fresh flavor. A small pat of butter or a drizzle of extra virgin olive oil stirred in at the end can also add richness and a silky smooth texture to the sauce. These finishing touches elevate the final dish and add layers of flavor.

FAQ Section: Ingredients

Here are some frequently asked questions specifically focused on the ingredients in this One-Pot Spaghetti Bolognese recipe:

Q1: Can I use ground turkey instead of ground beef? Will it taste different?

A: Yes, you can absolutely use ground turkey instead of ground beef. Ground turkey is a leaner alternative and will result in a slightly lighter flavor profile. To compensate for the lower fat content and enhance flavor, consider using dark meat ground turkey or adding a tablespoon of olive oil when browning the turkey. The overall taste will be slightly different, but still delicious and recognizably Bolognese.

Q2: Can I use fresh tomatoes instead of canned crushed tomatoes? How would I prepare them?

A: While canned crushed tomatoes are recommended for convenience and consistent results in this one-pot recipe, you can use fresh tomatoes if you prefer. For 28 oz of crushed tomatoes, you would need about 2-2.5 pounds of fresh tomatoes. To prepare them:
1. Blanch and Peel: Score an “X” on the bottom of each tomato. Blanch them briefly in boiling water for 30-60 seconds, then immediately transfer to an ice bath. The skins should slip off easily.
2. Core and Chop: Core the peeled tomatoes and roughly chop them.
3. Cook Down: Fresh tomatoes have a higher water content than canned tomatoes. You will need to cook them down for longer to reduce the liquid and concentrate the flavor. Add the chopped fresh tomatoes to the pot after sautéing the garlic, and simmer them for about 15-20 minutes, or until they have broken down and reduced into a sauce-like consistency, before adding the broth and spaghetti.
Using canned tomatoes is much faster and easier for a one-pot recipe and provides a consistent flavor.

Q3: What if I don’t have beef or vegetable broth? Can I use water instead?

A: While broth is highly recommended for the best flavor, you can use water in a pinch, but the Bolognese will be less flavorful and less rich. If using water, consider adding a beef or vegetable bouillon cube or a teaspoon of bouillon powder to the pot to boost the savory flavor. However, broth provides a much deeper and more satisfying flavor base, so try to use broth if possible.

Q4: Can I use different types of pasta besides spaghetti in this recipe?

A: Yes, you can use other long pasta shapes like linguine, fettuccine, or bucatini instead of spaghetti. These will work similarly in the one-pot method. You can also use short pasta shapes like penne, rigatoni, or shells, although the texture and sauce absorption might be slightly different. Cooking times might need slight adjustments depending on the pasta shape and thickness, so always check for doneness and follow package instructions as a guideline.

Q5: Can I use fresh herbs instead of dried oregano and basil? If so, how much should I use?

A: Yes, you can use fresh oregano and basil instead of dried. Fresh herbs have a brighter, more vibrant flavor. When substituting fresh herbs for dried, use approximately three times the amount. So, for 1 teaspoon of dried oregano, use about 1 tablespoon of fresh oregano, and for 1 teaspoon of dried basil, use about 1 tablespoon of fresh basil. Add fresh herbs towards the end of the cooking process (in the last 5-10 minutes of simmering or as a garnish) to preserve their flavor and aroma, as prolonged cooking can diminish their freshness.

This One-Pot Spaghetti Bolognese is a testament to the fact that delicious, comforting meals don’t have to be complicated or time-consuming. Enjoy the simplicity and incredible flavor of this one-pot wonder!

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