A Comforting Italian-Inspired One-Pot Wonder
Ingredients
For the Bolognese:
- 2 tablespoons olive oil (for sautéing)
- 500g (1 lb) ground or minced beef (medium fat content works best)
- ½ large onion, finely chopped (about ¾ cup)
- 1½ – 2 teaspoons barbecue seasoning (adjust to taste)
- 1 tablespoon tomato paste (adds concentrated tomato flavor)
- 280g (10 oz) canned tomatoes (crushed or diced works perfectly)
- 230g (8 oz) spaghetti (broken in half for easier one-pot cooking)
- 3 cups (750ml) water (or beef stock for richer flavor)
- Salt and black pepper to taste
For the Cheesy Topping:
- ½ cup (50g) shredded Cheddar cheese
- ½ cup (50g) shredded Mozzarella cheese
For the Fresh Garnish:
- 1 medium fresh tomato, diced (about ½ cup)
- ¼ cup fresh coriander (cilantro), chopped
- Optional: Fresh basil leaves, grated Parmesan, red pepper flakes
Step-by-Step Instructions
Step 1: Brown the Beef
Heat the olive oil in a large, deep saucepan or Dutch oven over medium-high heat. Once shimmering, add the ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the meat is well-browned and no longer pink. You want those beautiful caramelized bits – they’re packed with flavor!
Pro Tip: Don’t overcrowd the pan. If needed, brown the beef in batches to ensure proper caramelization rather than steaming.
Step 2: Build the Flavor Base
Add the finely chopped onion to the browned beef. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Season generously with the barbecue seasoning, salt, and black pepper. Stir well to coat everything evenly.
Add the tomato paste and cook for 1-2 minutes, stirring constantly. This step deepens the tomato flavor and removes any raw taste from the paste.
Kitchen Wisdom: The barbecue seasoning brings unexpected warmth and complexity. If you don’t have it on hand, substitute with a blend of paprika, garlic powder, and a pinch of brown sugar.
Step 3: Add Tomatoes and Simmer
Pour in the canned tomatoes (with their juices) and stir everything together. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld beautifully. Break up any large tomato pieces with your spoon.
Step 4: Cook the Spaghetti Right In
Now comes the magic! Break your spaghetti in half and nestle the pieces into the sauce. Pour in the 3 cups of water, making sure the pasta is mostly submerged. Give it a gentle stir to prevent sticking.
Bring to a boil, then reduce heat to medium-low. Cover partially and simmer for 12-15 minutes, stirring every few minutes to prevent the pasta from clumping. The spaghetti should be tender and most of the liquid absorbed, creating a thick, luscious sauce that clings to every strand.
Important Note: If the mixture looks too dry before the pasta is cooked, add water ¼ cup at a time. If it’s too liquidy after cooking, simply simmer uncovered for a few extra minutes.
Step 5: Add the Cheesy Goodness
Once the spaghetti is perfectly al dente and the sauce has thickened, remove from heat. Immediately stir in the shredded Cheddar and Mozzarella cheese while the pasta is still steaming hot. The residual heat will melt the cheese into creamy, dreamy perfection.
Step 6: Garnish and Serve
Transfer your beautiful creation to serving bowls. Top each portion with fresh diced tomatoes and a generous sprinkle of chopped coriander. The fresh elements add brightness and color that contrast wonderfully with the rich, hearty pasta.
Serving Suggestion: Add extra shredded cheese on top if you’re feeding serious cheese lovers (and who isn’t?).