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One-Pot Fettuccine Bolognese Recipe

One-Pot Fettuccine Bolognese

A rich, comforting Bolognese made in one pot, with dried fettuccine simmered directly in a savory beef, tomato, and vegetable sauce. Finish it with optional cream, Parmesan, and fresh herbs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 Small yellow onion, finely diced
  • 1 Medium carrot, finely diced
  • 1 Celery stalk, finely diced
  • 3 Garlic cloves, minced
  • 1 pound Ground beef, preferably 80-85% lean
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Freshly ground black pepper
  • 2 tablespoons Tomato paste
  • 1/2 cup Dry red wine, optional
  • 1 28-ounce can Crushed tomatoes
  • 3 cups Low-sodium beef or chicken broth
  • 1 teaspoon Italian seasoning
  • 12 ounces Dried fettuccine
Optional Finish
  • 1/2 cup Heavy cream or whole milk
  • 1/2 cup Finely grated Parmesan cheese, plus more for serving
  • 2 tablespoons Chopped fresh parsley or basil

Method
 

Step-by-Step
  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the onion, carrot, and celery, then cook for 4 to 5 minutes until softened.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the ground beef, break it up with a spoon, and cook for 6 to 8 minutes until browned; drain excess fat if necessary.
  3. Stir in the tomato paste, kosher salt, black pepper, and Italian seasoning. Cook for 1 minute so the tomato paste caramelizes and develops a concentrated savory flavor.
  4. Pour in the red wine if using and simmer for 1 to 2 minutes. Scrape the bottom of the pot to loosen the flavorful browned bits.
  5. Add the crushed tomatoes and broth, stir well, and bring the mixture to a steady simmer. Add the dry fettuccine and press the strands down into the liquid as they soften.
  6. Partially cover the pot and simmer for 12 to 15 minutes, stirring every few minutes so the fettuccine does not stick. If the pan becomes dry before the pasta is tender, add a small splash of water or broth.
  7. When the fettuccine is al dente and the sauce has thickened, stir in the cream or milk if using. Add the Parmesan, taste, and adjust the seasoning.
  8. Let the pasta rest for 2 to 3 minutes so the sauce can settle around the noodles. Serve with additional Parmesan and chopped parsley or basil.

Notes

Stir frequently during the one-pot simmer because fettuccine releases substantial starch and can stick. For a more traditional Bolognese character, use a mixture of ground beef and ground pork, or add 2 to 3 ounces of finely diced pancetta with the vegetables.