One-pot creamy Bolognese pasta made with minced beef, vegetables, tomato sauce, and pasta shells simmered together in a rich, flavorful sauce. Finished with cream and melted cheese for a smooth texture, this easy dinner recipe is perfect for busy weeknights. Packed with protein, hearty vegetables, and simple ingredients, it’s a convenient meal the whole family will love. Ready in under 30 minutes with minimal cleanup.
This rich and hearty one-pot creamy Bolognese combines tender pasta shells, savoury beef, and vegetables in a tomato-based sauce with a creamy, cheesy finish. All made in a single pan for easy cooking and minimal cleanup — perfect for weeknight dinners and family meals.
Ingredients
For the Bolognese:
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 450 g (1 lb) minced beef
- 3 tbsp tomato purée (tomato paste)
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tbsp Worcestershire sauce
- 300 ml (1¼ cups) beef stock (or water + 2 stock cubes)
- 120 ml (½ cup) milk (half-fat or full-fat)
- 2 x 400 g (14 oz) tins finely chopped tomatoes
- ½ tsp salt
- ½ tsp black pepper
For the pasta:
- 300 g (10.5 oz) pasta shells
- 120 ml (½ cup) double (heavy) cream
- 100 g (1 packed cup) grated cheddar
To serve:
- Chopped chives
- Chilli flakes
- Grated parmesan
Instructions
- Cook the Veggies
Heat the olive oil in a large, deep frying pan or pot over medium-high heat. Add the diced onion, carrot, celery, and red pepper. Sauté for 5 minutes, stirring frequently, until softened. - Add Garlic and Beef
Stir in the minced garlic and cook for 1 minute.
Add the minced beef and cook for 5–6 minutes, breaking it apart with a spatula until browned all over. - Make the Sauce
Stir in the tomato purée, oregano, thyme, Worcestershire sauce, beef stock, milk, chopped tomatoes, salt, and pepper. Bring everything to a boil. - Cook the Pasta
Add the pasta shells to the pan. Return to a boil, then reduce to a gentle simmer. Cover and cook for 17–22 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. - Finish with Cream and Cheese
Remove the lid and stir in the double cream and grated cheddar. Mix until the cheese is fully melted and the sauce is creamy. - Serve
Spoon into bowls and top with chopped chives, a pinch of chilli flakes, and a sprinkle of parmesan.
Tips
- Dice the vegetables finely for a smooth, cohesive sauce texture.
- Stir the pasta once or twice during simmering to prevent sticking.
- Use a heavy-based pot or deep sauté pan for even cooking and room to stir.
- Adjust the thickness by adding a splash of stock or water if needed near the end.
Variations and Substitutions
- Pasta types: Swap pasta shells for penne, fusilli, or rigatoni.
- Cheese options: Replace cheddar with mozzarella or a blend of Italian cheeses.
- Make it spicy: Add a pinch of chilli powder or paprika with the herbs.
- Meat alternatives: Use ground turkey, chicken, or a plant-based mince for a lighter option.
- Dairy-free: Use plant-based milk and cream, and dairy-free cheese.
FAQs
Can I make this ahead of time?
Yes. Store in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or stock if needed.
Can I freeze it?
This dish freezes well. Let it cool completely, then freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.
What if my pasta isn’t fully cooked?
Add a bit more hot stock or water and simmer for a few more minutes with the lid on.
Serving Suggestions
- Serve with garlic bread or a crusty baguette to mop up the sauce.
- Pair with a green salad for a balanced meal.
- Great with a side of roasted vegetables or steamed broccoli.
Why You’ll Love This Recipe
- One pan = minimal cleanup
- Rich, creamy, and comforting
- Balanced with protein, vegetables, and carbs
- Family-friendly and easy to customize
- Perfect for leftovers or meal prep
One-Pot Creamy Bolognese Pasta
4 -6
servings5
minutes30
minutesIngredients
For the Bolognese:
1 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
1 red bell pepper, chopped
2 garlic cloves, minced
450 g (1 lb) minced beef
3 tbsp tomato purée (tomato paste)
1 tsp dried oregano
½ tsp dried thyme
1 tbsp Worcestershire sauce
300 ml (1¼ cups) beef stock (or water + 2 stock cubes)
120 ml (½ cup) milk (half-fat or full-fat)
2 x 400 g (14 oz) tins finely chopped tomatoes
½ tsp salt
½ tsp black pepper
For the pasta:
300 g (10.5 oz) pasta shells
120 ml (½ cup) double (heavy) cream
100 g (1 packed cup) grated cheddar
To serve:
Chopped chives
Chilli flakes
Grated parmesan
Directions
- Cook the Veggies
- Heat the olive oil in a large, deep frying pan or pot over medium-high heat. Add the diced onion, carrot, celery, and red pepper. Sauté for 5 minutes, stirring frequently, until softened.
- Add Garlic and Beef
- Stir in the minced garlic and cook for 1 minute.
- Add the minced beef and cook for 5–6 minutes, breaking it apart with a spatula until browned all over.
- Make the Sauce
- Stir in the tomato purée, oregano, thyme, Worcestershire sauce, beef stock, milk, chopped tomatoes, salt, and pepper. Bring everything to a boil.
- Cook the Pasta
- Add the pasta shells to the pan. Return to a boil, then reduce to a gentle simmer. Cover and cook for 17–22 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Finish with Cream and Cheese
- Remove the lid and stir in the double cream and grated cheddar. Mix until the cheese is fully melted and the sauce is creamy.
- Serve
- Spoon into bowls and top with chopped chives, a pinch of chilli flakes, and a sprinkle of parmesan.
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