One-Pot Creamy Bolognese Pasta

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.

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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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve
   Spoon into bowls and top with chopped chives, a pinch of chilli flakes, and a sprinkle of parmesan.

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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.

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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.

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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.

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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.

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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