One Pot Spaghetti Bolognese

You know those days when you're craving a bowl of warm, comforting spaghetti but don't want to stand for hours in the kitchen stirring the sauce and boiling the pasta? Well, this is the perfect recipe for those type of days! It does not get easier than this. The pasta is cooked in the sauce so it saves you time AND makes clean up easier as there are less dirty pots to wash. Another reason I love one pot pastas is because the pasta actually soaks up the flavours of the sauce as it cooks, taking the dish to another level of deliciousness. What's more? This particular recipe requires minimal ingredients that you probably already have in your pantry, making it your go to busy week night dinner! So next time you're feeling lazy, why order in when you can have comfort food ready in less than 30 minutes?

(Recipe adapted from: https://www.delish.com/cooking/recipe-ideas/recipes/a53058/one-pot-spaghetti-recipe/)

INGREDIENTS:

1 lb lean ground beef

1/4 cup diced onion

4 cloves minced garlic

2 x 400g cans diced tomatoes

2 1/2 cups water

1/4 cup basil leaves, roughly torn

8 ounces whole wheat spaghetti (I had some tagliatelle so decided to use that)

2 tsp crushed chilli flakes

Salt and pepper, to taste

Parmesan cheese, to serve

METHOD:

1) Heat a large pot over medium high heat. Once hot, add the beef, onion, and garlic and cook until beef is cooked through and onion has softened.

2) Add the diced tomatoes and 2 cups of water and bring to a boil. Season with salt and pepper. Once it has reached a boil, reduce heat to a simmer and add the basil leaves, chilli flakes and spaghetti.

3) Cook for 15-20 minutes, stirring frequently until most of the liquid has evaporated and spaghetti is cooked. If the liquid has evaporated before the spaghetti is cooked or the sauce looks a bit dry, gradually add the reserved 1/2 cup water until desired consistency is reached (do this slowly as you may not need all the water).

4) Serve immediately with some freshly grated parmesan cheese and a some more fresh basil leaves, if desired.

Comments

How It All Began

It all started 5 years ago when I was 9. I still vividly remember the first treat I ever baked. It was a classic, rich, decadent chocolate fudge cupcake, from scratch. The minute I saw the spoon swirl in that smooth, dark batter I knew I had found my passion. I started off my baking journey by making a variety of cupcakes. I loved experimenting with the different flavours and get creative with the decoration. But small cupcakes started getting boring and weren't as satisfying as big cakes. I got bigger and bolder and started creating a line of delicious, indulgent cakes including cheesecakes, chocolate ganache, different flavours and various birthday cakes. All the positive feedback I was receiving really gave me more confidence to experiment an assortment of desserts that I would see michelin star chefs make on many TV shows, my favourite being MasterChef Australia. Before I knew it I found myself whipping up a collectio...

Strawberry Coconut Banana Bread

Here's another healthy banana bread recipe for you all to try! This is such a unique twist on classic banana bread. I came across this recipe on Ambitious Kitchen's website and at first, was quite skeptical about it because, although I love both strawberries and coconut, I was curious to see how those two flavours work together and, more importantly, how they work in a banana bread. I made a few adjustments to the recipe according to the ingredients I had at hand and to make it healthier and the rest was a moist, fluffy, delicious slice of heaven with the perfect amount of sweetness, hint of banana flavour, chunks of juicy strawberries, and flakes of coconut speckled throughout. One of the most genius creations EVER! This banana bread is so flavourful on its own that it doesn't even need a topping, as the strawberries, once baked, are like little pockets of jam in the bread. However, if you'd like to make this a more wholesome breakfast or more filling snack, sprea...

Banana Nut Muffins

After trying out many recipes for banana breads, this is the one I've stuck to! Seriously, you will not go back to any other recipe ones you try these. They are fluffy, moist, super flavourful and the chopped nuts and oats add a nice little crunch factor. And the best part: they're free of refined flour and sugar, so i wouldn't judge you for having more than one at a time! One of my top tips for getting the best banana bread is using super ripe bananas. They should preferably be super spotty, a little brown and slightly mushy. This will ensure that the banana flavour shines through. You will barely achieve any banana flavour if you use yellow ones. Roasting them is optional but it really amps up that banana flavour and increases the moistness. I would also like to talk about the brown butter. This is the real game changer. It adds this beautiful, nutty undertone which compliments both the banana and walnut. Of course, the walnuts are optional (but then they would just...

Neha the Foodie

Search This Blog