One-pot bucatini Bolognese takes the beloved Italian meat sauce and simplifies it dramatically by cooking everything together in a single pot, including the pasta. This recipe delivers all the deep, rich flavors of a traditional Bolognese that typically simmers for hours, but achieves it in under an hour with minimal cleanup. The bucatini pasta, those wonderful thick hollow strands that are like thick spaghetti with a hole running through the center, cooks directly in the flavorful sauce, absorbing all the meaty, tomatoey goodness while releasing starches that help thicken everything into a perfectly cohesive dish. The result is pasta that’s incredibly flavorful all the way through, not just coated with sauce. Whether you’re feeding a hungry family on a weeknight, cooking for company without wanting to spend all evening in the kitchen, or just craving hearty Italian comfort food, this one-pot wonder delivers maximum flavor with minimum effort and dishes.
Serving Quantity: Serves 6 people
Cooking Time: 50 minutes (including 10 minutes prep time and 40 minutes cooking time)
1. Ingredients
- One pound ground beef (80/20 blend)
- Half pound ground pork or Italian sausage, casings removed
- One pound bucatini pasta (or spaghetti if unavailable)
- One medium onion, finely diced
- One medium carrot, finely diced
- Two celery stalks, finely diced
- Four cloves garlic, minced
- Two tablespoons tomato paste
- One can crushed tomatoes (28 ounces)
- One cup whole milk or heavy cream
- One cup dry red wine (or beef broth)
- Three cups beef or chicken broth
- Two tablespoons olive oil
- Two teaspoons dried oregano
- One teaspoon dried basil
- Half teaspoon red pepper flakes (optional)
- One and one-half teaspoons salt
- Half teaspoon black pepper
- One-quarter cup fresh parsley, chopped
- One-quarter cup grated Parmesan cheese, plus more for serving
2. Prepare Your Ingredients
Before you start cooking, do all your chopping and measuring. Dice the onion, carrot, and celery into very small, uniform pieces about the size of peas. This classic combination is called soffritto in Italian cooking and forms the flavor base. Mince the garlic finely. Have all your liquids measured and your spices ready. This preparation makes the cooking process smooth and prevents anything from burning while you’re scrambling to chop vegetables. Breaking down the meat by removing sausage from casings if using is also important.
3. Brown the Meat
Heat a large Dutch oven or deep, wide pot with a heavy bottom over medium-high heat. Add the olive oil and let it heat until shimmering. Add the ground beef and ground pork or sausage, breaking it up with a wooden spoon or spatula. Cook for 8 to 10 minutes, stirring occasionally and breaking the meat into small crumbles, until it’s deeply browned with some crispy bits. Don’t stir too frequently or the meat won’t brown properly. You want good caramelization for maximum flavor. If there’s excessive fat, drain off all but about 2 tablespoons.
4. Cook the Soffritto
Add the diced onion, carrot, and celery to the pot with the browned meat. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. The vegetables will pick up all those delicious browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant. The mixture should smell incredible at this point, with all those aromatic vegetables and garlic mingling with the meat.
5. Add Tomato Paste
Push everything to the sides of the pot, creating a clear space in the center. Add the tomato paste to this cleared space. Let it cook undisturbed for about 1 minute, then stir it around for another minute. This process is called blooming or caramelizing the tomato paste, and it removes the raw, metallic taste while concentrating the tomato flavor. The paste should darken slightly and become very fragrant. Once it’s caramelized, stir it into the meat and vegetables.
6. Deglaze with Wine
Pour in the red wine, stirring to scrape up all the browned bits stuck to the bottom of the pot. These bits are called fond and they’re packed with flavor. Let the wine simmer vigorously for about 3 minutes until it reduces by about half and the harsh alcohol smell mellows into something rich and pleasant. The wine adds acidity and depth that balances the richness of the meat. If you’re not using wine, skip this step and just proceed to adding the broth.
7. Add Tomatoes and Seasonings
Pour in the crushed tomatoes, stirring to combine everything thoroughly. Add the dried oregano, dried basil, red pepper flakes if using, salt, and black pepper. Stir everything together until the seasonings are evenly distributed. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally. This allows the flavors to start melding together and the sauce to thicken slightly. The kitchen should smell absolutely amazing by now.
8. Add the Milk
Pour in the milk or heavy cream, stirring to incorporate it completely into the sauce. The milk might seem like an odd addition, but it’s traditional in Bolognese sauce from Bologna, Italy. It adds richness and creates a silky texture while also mellowing the acidity of the tomatoes. The sauce will turn a lighter, creamier color. Let it simmer gently for another 5 minutes, stirring occasionally. The sauce should be thick and rich at this point.
9. Add Broth and Pasta
Pour in the beef or chicken broth, stirring well. The mixture should look quite liquidy now, which is exactly what you want because the pasta will absorb a lot of liquid as it cooks. Break the bucatini pasta in half if it’s too long for your pot, then add it to the sauce. Use tongs or a spoon to push the pasta down into the liquid, making sure all the strands are submerged. It’s fine if they stick up a bit at first, they’ll soften and sink as they cook.
10. Cook the Pasta in the Sauce
Bring everything to a boil over medium-high heat, then reduce to a steady simmer. Cook for 12 to 15 minutes, stirring every 2 to 3 minutes to prevent the pasta from sticking together or to the bottom of the pot. The pasta will gradually soften and absorb the sauce. As it cooks, it releases starch that thickens the sauce naturally. If the mixture looks too dry before the pasta is tender, add more broth or water a quarter cup at a time. If it’s too soupy when the pasta is done, let it simmer uncovered for a few extra minutes.
11. Check for Doneness
After about 12 minutes, start testing the pasta. It should be al dente, meaning tender but with a slight chew, not mushy or hard. Taste a strand to check. Remember that it will continue cooking slightly from residual heat even after you turn off the stove. The sauce should be thick and cling to the pasta, not watery. If needed, continue cooking for another 2 to 3 minutes, adding liquid if it gets too thick.
12. Finish with Cheese and Herbs
Once the pasta is perfectly cooked, remove the pot from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. The cheese will melt into the sauce, adding even more richness and a wonderful savory depth. The parsley adds a fresh, bright note that cuts through all the richness. Toss everything together thoroughly so the cheese and herbs are distributed throughout. Taste and adjust seasoning with more salt and pepper if needed.
13. Let It Rest
Let the bucatini Bolognese sit for about 5 minutes before serving. This resting time allows the sauce to thicken further as the pasta continues to absorb liquid. It also makes it easier to serve without everything being too loose and saucy. The dish should be thick and almost risotto-like in consistency, with the pasta completely coated in rich meat sauce. During this time, you can set the table and prepare any sides.
14. Serve Family Style
Serve the bucatini Bolognese directly from the pot for a rustic, family-style presentation, or transfer it to a large serving bowl or platter. Use tongs to twirl portions onto individual plates or bowls. The pasta should come out in beautiful tangled nests coated with that rich, meaty sauce. Top each serving with extra grated Parmesan cheese and a sprinkle of fresh parsley. A drizzle of good quality olive oil on top adds extra richness and sheen.
15. Pairing Suggestions
This hearty, rich pasta dish pairs beautifully with simple sides that don’t compete with the bold flavors. A crisp green salad with a tangy vinaigrette provides freshness and cuts through the richness. Garlic bread or a crusty Italian loaf is perfect for soaking up any extra sauce. Roasted or sautéed vegetables like green beans, broccoli, or zucchini add color and nutrition. A medium to full-bodied red wine like Chianti, Sangiovese, or Barbera complements the meat and tomato flavors perfectly.
16. Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more sauce as it sits, becoming even more flavorful though slightly drier. To reheat, add a splash of broth, water, or cream to a pot or skillet and warm the pasta over medium heat, stirring gently until heated through. You can also microwave individual portions with a damp paper towel on top to prevent drying. The flavors actually improve after a day, making this perfect for meal prep.
17. Nutrition Information Per Serving
- Calories: 625
- Total fat: 24 grams
- Saturated fat: 9 grams
- Cholesterol: 85 milligrams
- Sodium: 980 milligrams
- Total carbohydrates: 64 grams
- Dietary fiber: 5 grams
- Sugars: 9 grams
- Protein: 34 grams
18. Helpful Tips for Perfect One-Pot Bucatini Bolognese
- Use a heavy-bottomed pot like a Dutch oven to prevent burning and ensure even heat distribution throughout cooking.
- Don’t skip browning the meat well as this caramelization creates deep flavor that can’t be achieved any other way.
- Dice the vegetables very small so they break down and become part of the sauce rather than chunky pieces.
- Stir the pasta frequently while it cooks to prevent sticking and ensure even cooking throughout.
- Add liquid gradually if needed rather than all at once so you can control the final consistency perfectly.
- Use good quality canned crushed tomatoes as they make a noticeable difference in the final flavor.
- Don’t skip the milk as it’s traditional and creates that signature silky Bolognese texture.
- Break the bucatini in half before adding if your pot isn’t wide enough to accommodate full-length strands.
- Let the finished dish rest for 5 minutes before serving for the best texture and easiest serving.
- Freeze individual portions in airtight containers for up to 3 months for quick future meals that taste homemade.
