Vegetarian One-Pot Bolognese

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

Slow-simmered tomato sauce anchors this comforting one-pot pasta, built on a classic base of sweet onion, carrot, and celery cooked down until silky, plus a rich tomato paste that's darkened right in the pot for deep flavor. A splash of white wine deglazes everything, then crushed tomatoes and a warm hit of nutmeg turn into a thick, glossy sauce the pasta actually cooks in, soaking up every bit of that flavor as it goes. A finishing swirl of milk rounds out the sauce so it clings beautifully to rigatoni or pappardelle, and a shower of Parmesan on top brings it all home. It's satisfying, weeknight-friendly comfort food with minimal cleanup, and it fits neatly into a vegetarian kitchen without sacrificing that hearty, slow-cooked feel. One pot, one dinner, zero fuss.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
¾ lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 tbsp tomato paste
½ cup dry white wine
1 can (28 oz) crushed tomatoes
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup water
12 oz rigatoni or pappardelle
½ cup whole milk
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
¼ tsp freshly grated nutmeg

For serving

freshly grated parmesan, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it doesn't brown.

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