Get ready for the easiest spag bol ever! This is a one-pot version of the beloved classic pasta. And yes, even the spaghetti is cooked in the same pot! Quick and easy dinner with plenty of leftovers for the next day AND easy clean up? Yes please!
Prep Time 5 mins
Cooking Time 25 mins
- Finely chop onion, celery, carrot and garlic.
- Heat up oil in a large pot over medium-high heat. Add chopped onion, celery, carrot and garlic. Sauté until fragrant and lightly browned, about 5-6 minutes.
- Add beef mince, breaking it apart with your spatula, for 2-3 minutes or until browned.
- Pour in wine to deglaze the pot. Keep stirring and cooking for 2-3 minutes until the liquid has mostly evaporated.
- Add tomato pasta, beef stock, tomato paste, Italian herbs and chilli flakes. Stir to combine and bring to a boil, then immediately add spaghetti. Stir to ensure all the spaghetti is submerged.
- Reduce heat to medium-low and let mixture simmer for 12 minutes, stirring frequently. If the sauce becomes too thick before the spaghetti is done, add a splash of water and reduce the heat.
- Remove from heat. Give everything a final stir and serve immediately. Top with grated parmesan if you like. Enjoy!
- For this recipe, it’s important to use a pot that is wide enough to fit the spaghetti lengthwise without having to break it apart.
- If you can’t take alcohol, substitute red wine with water or stock.
- Use wholewheat pasta instead of normal pasta to boost your daily dietary fiber intake. You might need to add an extra splash of water and increase cooking time by 1-2 minutes.
- Feel free to omit parmesan or substitute with a dairy-free cheese to suit your dietary needs.
- Leftovers will keep in an airtight container in the fridge for 3-4 days.