One-Pot Spaghetti Bolognese

Serves 4 to 6
 
This is our lightning-fast version of a dish that typically takes all day to make. But the best part is that the whole dish—including the pasta— cooks in one pot! It’s important to season the sauce with salt as you go or it will taste flat. Do so judiciously if sodium intake is a concern.
 
1 tablespoon olive oil
1 onion, chopped fine
1 carrot, chopped fine
Salt
3 garlic cloves, minced
3/4 pound meatloaf mix
3 cups low-sodium chicken broth
2 cups 360 Marinara Sauce or your favorite jarred sauce
2 tablespoons tomato paste
12 ounces (3/4 pound) dried linguini or spaghetti
Freshly ground black pepper
Freshly grated Parmesan cheese
 
Heat the oil in the 3.5 Quart Sauté Pan over medium heat. Add the onions, carrots, and garlic, and season with salt. Cook for about 4 minutes, stirring often, until the vegetables begin to soften.
 
Add the ground meat and cook, breaking it up with a spoon as it browns, until the meat is just cooked, but still very pink. (The meat will continue to cook in the sauce.)
 
Stir in the broth, marinara sauce, and tomato paste, and season with salt and pepper.  Add the pasta and gently work it gently in to the liquid until its submerged.
 
Cover the pot and cook until steam just begins to escape from under the lid, about 5 minutes.
 
Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for about 20 minutes until the pasta is tender but still al dente. (The sauce will still be very soupy.)
(Give the lid a spin after about 10 minutes to ensure the pasta is simmering and the water seal is engaged. If it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the water seal. Then reduce the heat to medium-low and continue cooking as directed.)
 
Remove the pan from the heat and let stand for about 10 minutes until the sauce is thickened. Season with salt and pepper if needed. Serve with freshly grated parmesan cheese.
 
360 Cooking Tip
Meatloaf mix (a combination of ground beef, veal, and pork) is a shortcut to the lush flavor and texture that traditional Bolognese sauce is famous for but, if its not you’re your thing, plain ground beef works, too.  Use 90% lean (or higher) ground beef to shave off some of the fat.