Description
A comforting and hearty One-Pot Spaghetti Bolognese that combines Italian sausage, rich tomato sauce, and tender spaghetti cooked together in a Dutch oven. This easy-to-make recipe delivers delicious flavors with minimal cleanup, perfect for a family dinner.
Ingredients
Scale
Meat and Sauce
- 1 lb Italian sausage, casings removed
- 3 Tbsp tomato paste
- 3 garlic cloves, crushed
- 1 Tbsp dried minced onion flakes
- 1 Tbsp dried basil
- 1 Tbsp sugar
- 1 (28-oz) can crushed tomatoes
- 4 cups chicken broth
- ½ cup heavy cream
- ¼ tsp red pepper flakes
Pasta
- 12 oz thin spaghetti, uncooked
Instructions
- Cook the Sausage: In a Dutch oven over medium heat, cook the Italian sausage, breaking it into crumbles with a spoon, until it is no longer pink and cooked through. Drain excess fat to avoid greasiness in the sauce.
- Add Aromatics and Seasonings: Stir in the tomato paste, crushed garlic, dried minced onion flakes, dried basil, and sugar. Cook this mixture for 1 to 2 minutes, allowing the flavors to meld and the tomato paste to slightly caramelize, intensifying the sauce’s depth.
- Add Remaining Ingredients and Pasta: Pour in the crushed tomatoes, chicken broth, heavy cream, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low. Add the uncooked thin spaghetti, submerging it fully.
- Simmer Until Pasta is Cooked: Let the entire pot simmer gently for 15 to 20 minutes, stirring occasionally to prevent the spaghetti from sticking together or to the bottom of the pot. The pasta will cook directly in the flavorful sauce, absorbing all the tastes.
- Serve: Once the spaghetti is tender and the sauce has thickened to your liking, remove from heat. Serve hot, optionally topped with grated Parmesan cheese and fresh basil.
Notes
- For a spicier kick, increase the red pepper flakes slightly.
- If the sauce thickens too much before the pasta is cooked, add a splash of extra chicken broth or water.
- Using thin spaghetti ensures it cooks evenly in the liquid within the allotted time.
- Leftovers keep well and taste even better the next day after flavors meld further.
- Can substitute Italian sausage with ground beef or turkey for a different protein option.
