Quick Bolognese Pasta

Quick Bolognese pasta that does not compromise on flavour, utterly satisfying!

Hello!

How has your week been? If you are looking for mid-week dinner inspiration, my quick Bolognese recipe may be just the thing for you.

Like most people, I love Bolognese. I can eat it during warm or cold weather. It’s one of those meals that you constantly crave for. However, sometimes I want Bolognese but I don’t want to stand peeling carrots and simmering the sauce for 2 hours. I want it done in less than 30 minutes. If you can identify with me then let me share my go-to quick Bolognese sauce recipe with you.

It’s amazingly simple and most importantly does not skimp on flavour. The result is a stomach warming, utterly satisfying pasta dish.

I use lean beef mince here, but in the past, I have also used lean turkey mince in this recipe and it works a treat too. You have to season the meat, I find that makes a huge difference so don’t skip that step. You can make some extra sauce if you like, so handy for when you need it to feed a family fast. This sauce also goes well ladled on top of a piping hot and fluffy jacket potato.

Now excuse me while I go and fee myself a huge portion of this. Enjoy the recipe!

Recipe for Quick Bolognese Pasta

Prep Time: 10 minutes / Cooking Time: 20 minutes / Serves 4

Ingredients

500gm Extra Lean Beef Mince

400gm Pasta

500gm Passata

1 Onion (finely diced)

250gm Chestnut Mushrooms (finely sliced)

1 Tbsp Oil

1 Tbsp Worcestershire Sauce

1 Tbsp Basil

½ Tbsp Oregano

1 tsp Salt

1 tsp Black Pepper

1 tsp Chilli Flakes (optional)

Seasoning for the lean beef mince

1 Tbsp Paprika

1 tsp Salt

1 tsp Black Pepper

1 tsp Garlic Powder

1 tsp Oregano

1 tsp Thyme

Method

1. Place the lean beef mince in a bowl. Add in the seasoning and mix thoroughly.

2. Heat the oil in a deep pot. Once hot, sauté the diced onion for 2 minutes on high heat until it has softened and is fragrant.

3. Now, add in the lean beef mince and brown evenly, breaking up any lumps as you go along. Brown the beef for 5 minutes until it is slightly caramelised. Next, add in the sliced chestnut mushrooms. Stir for 5 minutes until the mushrooms have softened.

4. Slowly pour in the passata and stir through evenly. Add the Worcestershire sauce, basil, oregano, salt, pepper and chilli flakes (if adding). Lower the heat slightly and simmer for 8-10 minutes.

5. While the sauce is simmering, cook the pasta according to the package instructions.

6. Once the pasta is cooked, drain and add into the sauce, stirring until the pasta is evenly coated with the sauce. Dish out and serve immediately.

Recipe Notes:

*If you are not using all the sauce, remove some from the pot before adding in the pasta. Once completely cooled, the sauce can be stored in the fridge or freezer for another meal.

If you just can’t get enough of pasta, check my other recipes out:

15 minute Anchovy Pasta	Pasta Aglio Olio e Funghi for Meatless Monday