Easy Pasta Bolognese Recipe (5-Ingredient)
Make homemade Pasta Bolognese with just five ingredients in 25 minutes. Tender penne pasta and a rich, meaty tomato sauce make an easy one-pot family dinner.
Servings 4 people
Calories619.3 kcal
Cost $ 1.50 per person
Equipment
- stovetop
- pressure cooker
Ingredients
- 1 pound ground beef – 15–20% fat
- 6 garlic cloves – minced
- ½ cup white wine or red wine – You can use chicken broth or beef broth instead if you prefer to skip the wine
- 28 oz tomato sauce
- 1 ½ cups water
- 12 oz penne pasta or other pasta
Optional Toppings and Additions
- ½ – 1 teaspoon salt – to taste (if using wine)
- frozen peas
- grated Parmesan cheese
- fresh basil leaves
Instructions
Stovetop Method
- Brown the beef: Heat a large nonstick pot over medium-high heat. Add the ground beef and cook for 5–6 minutes until browned. Break the meat into small pieces with a wooden spoon.
- Cook the garlic: Reduce the heat to medium. Add the garlic and cook for 1–2 minutes, stirring occasionally.
- Add the wine or broth: Pour in the wine or broth and scrape the bottom of the pot to loosen any browned bits. Cook for about 2 minutes until the liquid reduces.
- Cook the pasta: Add the tomato sauce, 1 ½ cups of water, and uncooked penne. Add ½–1 teaspoon of salt if using wine. Stir well, cover, and cook for 10–12 minutes until the pasta is al dente. Stir occasionally.
- Finish and serve: Add frozen peas during the last 4–5 minutes of cooking, if desired. Garnish with grated Parmesan cheese and fresh basil before serving.
Instant Pot or Pressure Cooker Method
- Brown the beef: Select the Sauté function. Add the ground beef and cook for 5–6 minutes until browned. Stir constantly with a wooden spoon to break the meat into small pieces and prevent sticking. Add a little oil if needed.
- Cook the garlic: Add the garlic and cook for 1–2 minutes, stirring constantly.
- Add the wine or broth: Pour in the wine or broth and scrape the bottom of the pot to loosen any browned bits. Cook for about 2 minutes until the liquid reduces.
- Pressure cook the pasta: Add 1½ cups of water to the pot and scrape the bottom to ensure nothing is stuck. Add the uncooked penne and spread it evenly. Pour the tomato sauce over the pasta without stirring. Add ½–1 teaspoon of salt if using wine. Cancel the Sauté function, secure the lid, set the valve to sealing, and cook on High Pressure for 5 minutes.
- Release and serve: Perform a quick pressure release. Once the pressure has fully released, open the lid and check the pasta for doneness. Stir in cooked peas, if desired. Garnish with grated Parmesan cheese and fresh basil.
Recipe Notes
Storage and Reheating
The 25-minute total applies to the stovetop method. The Instant Pot method takes additional time to build and release pressure. Make Ahead: Prepare the Bolognese sauce separately and refrigerate it for up to 3 days. Cook the pasta fresh when ready to serve for the best texture. Refrigerator: Store leftover Bolognese pasta in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking, and divide large portions into shallow containers for faster cooling. Freezer: Freeze the meat sauce separately for up to 3 months for best quality. You can also freeze the finished pasta Bolognese for up to 1 month, although the pasta may become softer after thawing. Store in airtight, freezer-safe containers or bags and label with the date. Thawing: Thaw frozen sauce or pasta overnight in the refrigerator. Larger portions may need additional time. Reheating: Warm leftovers on the stovetop over medium-low heat or in the microwave until they reach 165°F or 74°C. Add a splash of water, broth, or tomato sauce if the pasta has absorbed too much liquid. Stir occasionally for even heating.Nutrition
Calories: 619.3kcal | Carbohydrates: 75.6g | Protein: 34.8g | Fat: 18.9g | Saturated Fat: 7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.7g | Trans Fat: 1.1g | Cholesterol: 77.1mg | Sodium: 1023.7mg | Potassium: 1143.3mg | Fiber: 5.8g | Sugar: 9.4g | Vitamin A: 859.7IU | Vitamin C: 15.4mg | Calcium: 72.6mg | Iron: 5.6mg
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