One pan pasta bolognese
A hearty one-pot pasta with beef, lentils and tomato sauce, simmered until rich and thick, then finished with melted cheese for a comforting family meal.
Updated : 12 January, 2026
Easy
About 20 min.
Ingredients
1
Onion
250 grams
Beef mince
400 grams
Cooked dried lentils
400 grams
Canned tomatoes
250 grams
Pasta
1
Broth cube
3 tablespoon
Ketchup
0.5 teaspoon
Italian herbs
75 grams
Cheddar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Add the chopped onion and mince to a wide-based saucepan, deep frying pan or sauté pan. Cook over a medium–high heat for 5 minutes, stirring and breaking up the meat as it browns. There’s no need to add oil unless the mince is very lean.
Step 2
Stir in the lentils, tomatoes and 700ml (1¼ pint) of water.
Step 3
Add the pasta, crumble in the stock cube, and mix in the tomato ketchup and mixed herbs. Season generously with freshly ground black pepper.
Step 4
Cover the pan with a lid and bring to the boil. Reduce the heat and let it simmer for 18-20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. Stir more frequently towards the end to prevent the pasta from sticking. If the sauce needs to reduce further, remove the lid and allow it to simmer uncovered for the final part of the cooking. Taste and adjust with salt and pepper.
Step 5
Serve straight from the pan with cheese sprinkled on top, or transfer to an ovenproof dish, scatter over half of the cheese and place under a hot grill for 3-5 minutes until melted. Serve with the remaining cheese on the side or save it for another time.
Author note
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