One Pot Spaghetti Bolognese for One in 30 Minutes

Make a hearty, single-serving spaghetti bolognese in just half an hour—using only one pot! In this video, I’ll show you how to maximise flavour by browning the minced beef and grating carrots, celery, and onions directly into the pan. To give the sauce a rich, savoury kick, I’ll add anchovy paste, tomato purée, and even a dash of soy sauce. Then, I’ll cook the pasta straight in the sauce so the starch thickens it naturally—no need for extra butter or roux. With minimal washing-up and plenty of umami, this quick and fuss-free meal is perfect for a late-night craving or a busy weekday dinner. Give it a go and enjoy a comforting plate of bolognese in record time! 🍝 Ingredients (Serves 1) • Beef mince — 150–200 g • Spaghetti — 70 g (main) or 50 g (lighter) • Carrot — 1 small (or ½ large), grated • Celery — 1 stalk, grated • Onion — ½, grated or finely chopped • Garlic — 1 clove, grated/minced (optional) • Tomato purée — 1–2 tbsp • Anchovy purée — 1–2 tsp (or “generous”, to taste) • Light soy sauce — ½–1 tsp (optional) • Water (or stock) — ~400–600 ml, as needed • Neutral oil — 1–2 tbsp • Salt + black pepper • Parsley — a small handful, chopped (optional) • Optional finish: Parmigiano ⸻ Method 1. Brown mince: Heat a pot on high, add oil, then mince. Break it up and brown hard until you get dark fond on the bottom. 2. Add veg: Stir in grated carrot, celery and onion. Salt + pepper, and scrape the fond as the veg release moisture. Cook until the steam calms down and it smells savoury-sweet. 3. Aromatics + boosters: Add garlic (last, if using). Add parsley (optional). Stir in anchovy purée, tomato purée, and (optional) a small dash of light soy. Cook 30–60 seconds. 4. Deglaze: Add a splash of water and scrape the pot clean. Repeat once or twice if needed. 5. Build the one-pot sauce: Add enough water to comfortably cook the pasta (start with ~500 ml). Bring to a boil. 6. Cook pasta in the sauce: Add spaghetti, stir to separate. Keep it mostly submerged for the first ~7 minutes, topping up with boiling water as needed. Stir well after the first 5 minutes to prevent sticking. 7. Reduce: When pasta is just shy of done, increase heat and reduce until the sauce clings and coats the pasta. 8. Finish: Off heat, add black pepper, parsley and Parmigiano if you have it. Eat straight from the pot. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #dinnerforone #onepotmeal