Spaghetti bolognese goes from a weekend kitchen project to weeknight go-to dinner thanks to a few key shortcuts that help get dinner on the table in less than an hour. Italian sausage and ground beef cook together in a simple short-cut sauce brightened with a pop of sun-dried tomatoes and fresh herbs. It’s hearty and comforting with minimal clean-up.
You will need a large pan for this recipe. The I used is about 11.5″ and 2.5″ deep which is plenty big enough to hold the uncooked spaghetti and all of the sauce. If you’re worried about the size of your pan, consider just breaking the spaghetti in half. No shame, I say, so if your pan is not quite big enough don’t overthink it and just adjust and call it “broken spaghetti bolognese.”
Nutrition estimates do not include the grated Parmesan cheese.
Keywords: one pan spaghetti bolognese, one pan spaghetti with meat sauce