One-pot lamb bolognese


  • Prep Time10 mins
  • Total Time45 mins
  • Makes6 servings
One-pot lamb bolognese

Photo, Erik Putz.

Chatelaine Triple Tested

On busy nights one-pan wonders bring big flavours to the dinner table (with less mess!)


  • 1 tbsp olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 450 g ground lamb

  • 3 tbsp tomato paste

  • 1 tsp salt

  • 1/4 tsp hot-red-chili-flakes

  • 1 tbsp chopped fresh rosemary

  • 1 798-mL can no-salt-added diced tomatoes

  • 2 cups no-salt-added beef or chicken broth

  • 250 g gemelli or other small pasta, (3 1/2 cups)


  • HEAT oil in a large pot over medium. Add onion and garlic and cook until softened, 3 min. Increase heat to high and add lamb. Cook, breaking up with a wooden spoon, until browned, 5 to 7 min.

  • STIR in tomato paste, salt, pepper flakes and rosemary and cook 2 min. Stir in tomatoes and broth, then bring to a boil. Reduce heat to medium-low and simmer 15 min.

  • ADD pasta and return to a boil. Simmer, uncovered, stirring occasionally, until pasta is al dente, about 10 min.

Chatelaine Quickies: One pot pasta

Nutrition (per serving)

Calories 383, Protein 21g, Carbohydrates 42g, Fat 14g, Fibre 3g, Sodium 486mg.
Excellent source of vitamin B12.

Kitchen Tip: Any small pasta will work in this sauce, but cooking times will vary. Simmered in the sauce, pasta may take slightly longer than the time given in package directions.