One-pan bolognaise. With only five ingredients and one pot needed, this one-pan bolognaise is an easy twist on the classic pasta dish.
To start, heat a large frying pan over high heat. Add your beef mince and cook, stirring using a wooden spoon to break up any lumps, for five minutes or until the mince has changed colour. Next add the bolognaise sauce, some water and the rigatoni and give it a good stir to combine. Bring to the boil then reduce the heat to medium-low.
Cover the pan with the lid. The pasta mixture will need to cook for 10 to 15 minutes. It's ready when the pasta is al dente and the sauce has thickened slightly. Remove the lid and stir in half the torn bocconcini.
To finish, sprinkle with the remaining bocconcini and some basil leaves for a pop of colour and fresh flavour. Season with pepper. Quick and easy, this hearty one-pan bolognaise will be a hit at the dinner table.