One-Pot Penne Bolognese

8 Servings
  • 45 min
    Prep Time
  • 45 min
    Total Time

No need to chop onions, celery and carrots for this quick dinner! Cascadian Farm™ has you covered with convenient organic frozen mirepoix.


  • 2 tablespoons olive oil
  • 1 bag (10 oz) Cascadian Farm™ frozen organic mirepoix (onion, carrots and celery)
  • 1 teaspoon fine sea salt
  • 1 lb ground beef (at least 90% lean)
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 carton (32 oz) beef broth
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 12 oz uncooked penne pasta (3 3/4 cups)
  • 1 tablespoon balsamic vinegar, if desired
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1/4 cup thinly sliced fresh basil leaves


  1. Step 1

    In 5-qt Dutch oven, heat oil over medium-high heat until hot. Cook mirepoix and salt in oil 5 to 8 minutes, stirring frequently, until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
  2. Step 2

    Stir in tomatoes. Stir in broth, Italian seasoning and pepper flakes; heat to simmering. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 16 to 20 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened. Stir in balsamic vinegar. Top with Parmesan cheese and basil.

Tips & Tricks

  • Balsamic vinegar adds depth and acidity to this comforting one-pot pasta dinner.
  • Using 90% lean ground beef is a great trick for one-pots. Since the meat is leaner, there’s no need to drain after browning the beef.

Nutrition Information

1 1/3 Cups Calories 380  (Calories from Fat 100);  Total Fat 11g  (Saturated Fat 4g,  Trans Fat 0g); Cholesterol 40mg;  Sodium 1010mg;  Total Carbohydrate 47g  (Dietary Fiber 3g,  Sugars 7g);  Protein 22g
% Daily Value: Vitamin A  4%;  Vitamin C  0%;  Calcium 10%;  Iron  25%;
Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 1 1/2 Vegetable, 2 Medium-Fat Meat,
Carbohydrate Choice: 3