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One-Pot Pasta mit Hackfleisch, Pesto & Spinat | Bake to the roots

One-Pot Pasta with Meat, Pesto & Spinach

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  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:13
  • Total Time: 00:25
  • Yield: 4 1x
  • Category: Pasta
  • Cuisine: Italy


A simple and easy-to-prepare pasta dish – perfect for a weeknight dinner: One-Pot Bombardoni (Pasta) with Meat, Pesto & Spinach.



some olive oil for frying
3.5 oz. (100g) bacon, finely diced
2 red onions, finely diced
34 garlic cloves, finely diced
14 oz. (400g) minced meat (beef/pork/or mixed)
1 tbsp. tomato paste
1 tsp. dried oregano
1 tsp. dried basil
some cayenne pepper (to your liking)
1/4 cup (60ml) dry red wine
33.8 fl. oz. (1l) chicken stock, warm
10.5 oz. (300g) heavy cream (for cooking)
17.6 oz. (500g) Bombardoni Rigati* (or similar pasta)
1.8 oz. (50g) tomato pesto
3.5 oz. (100g) baby spinach, washed & drained
salt, pepper

sliced/grated Parmesan cheese to serve


1. Cut the bacon into small cubes. Peel and finely dice the onions and garlic. Wash and drain the spinach. Set everything aside

2. Heat up a large pot (Dutch oven) with some olive oil. Add the diced bacon and cook to release some fat. Next, add the chopped onions and sauté until soft and glossy, then add the garlic and sauté briefly. Add the minced meat to the pot, mix with everything and cook until nicely browned.

3. When the meat got some color, add the tomato paste, oregano, basil, and some cayenne pepper and roast briefly to develop some flavors. Deglaze with the red wine. Allow the wine to cook and reduce almost completely, then add the chicken stock and heavy cream. Stir well and bring everything to a boil. Add the pasta and make sure it is covered with the sauce. Reduce the heat slightly, cover the pot and let the pasta simmer for about 11-13 minutes (check the cooking time on the pasta package). Stir from time to time so that the pasta does not stick to the bottom of the pot – this is especially important towards the end of the cooking time when the sauce has mostly boiled down.

4. As soon as the pasta is »al dente«, add the tomato pesto and spinach and mix to combine. The spinach should collapse quite quickly. Season with salt and pepper to taste, add to bowls and serve with some grated Parmesan cheese.


You can also add some grated cheese to the sauce (together with the pesto), if you like. You should never skimp on cheese, right? ;P