One Pot Bison Bolognese with Mushrooms and Tagliatelle
Cooking the pasta right in the sauce makes this bison bolognese with tagliatelle extra quick and easy—perfect for busy weeknights or camping!
or read on for step-by-step instructions with photos
A One-Pot Pasta Dinner Perfect for Camping
This easy bison bolognese was born from a camping trip in South Dakota, where bison roam wild and local cuts are easy to find. With a couple of leftover bison burgers and a craving for something cozy, I threw together a simple one-pot pasta right over the fire. The ground bison added a rich, earthy depth to the sauce that took it beyond your typical beef bolognese.
Whether you're looking for a hearty camping pasta or a quick weeknight dinner, this one delivers. Can’t find bison? No problem—ground beef is a classic substitute and works just as well. The real magic of this recipe is its simplicity: minimal ingredients, deep flavor, and just one pot for easy cooking and cleanup.
Why You’ll Love This One-Pot Bison Bolognese
Earthy depth: Ground bison and cremini mushrooms give the bolognese sauce a rich boost of umami.
One-pot simplicity: No need to boil pasta separately—tagliatelle cooks right in the sauce for easy cleanup with fewer dishes.
Versatile: Easily adaptable with ground beef or different pasta shapes. The one-pot method stays the same.
What You'll Find in This Recipe
Top Tips: How to build deep flavor and choose the right cookware, especially for campfire cooking.
Serving Suggestions: Easy sides that round out your pasta dinner.
Substitutions: Flexible swaps for bison, mushrooms, pasta, and more.
Storage: Fridge life, how to reheat it, and tips for camping coolers.
FAQs: Answers to common questions like the best pasta shapes for one-pot recipes and how to thicken the sauce.
But first, I’ll walk you through this camping-friendly bolognese pasta recipe step by step—whether you’re enjoying it around the table or under the stars.
Let’s get cooking!
What You’ll Need
Ingredients for One-Pot Bison Bolognese Pasta
12 ounces (340 g) ground bison
1 small white onion, chopped
3 cloves garlic, minced
10 cremini mushrooms, quartered or sliced
1 (8.8-ounce or 250g) package of De Cecco egg tagliatelle pasta
1 heaping tablespoon tomato paste
1 (28-ounce or 828 ml) can diced tomatoes
water, enough to cover pasta (about 2 cups)
extra virgin olive oil, enough to cover the base of the pot
salt & pepper, to taste
Equipment
Medium-sized pot
Knife and cutting board
Spoon for stirring
Makes: 3 to 4 portions (about 2 quarts/liters)
Prep: 5 min Cook: 25 min
How to Make One-Pot Bison Bolognese Pasta
Step 1
Cook onion and garlic for bolognese base.
Begin by heating enough extra virgin olive oil to cover the base of a medium pot over medium heat. Add the chopped white onion and minced garlic.
Cook gently, stirring occasionally, until softened and fragrant but not browned, about 10 minutes.
💡Pro Tip: Gently sautéing the onion and garlic allows their flavors to infuse the oil, creating a rich foundation for bison bolognese sauce. The onions should become translucent and easily mash against the pot.
Step 2
Cook the mushrooms and brown the ground bison.
Add the cremini mushrooms to the pot and cook, stirring occasionally, until softened and they release their moisture.
Then, add the ground bison to the pot and cook over high heat, breaking it apart and stirring frequently until it's fully browned.
Step 3
Add tomatoes to make the bolognese sauce.
Season the browned bison and mushrooms liberally with salt and pepper. Add the tomato paste to the pot and cook over high heat, stirring frequently, for 1-2 minutes to caramelize.
Stir in the diced tomatoes, bring to a boil, then reduce heat and simmer for at least 10 minutes to let the flavors come together.
Step 4
Cook the pasta directly in the bolognese sauce.
Add the tagliatelle pasta to the simmering bison bolognese sauce. Pour in enough water to completely submerge the pasta, about 2 cups. Bring the mixture back to a boil, then reduce heat, cover the pot with a lid to trap steam, and cook, stirring occasionally to prevent sticking, until the pasta is al dente, following the package instructions (about 5 minutes for this tagliatelle).
Step 5
Serve the bison bolognese pasta.
Remove the pot from the heat. Taste the pasta and sauce, and adjust the seasoning with additional salt and pepper if needed. Serve the one-pot bison bolognese immediately.
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My Tips for the Best One-Pot Pasta
Take your time with the aromatics: Don’t rush cooking the onions and garlic. Letting them slowly soften builds a deeper, more aromatic base—key to a flavorful bolognese sauce.
Watch your liquid level: As the pasta cooks, keep an eye on the sauce. If it looks too dry or starts to stick to the bottom, add a splash of water. If it’s too loose at the end, simmer uncovered for a few minutes to let it reduce.
Let it rest before serving (just a minute!): Taking the pot off the heat and letting it sit uncovered for a minute or two helps the sauce settle and cling to the pasta a little better. Especially helpful if it’s looking a bit loose when the cooking’s done.
Optional cheese finish: This recipe is dairy-free as written, but if you’re not avoiding dairy, a little grated Parmesan on top adds a salty, umami depth.
Choose the right pot: Use a heavy-bottomed stainless steel pot with a lid for even cooking—whether you’re on a stovetop or over a campfire. I use one like this stainless steel pot from Amazon that comes in different sizes and can handle high heat (up to 500°F).
For more of my go-to gear, check out my article on the best camping cooking equipment!
Serving Suggestions
Salads: Something fresh and crisp balances out the richness of the bolognese. Try this chopped cucumber and tomato salad, make-ahead kale and chickpea salad, or a classic Caesar with creamy caper dressing.
Garlic bread: Oven-baked garlic toast is always a crowd-pleaser. If you're cooking outdoors, go for my cheese-stuffed grilled garlic bread—with golden-brown grill marks and a gooey center, it's the ultimate side.
Vegetables: Round out your pasta dinner with a simple veggie dish like bacon fat roasted Brussels sprouts, make-ahead marinated green beans (great warm or cold), or these Mediterranean roasted and marinated vegetables.
Wine: An earthy red like Pinot Noir pairs perfectly with the mushrooms and bison in the bolognese sauce.
Substitutions
Meat: I used bison, but ground beef works just as well. To make it vegetarian, skip the meat and add extra mushrooms, zucchini, or eggplant for that hearty texture.
Pasta: I went with De Cecco’s egg tagliatelle for its quick 5-minute cook time, the way the sauce clings to it, and I simply like this reputable brand (not a sponsored mention). You can substitute it with:
Fettuccine, spaghetti, or pappardelle
Shorter shapes like macaroni, penne, or rigatoni
Fresh pasta (it absorbs less liquid, so reduce the water slightly and shorten the cooking time)
Avoid anything that takes longer to cook, like bucatini—it requires a lot of water to fully soften and can cause the sauce to over-reduce or burn.
Aromatics: Onions and garlic build the classic base, but feel free to riff with extras like fennel seed, chili flakes, dried oregano, or fresh herbs like thyme, rosemary, or basil.
Storage
Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
Cooler (for camping): Pack the cooled pasta bolognese in a tightly sealed container and store it in a well-iced cooler. It’ll stay safe for up to 2 days.
To Reheat: The sauce will thicken slightly as it chills, so add a splash of water when reheating to loosen it up. Warm gently in a pot or in the microwave, stirring occasionally.
Freezer: You can freeze just the sauce (without the pasta) for up to 3 months. Let it cool fully before transferring to a freezer-safe container. I don’t recommend freezing the pasta once it’s mixed in, as it can get mushy when thawed.
FAQs
What pasta is best for bolognese sauce?
The best pasta for bolognese is a longer, wider type, such as tagliatelle, fettuccine, or pappardelle—the sauce clings better to them and soaks up all that flavor.
Which meat is best for bolognese?
Traditionally, the best meat for bolognese is a mix of beef, pork, and veal. In this recipe, we use bison for a leaner, slightly earthier twist—less fat, but still plenty of flavor.
What is the best ratio of sauce to pasta for one-pot pasta recipes?
The best ratio for one-pot pastas is just enough liquid to submerge the pasta—usually about 4 cups of sauce and 2 cups of water for 8–9 ounces of dry pasta. You can always add more water as needed, but starting low helps avoid a watery sauce.
Should I cover the pot while cooking a one-pot pasta?
Yes—covering a one-pot pasta during cooking traps steam so it cooks evenly and the sauce reduces gradually. Just be sure to stir occasionally to prevent the pasta from sticking, and uncover for the last minute or two if you want a thicker sauce.
Which pasta shapes are best for one-pot pasta dishes?
Stick with pasta that cooks in 5–10 minutes. Egg tagliatelle, fettuccine, penne, rigatoni, or fresh pasta all work well. Avoid long-cooking shapes like bucatini—they need more water and time, which can cause your sauce to over-reduce or burn.
Can I make this ahead and reheat it while camping?
Yes, you can make the bolognese sauce ahead of time, let it cool completely, and freeze it before your trip. Pack it in your cooler and use it as an ice pack for the first day or two—it’ll be thawed and ready by day 2 or 3. Then reheat it in a pot, bring it to a boil, and add your pasta and water. Cook as directed in step 4 for a fresh homemade pasta dinner with minimal effort.
That’s it, enjoy!
Cooking the pasta right in the sauce makes all the difference. It thickens naturally, helping it cling to every noodle. The pasta soaks up the flavor as it cooks, making this not just easier, but even more delicious.
It’s a smart, camp-friendly method that works anywhere. Whether you're simmering this over a campfire or your kitchen stove, it delivers a hearty, cozy meal with minimal effort. Most people don’t realize you can cook pasta right in the sauce—a great trick for minimal kitchen setups.
Love one-pot pasta dinners? I've got more. Check out my creamy pesto chicken fettuccine and spicy bacon rigatoni amatriciana—same one-pot method, same easy cleanup, big flavor every time.
Summary
Easy One-Pot Pasta Recipe with Bison, Mushrooms & Tagliatelle
Earthy, hearty, and fast—this one-pot bison bolognese simmers pasta right in the sauce for a rich, cozy meal with minimal cleanup.
Makes: 3 to 4 portions (about 2 quarts/liters)
Prep: 5 min Cook: 25 min
Dietary Notes: Dairy-free
Ingredients
12 ounces (340 g) ground bison
1 small white onion, chopped
3 cloves garlic, minced
10 cremini mushrooms, quartered or sliced
1 (8.8-ounce or 250g) package of De Cecco egg tagliatelle pasta
1 heaping tablespoon tomato paste
1 (28-ounce or 828 ml) can diced tomatoes
water, enough to cover pasta (about 2 cups)
extra virgin olive oil, enough to cover the base of the pot
salt & pepper, to taste
Instructions
Sauté onion and garlic. Heat olive oil in a pot over medium heat. Add chopped onion and garlic. Cook gently, stirring, until soft and fragrant—about 10 minutes.
Add mushrooms and bison. Stir in mushrooms and cook until soft. Add ground bison and brown fully, breaking it up as it cooks.
Build the sauce. Season with salt and pepper. Stir in tomato paste and cook for 1–2 minutes until caramelized. Add diced tomatoes, bring to a boil, then simmer for 10 minutes.
Cook pasta in the sauce. Add tagliatelle and enough water to cover (about 2 cups). Bring to a boil, then reduce heat and cover. Cook according to package directions, stirring occasionally, until pasta is al dente.
Taste and serve. Remove from heat. Taste and adjust seasoning if needed. Serve hot and enjoy!
Top Tips
Sauté aromatics slowly: Take your time and let the onion and garlic cook gently until soft and fragrant—this builds the flavorful base of your bolognese.
Adjust liquid as needed: If the sauce gets too thick while the pasta cooks, add a splash of water. Too loose? Simmer uncovered to reduce.
Rest before serving: Let the pot sit for a minute off the heat so the sauce can thicken and cling to the pasta better.
Further reading: For more, see my tips, serving ideas, ingredient substitutions, storage tips, and FAQs!
Did you try this one-pot pasta recipe?
Let me know how it turned out in the comments below—or tag me on Instagram @onecreativecook so I can see your creations!
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How to grill corn perfectly every time: Skip the foil—this guide walks you through how to grill corn in the husk for smoky, juicy results.
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