Pasta bakes a delicious and hearty way to enjoy pasta. This is a comforting take on the Aussie fave spaghetti Bolognese.
This cheesy Bolognese bake uses macaroni however penne, spiral or rigatoni pastas will work just as well.
Prep Time: 15 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 35 minutes
- 1 Tbsp olive oil
- 1 Tbsp butter1 medium brown onion, finely chopped
- 2 sticks of celery, finely chopped
- 1 medium carrot, peeled & finely chopped
- 1/4 tsp cayenne pepper
- 250g lean beef mince
- 250g veal mince
- 2 cloves of garlic, crushed
- 1 tsp salt
- 1 bay leaf
- 1 can of plum tomatoes, roughly chopped
- 3/4 cup beef stock or water
- A handful of basil leaves, washed & roughly chopped
- 2 cups of finely grated Parmigiano Reggiano cheese &
- Macaroni noodles for 4
- Special equipment: ramekins for 4 or one large baking dish
- Add butter and oil to a heavy-based saucepan and melt over a medium heat.
- Turn heat to medium low, add chili flakes, onion, carrot and celery and cook, stirring frequently, for 10 minutes or until golden.
- Next, add the beef and veal and use a wooden spoon to break up the clumps. Brown the meat lightly. Add garlic, salt and bay leaf. Stir well.
- Turn up the heat to medium and chopped canned tomatoes & juice. Add water and bring to the boil.Turn heat down low and cover. Simmer gently for 1 hour. Top up with 1/4 cup of water or stock if the mixture gets dry.
- Meanwhile, cook the pasta according to packet instructions. Drain and set aside.
- Pre-heat oven to 350F (180C).
- Stir basil into Bolognese sauce then spoon about 2-3 cups of sauce into the drained pasta. Mix well. Add 1 1/2 cups of cheese and mix well. Divide pasta equally into serving ramekins or large baking dish. Top with a little more cheese.
- Bake in oven for 15 minutes. Remove from oven and sprinkle on a little more cheese and garnish with small basil leaves. Serve immediately.