Bolognese Pasta Bake
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
812 kcal
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Course
Main Course
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Cuisine
Italian
Bolognese Pasta Bake
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This bolognese pasta bake is the epitome of comfort food - one of those dishes that feels warmly familiar and is universally loved by all. It's made up of three simple layers: A rich bolognese sauce, a creamy béchamel and pasta, all sandwiched between two oozy layers of cheese.
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Ingredients
For the bolognese
- 1 tablespoon olive oil
- 1 medium onion, finely chopped roughly 120g/4.2oz
- 1 medium carrot, finely chopped roughly 120g/4.2oz
- 1 stalk celery, finely sliced roughly 120g/4.2oz
- 2 teaspoons minced garlic or garlic paste
- 1 kilogram (2lb) beef mince (ground beef)
- 4 tablespoons tomato paste (the thick stuff)
- 3 cubes beef bouillon, crumbed like oxo stock cubes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons worcester sauce
- 1½ tablespoons sugar
- ½-1 teaspoon salt add to taste, we use 1 tsp
- ½ teaspoon ground black pepper or to taste
- 1 can (14.5oz) chopped tomato 400g
For the béchamel sauce
- 2 tablespoons butter
- 4 tablespoons plain flour
- 500 millilitre (2 cups) warm milk
- Pinch of nutmeg
- salt and pepper to taste
- 100 grams (3.5oz) grated cheese like cheddar, mozzarella
For the pasta
- 450 grams (10oz) fusilli or pasta of choice
- 200 grams (2 generous cups) grated cheese like cheddar, mozzarella.
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Instructions
Make the bolognese sauce
- Heat the olive oil in a large saucepan or deep frying pan over medium heat. Add the chopped onion, carrot and celery. Cook gently for about 10 minutes, until the vegetables are softened but not browned. Turn the heat down if the vegetables start to stick or brown. A small splash of water can help loosen them up.
- Add the minced garlic and cook for around 1 minute, stirring constantly.
- Add the beef mince and break it up with a fork. Cook for 4-5 minutes until the meat is fully browned and no pink remains.
- Add the tomato paste, crumbled bouillon cubes, thyme, oregano, Worcestershire sauce, sugar, salt and pepper. Stir well and cook for 1-2 minutes.
- Pour in the can of chopped tomatoes and use the same can to add half a can of water. Stir to combine and bring to a gentle simmer.
- Place the lid on and let it cook for 20 minutes over low heat, stirring occasionally. Add another splash of water if it's drying too fast. Remove the lid and cook for a few more minutes until most of the liquid has evaporated. You don't want it too dry, but it shouldn't be swimming in sauce either.
Cook the pasta
- While the bolognese sauce is cooking, cook the pasta al dente in generously salted water according to the package instructions. Drain well.
- Add the cooked pasta to the bolognese sauce and stir to combine.
- Preheat the oven to 180°C (350°F).
Make the béchamel sauce
- To make the béchamel sauce, melt the butter in a saucepan over medium heat.
- Add the flour to the melted butter. Use a whisk to stir the butter and flour together, cooking for 1 minute while continuously stirring. This forms the roux.
- Add a little of the warmed milk to the roux and vigorously stir until you have a smooth paste without any lumps.
- Continue adding small amounts of milk to the sauce, whisking constantly until all the milk has been added and the sauce is smooth and lump-free. Once all the milk is incorporated, cook the bechamel over medium-low heat for 3-4 minutes, stirring constantly, until it thickens to a creamy consistency. Be sure not to let it boil.
- Add the pinch of nutmeg, salt and pepper and stir until well combined.
- Add the 100g (3.5oz) of grated cheese and stir until melted and fully incorporated. Remove from the heat.
Assemble and bake
- Spoon half of the mince and pasta mixture into a large oven-proof dish, then top with half of the bechamel sauce.
- Evenly sprinkle half of the grated cheese on top of the bechamel sauce.
- Repeat by adding the remaining pasta and mince, followed by the rest of the bechamel sauce and finish with the remaining grated cheese.
- Bake in the preheated oven for 35 minutes until the cheese is bubbly and golden brown. If it starts to brown too quickly, cover with foil for the last 10 minutes.Allow the bake to rest for 5-10 minutes before serving.
- Serve hot, topped with a sprinkle of grated parmesan cheese and fresh basil leaves.
Notes
- Chop the veggies finely: Aim for small, evenly-sized pieces so they melt into the sauce rather than standing out.
- Timing is key: Try to have the pasta ready just as the bolognese sauce is finished. Cold pasta tends to stick together, making it harder to mix with the sauce.
- Don’t overcook the pasta: Cook it al dente (with a slight bite). The pasta will soften further when baked, so you don’t want it mushy.
- Warm the milk for béchamel: Warming the milk before adding it to the roux helps avoid lumps. Add it gradually, stirring constantly, until smooth.
- Fix lumpy béchamel: If lumps sneak in, don’t stress! A quick blitz with a stick blender will fix it in seconds.
- Use a deep baking dish: This bake is layered, so a dish with high sides ensures everything fits snugly.
- Check the cheese: If the cheese starts browning too quickly in the oven, loosely cover the dish with foil for the last 10 minutes of baking.
- Let it rest: Give the bake a few minutes to settle after coming out of the oven. It makes serving easier and the layers stay intact.
Nutrition Information
Show Details
Calories
812kcal
(41%)
Carbohydrates
58g
(19%)
Protein
41g
(82%)
Fat
46g
(71%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
142mg
(47%)
Sodium
737mg
(31%)
Potassium
874mg
(25%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
2063IU
(41%)
Vitamin C
9mg
(10%)
Calcium
420mg
(42%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 812 kcal
% Daily Value*
| Calories | 812kcal | 41% |
| Carbohydrates | 58g | 19% |
| Protein | 41g | 82% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 142mg | 47% |
| Sodium | 737mg | 31% |
| Potassium | 874mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 2063IU | 41% |
| Vitamin C | 9mg | 10% |
| Calcium | 420mg | 42% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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