Bolognese Pasta Bake
A twist on the classic 'Spag Bol'. A hearty dish packed with classic flavours.
Ingredients
- 1 kg minced beef
- 400 g Pasta Penne/Shell/Fusilli
- 500 g Grated Cheddar Cheese
- 125 g Mozzarella Cheese cubed grated is just as good
- 1 medium onion diced
- 2 garlic cloves crushed
- 2 large carrots diced
- 200 g Broccoli & Cauliflower florets
- 500 g Passata sauce
- Salt and pepper
- 3 tsp Italian Seasoning
- 1 tbsp Plain Flour
- 2 tbsp Oil veg/sunflower/virgin/spray
Instructions
- Add the oil to a deep pan on a medium heat.
- Add to the pan the Onion, Carrots and crushed/puree’d garlic and lightly fry for 5-10 minutes until the onions turn translucent.
- Break up the minced beef and add it to the pan.
- Add a little pepper and Italian seasoning and continue to fry until all of the mince is browned.
- Once the mince is browned sprinkle the flour over the contents of the pan and give it a good stir in, ensuring the flour has evenly coated. (the flour absorbs the fats and helps thicken the sauce.)
- Add the Passata Sauce, a little Salt, Pepper, and Italian seasoning (to your liking), and give a good stir, ensuring its all well mixed.
- Add the Broccoli and Cauliflower florets (you may need to cut these smaller) and mix in.
- Turn the heat down to a simmer temperature and let it simmer for 40 mins, stirring occasionally.
- Heat oven to 200c/180c fan/gas 5
- Whilst the bolognese is simmering, boil the pasta
- Once the pasta is cooked, drain the pasta and mix together both the pasta and bolognese
- Spoon the Pasta Bolognese into a large oven dish and spread evenly
- Sprinkle the cheese evenly over the top of the pasta bolognese and then add the mozzarella on top
- Bake in the center of the oven for 20 minutes or until the cheese is a golden brown colour
- Serve with garlic bread, tuck in, and enjoy!
Notes
For less servings simply reduce the ingredients. 500g of mince will serve 3-6 people.