Baked Spaghetti Bolognese
This is a simple twist on a classic 'spag bol' recipe, we bake our beef mince Bolognese for a more full-bodied flavour. This is a simple and affordable dish to feed the family, and slow cooking the mince gives a richer flavour, you'll never go back to simmering again!
Ingredients
Method
- 500g Prime Beef Mince
- 1 tbsp olive oil
- 50g pancetta, finely chopped
- 2 red onions, finely chopped
- 2 cloves garlic, crushed
- 400g can diced tomatoes
- 6 sun dried tomatoes (optional)
- 2 tsp dried oregano
- 100ml red wine
- salt and pepper
- bunch of fresh basil
- 400g dried spaghetti
- Preheat the oven to 180 degrees C.
- Heat oil in a non-stick frying pan and fry pancetta, onions and garlic over a moderate heat until they begin to soften. Then add the beef. Cook the mixture for 3 to 5 minutes, stirring frequently to break up any large pieces of mince before adding wine and tomatoes.
- We like to quickly whizz the tomatoes in a blender before adding to the mince. Reduce the heat slightly and add remaining ingredients. Cook for a further 10 minutes then transfer to a casserole dish. Bake for 45 minutes until the Bolognese sauce caramelises.
- To cook the pasta, bring a large pot of salted water to the boil. Toss in the spaghetti! When cooked ‘al dente’ drain into a colander and then add a dash of olive oil and roughly chopped fresh basil.
- Serve with grated parmesan and a green salad.