Baked Spaghetti Bolognese
- Serves 4 to 6
- Prep time: 10 minutes | Cooking time: 60 minutes
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
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
Method
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.