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Bolognese bake

 


Method 1

Ingredients

1 tbsp olive oil

2 onions, chopped

2 celery sticks, finely chopped

675g/1lb 8oz beef mince

2 garlic cloves, crushed

2 tbsp tomato purée

2 x 400g tins chopped tomatoes

350–500ml/12–18fl oz beef stock

2 tsp Worcestershire sauce

2 tsp redcurrant jelly

1 tbsp butter

250g/9oz chestnut mushrooms, sliced

1 tbsp chopped fresh thyme leaves

225g/8oz penne pasta

50g/1¾oz cheddar, grated

30g/1oz Parmesan, grated

salt and freshly ground black pepper

green or tomato salad, to serve

Heat the oil in a deep frying pan or wide, flameproof casserole. Add the onions and celery and fry over a high heat for about 3 minutes, until starting to soften. Add the mince and fry until browned, breaking it up with two wooden spoons as it browns.

Add the garlic and tomato purée and stir for a few seconds. Stir in the tomatoes, Worcestershire sauce and redcurrant jelly. Add stock (you may need the full amount stock if your pan is very wide) and season with salt and pepper. Cover and simmer over a low heat for 30–35 minutes.

Preheat the oven to 200C/180C Fan/Gas 6.

Melt the butter in a lidded frying pan, add the mushrooms and fry over a high heat for a minute. Cover with a lid and cook for 2 minutes. Remove the lid and fry over a high heat for 2 minutes, until the liquid has evaporated. Add the mushrooms and thyme to the mince and stir well.

Cook the pasta in boiling salted water until al dente. Drain well and run under cold water. Stir the pasta into the mince and check the seasoning.

Spoon into a large, shallow ovenproof dish. Sprinkle with the cheeses and bake for 25–30 minutes, or until golden and bubbling around the edges. Serve piping hot with a green salad or tomato salad.

Recipe tips

This can be prepared in the dish up to 6 hours ahead, ready to bake and serve. Not suitable for freezing.



Method 2

🛒 Ingredients (Serves 4–6)

For the Bolognese Sauce:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 carrot, finely diced

1 celery stalk, finely diced

500g beef or pork mince (or a mix; use lentils or veggie mince for vegetarian)

1 tbsp tomato purée

400g tin chopped tomatoes

100ml red wine (optional)

1 tsp dried oregano or Italian herbs

Salt and black pepper, to taste

1 tsp sugar (optional, to balance acidity)

Fresh basil or parsley (optional)

For the Pasta & Assembly:

300g dried pasta (penne, rigatoni or fusilli work well)

100g grated mozzarella or cheddar

30g grated Parmesan (or veggie hard cheese)

Optional: white sauce or béchamel layer (see below)

Optional Quick White Sauce:

2 tbsp butter

2 tbsp plain flour

300ml milk

Salt, pepper, and a pinch of nutmeg

👨‍🍳 Method

1. Make the Bolognese Sauce:

Heat olive oil in a large pan. Add onion, garlic, carrot, and celery. Sauté 5–7 mins until soft.

Add the mince, breaking it up, and cook until browned.

Stir in tomato purée, then add tinned tomatoes and red wine.

Add herbs, season with salt and pepper. Simmer uncovered for 20–30 minutes until thickened. Add sugar or fresh herbs to balance flavour.

2. Cook the Pasta:

While sauce simmers, cook pasta in salted boiling water until just under al dente (about 1–2 mins less than the packet says).

Drain and set aside.

3. (Optional) Make White Sauce:

Melt butter in a saucepan, stir in flour, cook 1 min.

Gradually whisk in milk, stirring until smooth and thickened.

Season with salt, pepper, and a pinch of nutmeg.

4. Assemble the Bake:

Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.

Mix cooked pasta with the Bolognese sauce.

Pour into a baking dish. If using white sauce, spread it on top.

Sprinkle with grated cheese (mozzarella and Parmesan).

5. Bake:

Bake for 20–25 minutes until golden, bubbling, and crisp on top.

Let stand 5–10 minutes before serving.

🍷 Serve With:

Garlic bread

Green salad

Steamed broccoli or roasted vegetables



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