Baked bolognese

  • Preparation Time10 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyEasy

For the tomato sauce

3 tbsp extra-virgin olive oil
750g-1Kg beef mince
4 large cloves garlic, minced
2 tsp dried oregano
Couple dashes red chilli flakes
1 tin whole peeled tomatoes
Salt and freshly ground black pepper

For the bechamel

60g butter
1 large onion
3 tbsp all-purpose flour
75ml white wine, optional
375ml whole milk, warmed
Dash ground nutmeg or ground cinnamon
200g grated three-cheese blend, divided
500g parcooked rigatoni
Preheat oven to 180C/Gas Mark 4.

1) Add oil to large skillet over high heat. Add beef mince and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chilli flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.

2) In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients.

3) Bake 30 to 45 minutes until browned and bubbly.

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