Bolognese Pasta Bake
This bolognese pasta bake is the epitome of comfort food - one of those dishes that feels warmly familiar and is universally loved by all. It's made up of three simple layers: A rich bolognese sauce, a creamy béchamel and pasta, all sandwiched between two oozy layers of cheese.
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Servings: 8 servings
Calories: 812kcal
Equipment
- 1 large saucepan/large deep frying pan with a lid
- 1 deep baking dish of roughly 30cm x 20cm (11" x 8")
Ingredients
For the bolognese
- 1 tablespoon olive oil
- 1 medium onion, finely chopped - roughly 120g/4.2oz
- 1 medium carrot, finely chopped - roughly 120g/4.2oz
- 1 stalk celery, finely sliced - roughly 120g/4.2oz
- 2 teaspoons minced garlic - or garlic paste
- 1 kilogram (2lb) beef mince - (ground beef)
- 4 tablespoons tomato paste - (the thick stuff)
- 3 cubes beef bouillon, crumbed - like oxo stock cubes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons Worcester sauce
- 1½ tablespoons sugar
- ½-1 teaspoon salt - add to taste, we use 1 tsp
- ½ teaspoon ground black pepper - or to taste
- 1 can (14.5oz) chopped tomato - 400g
For the béchamel sauce
- 2 tablespoons butter
- 4 tablespoons plain flour
- 500 millilitre (2 cups) warm milk
- pinch of nutmeg
- salt and pepper to taste
- 100 grams (3.5oz) grated cheese - like cheddar, mozzarella
For the pasta
- 450 grams (10oz) fusilli - or pasta of choice
- 200 grams (2 generous cups) grated cheese - like cheddar, mozzarella.
Instructions
Make the bolognese sauce
- Heat the olive oil in a large saucepan or deep frying pan over medium heat. Add the chopped onion, carrot and celery. Cook gently for about 10 minutes, until the vegetables are softened but not browned. Turn the heat down if the vegetables start to stick or brown. A small splash of water can help loosen them up.1 tablespoon olive oil, 1 medium onion, finely chopped, 1 medium carrot, finely chopped, 1 stalk celery, finely sliced
- Add the minced garlic and cook for around 1 minute, stirring constantly.2 teaspoons minced garlic
- Add the beef mince and break it up with a fork. Cook for 4-5 minutes until the meat is fully browned and no pink remains.1 kilogram (2lb) beef mince
- Add the tomato paste, crumbled bouillon cubes, thyme, oregano, Worcestershire sauce, sugar, salt and pepper. Stir well and cook for 1-2 minutes.4 tablespoons tomato paste, 3 cubes beef bouillon, crumbed, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 2 tablespoons Worcester sauce, 1½ tablespoons sugar, ½-1 teaspoon salt, ½ teaspoon ground black pepper
- Pour in the can of chopped tomatoes and use the same can to add half a can of water. Stir to combine and bring to a gentle simmer.1 can (14.5oz) chopped tomato
- Place the lid on and let it cook for 20 minutes over low heat, stirring occasionally. Add another splash of water if it's drying too fast. Remove the lid and cook for a few more minutes until most of the liquid has evaporated. You don't want it too dry, but it shouldn't be swimming in sauce either.
Cook the pasta
- While the bolognese sauce is cooking, cook the pasta al dente in generously salted water according to the package instructions. Drain well.450 grams (10oz) fusilli
- Add the cooked pasta to the bolognese sauce and stir to combine.
- Preheat the oven to 180°C (350°F).
Make the béchamel sauce
- To make the béchamel sauce, melt the butter in a saucepan over medium heat.2 tablespoons butter
- Add the flour to the melted butter. Use a whisk to stir the butter and flour together, cooking for 1 minute while continuously stirring. This forms the roux.4 tablespoons plain flour
- Add a little of the warmed milk to the roux and vigorously stir until you have a smooth paste without any lumps.500 millilitre (2 cups) warm milk
- Continue adding small amounts of milk to the sauce, whisking constantly until all the milk has been added and the sauce is smooth and lump-free. Once all the milk is incorporated, cook the bechamel over medium-low heat for 3-4 minutes, stirring constantly, until it thickens to a creamy consistency. Be sure not to let it boil.
- Add the pinch of nutmeg, salt and pepper and stir until well combined.pinch of nutmeg, salt and pepper to taste
- Add the 100g (3.5oz) of grated cheese and stir until melted and fully incorporated. Remove from the heat.100 grams (3.5oz) grated cheese
Assemble and bake
- Spoon half of the mince and pasta mixture into a large oven-proof dish, then top with half of the bechamel sauce.
- Evenly sprinkle half of the grated cheese on top of the bechamel sauce.200 grams (2 generous cups) grated cheese
- Repeat by adding the remaining pasta and mince, followed by the rest of the bechamel sauce and finish with the remaining grated cheese.
- Bake in the preheated oven for 35 minutes until the cheese is bubbly and golden brown. If it starts to brown too quickly, cover with foil for the last 10 minutes.Allow the bake to rest for 5-10 minutes before serving.
- Serve hot, topped with a sprinkle of grated parmesan cheese and fresh basil leaves.
Notes
Top Tips
Chop the veggies finely: Aim for small, evenly-sized pieces so they melt into the sauce rather than standing out. Timing is key: Try to have the pasta ready just as the bolognese sauce is finished. Cold pasta tends to stick together, making it harder to mix with the sauce. Don’t overcook the pasta: Cook it al dente (with a slight bite). The pasta will soften further when baked, so you don’t want it mushy. Warm the milk for béchamel: Warming the milk before adding it to the roux helps avoid lumps. Add it gradually, stirring constantly, until smooth. Fix lumpy béchamel: If lumps sneak in, don’t stress! A quick blitz with a stick blender will fix it in seconds. Use a deep baking dish: This bake is layered, so a dish with high sides ensures everything fits snugly. Check the cheese: If the cheese starts browning too quickly in the oven, loosely cover the dish with foil for the last 10 minutes of baking. Let it rest: Give the bake a few minutes to settle after coming out of the oven. It makes serving easier and the layers stay intact.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 812kcal | Carbohydrates: 58g | Protein: 41g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 737mg | Potassium: 874mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2063IU | Vitamin C: 9mg | Calcium: 420mg | Iron: 5mg
