Bolognese Pasta Bake

Large white dish filled with beef mince and pasta with a spoonful taken out.

This bolognese pasta bake recipe is an easy weeknight dinner option that the whole family will love. Rich and cheesy comfort food!

Course Dinner

Cuisine International

Total Time 1 25

Servings

Calories 617kcal

Author Lee-Ann Grace

Ingredients

1 tablespoon olive oil
1 brown onion diced
1 carrot grated
3 garlic cloves crushed
450 g beef mince ground beef
100 g bacon diced
2 tablespoon tomato paste
250 ml dry red wine
800 g passata
125 ml water
2 beef stock cubes crumbled
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon fresh black pepper
500 g pasta curls see my notes
150 g ricotta
150 g grated mozzarella (divided)

Metric - US customary

Instructions

Preheat the oven to 180℃.
Heat the olive oil in large heavy-based pan, and fry the onion over medium heat until it starts to soften. Then add the grated carrot and continue to fry for 3 - 4 minutes until soft.
1 tablespoon olive oil, 1 brown onion, 1 carrot
Increase the heat to medium-high, then add the garlic and fry for 30 seconds.
3 garlic cloves
Add the beef mince and bacon and fry until well browned and most of the moisture has cooked off, about 6 - 8 minutes.
450 g beef mince, 100 g bacon
Once the meat is browned, add tomato paste and fry for an additional 30 seconds.
2 tablespoon tomato paste
Add red wine and bring to a simmer. Then simmer for 3 - 4 minutes, or until reduced by about half.
250 ml dry red wine
Add passata, water, beef stock cubes, dried oregano, salt and pepper, then bring to a simmer.
800 g passata, 125 ml water, 2 beef stock cubes, ½ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon fresh black pepper
Simmer over low heat (covered, with the lid slightly ajar) for 15 minutes, stirring occasionally.
Meanwhile, cook pasta according to the package directions (minus 1 minute).
500 g pasta curls
Drain the pasta (reserve about 1 cup of the pasta water) and then add the pasta to a 25cm x 35cm x 6cm baking dish.
Add the meat sauce, ricotta, and 100g of mozzarella to the pasta, then stir to combine (add some of the reserved pasta water if it seems a little dry).
150 g ricotta, 150 g grated mozzarella (divided)
Sprinkle the top with the remaining 50g of mozzarella, cover with foil and bake for 20 minutes.
150 g grated mozzarella (divided)
Remove the foil and bake for a further 10 minutes until the cheese is golden, and serve.

Video

Notes

Getting a good amount of browning on the beef and bacon, and frying it long enough for the moisture to cook off, really intensifies the flavour and makes a big difference to the taste of the finished dish. More colour = more flavour.
There is no need for expensive red wine for this recipe. Cask or boxed wine is all you need.

*Please note that the nutrition facts and amount of calories per serve are provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition