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Baked Bolognese and Spaghetti

Low Stress Spaghetti Bolognese Cooked in Oven

4 - 6

Serves

20 mins

Prep Time

2 hrs

Cook Time

Sue Hamilton and Dana Alexander

Recipe author

Sue Hamilton and Dana Alexander

A firm family favourite, this Bolgonese recipe is baked in the oven and includes half a lemon, which adds piquancy. Try it, it’s delicous. You will never go back to simmering in a pan again. There’s much less mess and a more full-bodied flavour.

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Mince,

Dinner,

Easy,

Family Favourites,

Ingredients

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500g Quality Mark beef mince

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1 tbsp olive oil

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50g finely chopped pancetta

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2 red onion

finely chopped

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2 garlic cloves

crushed

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1/2 lemon

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100ml red wine

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400g canned chopped tomatoes

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6 sun-dried tomatoes

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2 tsp dried oregano

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400g spaghetti pasta

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a small handful of basil leaves

roughly chopped

Method

To Make Bolognese

1

Preheat oven to 180°C.

2

Heat oil in a non-stick frying-pan and fry pancetta, onions and garlic over a moderate heat until they begin to soften.

3

Add the beef mince and cook for 3–5 minutes, stirring frequently to break up any large pieces of mince before adding the lemon and wine.

4

Quickly whizz the canned tomatoes and the sun-dried tomatoes in a blender before adding them to the mince as well.

5

Reduce heat slightly and add oregano. Season with salt and pepper.

6

Cook for a further 10 minutes then transfer to a casserole dish. Cover and bake for 1 1/2 hours.

7

To cook pasta, bring a large saucepan of salted water to the boil. Toss in spaghetti.

8

When cooked al dente (firm to the bite), drain into a colander and add a dash of olive oil and roughly chopped fresh basil.

9

We suggesting serving this with grated Parmesan cheese and a green salad.

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Nutrition Information per Serving (342g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1737 (415)kJ

Protein

27.6g

Total Fat

15.1g

Saturated Fat

5.5g

Carbs

37.6g

Sugars

2.7g

Sodium

138mg

Iron*

4mg

* Percentage of recommended daily intake (Aust/NZ)

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