Baked Bolognese and Spaghetti
Low Stress Spaghetti Bolognese Cooked in Oven
4 - 6
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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500g Quality Mark beef mince
1 tbsp olive oil
50g finely chopped pancetta
2 red onion
2 garlic cloves
100ml red wine
400g canned chopped tomatoes
6 sun-dried tomatoes
2 tsp dried oregano
400g spaghetti pasta
a small handful of basil leaves
To Make Bolognese
Preheat oven to 180°C.
Heat oil in a non-stick frying-pan and fry pancetta, onions and garlic over a moderate heat until they begin to soften.
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.
Quickly whizz the canned tomatoes and the sun-dried tomatoes in a blender before adding them to the mince as well.
Reduce heat slightly and add oregano. Season with salt and pepper.
Cook for a further 10 minutes then transfer to a casserole dish. Cover and bake for 1 1/2 hours.
To cook pasta, bring a large saucepan of salted water to the boil. Toss in spaghetti.
When cooked al dente (firm to the bite), drain into a colander and add a dash of olive oil and roughly chopped fresh basil.
We suggesting serving this with grated Parmesan cheese and a green salad.
Nutrition Information per Serving (342g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)