Baked bolognese and spaghetti
Low stress bolognese for the whole family
4 - 6
Serves
20 mins
Prep Time
2 hrs
Cook Time
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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Ingredients
500g Quality Mark beef mince
1 Tbsp olive oil
50g finely chopped pancetta
2 red onions
finely chopped
2 garlic cloves
crushed
1/2 lemon
100ml red wine
400g canned chopped tomatoes
6 sun-dried tomatoes
2 tsp dried oregano
400g spaghetti pasta
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.
Nutrition Information per Serving (342g)
As a good source of selenium, this dish offers a boost for your immunity system as well as contributing to healthy hair and nails.
Energy
1737kJ (415 kcal)
Protein
27.6g
Total Fat
15.1g
Saturated Fat
5.5g
Carbs
37.6g
Dietary Fibre
g
Sodium
138mg
Iron
4mg
Zinc
4.5mg
Vitamin B12
2.3µg
