Want to know how to make a simple Bolognese Pasta Bake?
I love nothing more than good old comfort food and for me, pasta is definitely something I enjoy greatly which fits into that category. Seriously, I could sit and eat bowlfuls of the stuff. I’m normally a massive fan of Spaghetti Bolognese but when I was in the kitchen the other day, racking through the cupboards in search for something simple and easy to make for tea, I thought I’d try and make a bolognese pasta bake instead of the classic dish and that’s exactly what I did. If you too fancy trying it out, check out my little recipe below:
What I used (recipe serves 4 people)
- 500g Lean Mince Beef
- 2 Medium sized onions
- 250g of Garofalo Eliciodal Pasta*
- A 540g bottle of Cirio La Classica Passata*
- Teaspoon of Cirio SuperCirio Tomato Puree*
- A OXO Spag Bol cube
- Teaspoon of dried mixed herbs
- Teaspoon of chilli powder
- Teaspoon of ground black pepper
- Teaspoon of salt
- Teaspoon of sugar
- Teaspoon of garlic powder
- Handful of grated Mozzarella cheese
Firstly I chopped up my two medium sized onions into small cubes (well that’s a lie, Marc did!) he then popped them into a frying pan with a hint of olive oil and fried them until they were soft and golden.
Next we added in the minced beef. I opted for lean mince beef because I’m really not a fan of fatty meat. Despite being lean, I’d still recommend draining off any excess fat before adding your other ingredients in just to eliminate as much as possible that greasy film that can sometimes occur on top of your sauce.
This is where you add in all the seasoning shizz, the stuff that makes the sauce taste extra delicious. I added in a bottle of Cirio La Classica Passata which I received in my May Degustabox, along with a teaspoon of Cirio SuperCirio Tomato Puree (again from my Degustabox) Then I added in a OXO Spag Bol Cube, a teaspoon of garlic (Fresh garlic is better in my opinion but we didn’t have any in at the time so I opted for dried powder) a teaspoon of mixed herbs, black pepper, salt, sugar and chilli powder to give the dish a slight kick. Once I added everything in it was all very watery so I let it simmer for a good 40 minutes to reduce right down.
When the sauce was cooking away, I added my pasta to the pan and started cooking it (I went for Garofalo Eliciodal Pasta, another ingredient from my Degustabox) The pasta I went for was quite big in shape which obviously meant it took a little longer to cook but this wasn’t something that really bothered me. I went for 250g to feed four very, very hungry tummies which seemed to work out nicely (we did end up with some leftovers due to being absolutely stuffed!)
Once your pasta is nice and soft, it’s time to drain away the water. Once drained, I placed the pasta into an oven proof casserole style dish. By time I’d done that, the mince sauce has reduced nicely and was ready to be added. I simply poured it over the pasta, gave it a little mix and then added a generous handful of tasty mozzarella cheese on top. I then covered the dish with tin foil and popped in the oven for around 10 minutes on 200c (we have a fan oven)
Once done, I took the pasta bake out of the oven and let it stand for around 5-10 minutes as it was pipping hot. After letting it cool a little, I plated up (or bowled up in my case) and demolished the delicious dish. Personally I think the bake was a hit as everyone seemed to enjoy it although I will say there was a little left (It wasn’t a big deal as I froze the left overs for a rainy day) All in all, it turned out really well.
What is your favourite pasta dish?