Description
This Baked Spaghetti recipe combines rich, savory Bolognese sauce with tender pasta and melty cheese, baked to perfection for a comforting, satisfying meal. Perfect for family dinners, it features a flavorful homemade sauce topped with cheese and baked until bubbly and golden.
Ingredients
Units
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Bolognese Sauce:
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely diced (optional)
- 1 stick celery, finely diced (optional)
- 750g / 1.5lb ground beef (mince)
- 3/4 cup (185ml) dry red wine (or water or beef broth/stock)
- 3 beef bouillon cubes, crumbled
- 1.2kg / 2.4 lb crushed tomato, canned
- 1/4 cup tomato paste
- 1 - 3 tsp white sugar, if needed
- 2 tsp Worcestershire sauce
- 3 dried bay leaves
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
- Salt and pepper, to taste
Spaghetti Bake:
- 500g / 1 lb spaghetti
- 8 - 10 slices Swiss cheese (or other type), enough for a layer
- 2 cups (200g) mozzarella cheese, shredded
Instructions
- Cook the Sauce: Heat olive oil in a large, heavy-based pot over medium-high heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant. Stir in diced celery and carrot, cooking for another 3 minutes. Turn the heat up to high, add ground beef, and cook, breaking it up with a spoon, until browned. Pour in red wine and simmer rapidly for 2 minutes to reduce. Add remaining sauce ingredients, stir well, bring to a simmer, then lower heat, cover with a lid, and simmer for at least 45 minutes, ideally 1.5 to 2 hours, stirring occasionally and adding water if necessary to maintain sauciness. Season with salt and pepper to taste.
- Cook the Pasta: While the sauce simmers, cook spaghetti in boiling salted water according to package instructions minus 1 minute. Drain and return to the pot. Add just over half the sauce and toss to coat the pasta evenly.
- Assemble the Dish: Spread half the pasta mixture into a greased casserole dish. Layer with half of the remaining sauce, then place cheese slices over the top. Add the remaining pasta, followed by the remaining sauce. Finish with a generous layer of shredded mozzarella cheese.
- Bake: Preheat your oven to 180°C (350°F). Cover the casserole loosely with foil to prevent cheese from sticking. Bake for 25 minutes, then remove the foil and bake for another 10 minutes until cheese is bubbly and golden. Let stand for 10-15 minutes before slicing and serving.
Notes
- Beef bouillon cubes can be replaced with 3 tsp of beef stock powder or 2 cups beef stock, simmered without lid to concentrate the flavor.
- Adjust sugar based on sweetness of tomatoes; add more if the sauce tastes too sour.
- For freezing, assemble and cool the baked dish, then freeze unbaked. Defrost in fridge before baking. Can also freeze after baking and reheat in microwave.
- Reheat leftovers in microwave; they keep well for up to 4 days in the fridge.
- This dish is best served hot, with additional cheese or fresh herbs if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 486 kcal
- Sugar: 9 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 72 mg
