Bolognese bake
A comforting beef and mushroom pasta bake with a rich tomato sauce, topped with melted cheese and baked to golden perfection.
Updated : 14 August, 2025
Easy
About 30 min.
Ingredients
1 tablespoon
Olive oil
2
Onion
2
Celery
675 grams
Beef mince
2
Garlic
2 tablespoon
Tomato purée
800 grams
Canned tomatoes
400 milliliters
Meat broth
2 teaspoon
Worcestershire sauce
1 tablespoon
Butter
250 grams
Champignon
1 tablespoon
Thyme
225 grams
Spaghetti
50 grams
Cheddar
30 grams
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat oil in a deep frying pan or wide, flameproof casserole. Fry chopped onions and celery over high heat for about 3 minutes until starting to soften. Add minced beef and cook until browned, breaking it up with two wooden spoons as it cooks.
Step 2
Stir in garlic and tomato purée briefly, then add chopped tomatoes, Worcestershire sauce. Pour in the stock (using the full amount if your pan is wide) and season with salt and pepper. Cover and simmer over low heat for 30-35 minutes.
Step 3
Preheat the oven to 200C. In a lidded frying pan, melt butter, add mushrooms, and fry over high heat for 1 minute. Cover with the lid and cook for 2 minutes, then uncover and fry for 2 more minutes until the liquid evaporates. Add mushrooms and thyme to the mince and stir well.
Step 4
Cook pasta in boiling salted water until al dente. Drain, rinse under cold water, and mix into the mince. Adjust seasoning if needed.
Step 5
Transfer to a large, shallow ovenproof dish, sprinkle with both cheeses, and bake for 25-30 minutes until golden and bubbling around the edges. Serve piping hot.