Baked spaghetti Bolognese

Baked spaghetti Bolognese

53 ratings

Stephan, working dad


„A great family recipe out from the oven.“

Difficulty

Medium 👍
30
min.
Preparation
7
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g
spaghetti
350 g
ground beef
4
tomatoes
6
mushrooms
1
carrot
2
shallots
1 clove
garlic
80 g
tomato paste
300 ml
pureed tomatoes
1 tsp
oregano (dried)
2 tsp
sugar
10 leaves
basil
100 g
Parmesan (grated)
vegetable oil for frying
salt
pepper
Metric
Imperial
  • 300 g spaghetti
  • 350 g ground beef
  • 4  tomatoes
  • 6  mushrooms
  • 1  carrot
  • 2  shallots
  • 1 clove garlic
  • 80 g tomato paste
  • 300 ml pureed tomatoes
  • 1 tsp oregano (dried)
  • 2 tsp sugar
  • 10 leaves basil
  • 100 g Parmesan (grated)
  • vegetable oil for frying
  • salt
  • pepper

Utensils

  • large saucepan
  • oven
  • casserole dish (25cm x 35cm)
  • colander
  • cooking spoon
  • cutting board
  • knife
  • 2 large frying pans

Enjoy with

Grape Juice
While the adults are enjoying wine, the little ones can say cheers with a glass of grape juice. The sweetness of this red fruit juice harmonizes with the full-flavored dish very well, and leaves a mild aftertaste behind.

Nutrition per serving

Cal
655
Protein
42g
Fat
3g
Carb
70g

Step 1/7

Cook spaghetti in salted, boiling water according to package instructions, until al dente. Drain and set aside.
  • 300 spaghetti
  • large saucepan
  • colander

Cook spaghetti in salted, boiling water according to package instructions, until al dente. Drain and set aside.

Step 2/7

Meanwhile, preheat the oven to 160°C/320°F. Cut shallots, garlic, tomatoes, mushrooms and carrot into fine cubes.
  • 2 shallots
  • 1 clove garlic
  • 4 tomatoes
  • 6 mushrooms
  • 1 carrot
  • oven
  • cutting board
  • knife

Meanwhile, preheat the oven to 160°C/320°F. Cut shallots, garlic, tomatoes, mushrooms and carrot into fine cubes.

Step 3/7

Sauté the diced shallots, garlic, mushrooms, and carrot in vegetable oil for approx. 3 - 5 min. Next, add tomatoes and sauté for an additional 3 min. Season the vegetables lightly with salt and pepper.
  • vegetable oil for frying
  • salt
  • pepper
  • large frying pan
  • cooking spoon

Sauté the diced shallots, garlic, mushrooms, and carrot in vegetable oil for approx. 3 - 5 min. Next, add tomatoes and sauté for an additional 3 min. Season the vegetables lightly with salt and pepper.

Step 4/7

Add tomato paste and sauté as well. Pour in pureed tomatoes and reduce to low heat for approx. 10 min.
  • 80 tomato paste
  • 300 ml pureed tomatoes

Add tomato paste and sauté as well. Pour in pureed tomatoes and reduce to low heat for approx. 10 min.

Step 5/7

In another pan, sear ground beef with some vegetable oil. Season with salt and pepper. As soon as the meat has browned add it to the vegetables and bring to a gentle boil.
  • 350 ground beef
  • vegetable oil for frying
  • salt
  • pepper
  • large frying pan
  • cooking spoon

In another pan, sear ground beef with some vegetable oil. Season with salt and pepper. As soon as the meat has browned add it to the vegetables and bring to a gentle boil.

Step 6/7

Season the sauce with oregano, sugar, salt, and pepper. Next, cut fresh basil into strips and fold into the sauce.
  • 1 tsp oregano
  • 2 tsp sugar
  • 10 basil leaves
  • salt
  • pepper
  • cutting board
  • knife

Season the sauce with oregano, sugar, salt, and pepper. Next, cut fresh basil into strips and fold into the sauce.

Step 7/7

Put the spaghetti into a casserole dish and pour the sauce on top. Mix slightly and sprinkle with grated Parmesan. Bake in a preheated oven at 160°C/320°F for approx. 7 min. Serve warm from the casserole dish.
  • 100 Parmesan
  • casserole dish

Put the spaghetti into a casserole dish and pour the sauce on top. Mix slightly and sprinkle with grated Parmesan. Bake in a preheated oven at 160°C/320°F for approx. 7 min. Serve warm from the casserole dish.