Baked spaghetti Bolognese

Step 1/7

• 150 g spaghetti

• large saucepan
• colander

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

Step 2/7

• 1 shallots
• ½ clove garlic
• 2 tomatoes
• 3 mushrooms
• ½ 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

• 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

• 40 g tomato paste
• 150 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

• 175 g 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

• ½ tsp oregano
• 1 tsp sugar
• 5 g 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

• 50 g 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.

Enjoy your meal!