Bolognese Bake
Serves: 6
Prep: 5 mins
Cook: 20 mins
Ingredients
400g lean minced beef
3 garlic cloves, crushed
1 tbsp caster sugar
1 tbsp dried mixed Italian herbs
690ml jar passata with onions and garlic
350g penne
200ml tub half-fat crème fraîche
25g parmesan, grated
Method
Heat grill to high. In a large, non-stick frying pan, fry the mince until browned. Add the garlic, sugar and herbs, and cook for 1 min more. Pour over the passata, add seasoning, then simmer while you cook pasta, following the pack instructions.
Meanwhile, mix the crème fraîche and Parmesan. Spoon half the mince into an ovenproof dish. Mix the rest with the pasta and pour this on top. Drizzle over the Parmesan cream and grill until golden and bubbling
That was absolutely delicious, I cleared my bowl and was ridiculously sad that there was no more. I quartered the recipe but next time will use a little more beef, because I found the meat to pasta ratio was off. I loved the passata with the herbs and the garlic and the sugar gave it a fab kick. The topping was mouthwatery. I also threw some peas, sweetcorn and onion in with the pasta, just to top up the vegetable content. I will definitely be making this one many times again
Prep: 5 mins
Cook: 20 mins
Ingredients
400g lean minced beef
3 garlic cloves, crushed
1 tbsp caster sugar
1 tbsp dried mixed Italian herbs
690ml jar passata with onions and garlic
350g penne
200ml tub half-fat crème fraîche
25g parmesan, grated
Method
Heat grill to high. In a large, non-stick frying pan, fry the mince until browned. Add the garlic, sugar and herbs, and cook for 1 min more. Pour over the passata, add seasoning, then simmer while you cook pasta, following the pack instructions.
Meanwhile, mix the crème fraîche and Parmesan. Spoon half the mince into an ovenproof dish. Mix the rest with the pasta and pour this on top. Drizzle over the Parmesan cream and grill until golden and bubbling
That was absolutely delicious, I cleared my bowl and was ridiculously sad that there was no more. I quartered the recipe but next time will use a little more beef, because I found the meat to pasta ratio was off. I loved the passata with the herbs and the garlic and the sugar gave it a fab kick. The topping was mouthwatery. I also threw some peas, sweetcorn and onion in with the pasta, just to top up the vegetable content. I will definitely be making this one many times again