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Spaghetti bolognese cups
Spaghetti bolognese cups
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Transform classic spaghetti bolognese into adorable muffin cups for a perfect lunchbox treat.
Ingredients:
  • 150g spaghetti
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 600g beef mince
  • 2 garlic cloves, crushed
  • 410g can tomato purée
  • 2 eggs, lightly beaten
  • 82.50 ml plain flour
  • 250.00 ml grated pizza cheese
  • 125.00 ml roughly chopped fresh basil leaves,plus extra to serve
  • 62.50 ml roughly chopped fresh flat-leaf parsley, plus extra to serve
Instructions:
  • Prepare the spaghetti according to the package instructions until it is al dente.
  • Heat oil in a large frying pan over medium-high heat. Sauté onion until just softened. Add mince and brown it, breaking up lumps with a wooden spoon. Stir in garlic until fragrant, then add tomato purée and simmer until thickened. Let cool for 10 minutes off the heat before serving.
  • Drain the spaghetti and transfer it to a large bowl. Cut the spaghetti into 5cm lengths using scissors, then allow it to cool for 10 minutes.
  • Preheat your oven to 180C/160C fan-forced and generously grease 18 holes across two 12-hole (1/3-cup-capacity) muffin pans.
  • Combine mince mixture with spaghetti, egg, flour, and half of the cheese. Mix thoroughly. Fold in basil and parsley. Season with salt and pepper. Divide mixture evenly among prepared pans, pressing down to pack. Finish with a sprinkle of the remaining cheese on top of each cup.
  • Bake cups for 20 minutes, or until the cheese is melted and golden. Let them cool in the pans for 5 minutes, then transfer to a wire rack lined with baking paper. Serve warm or cold, garnished with extra basil and parsley.

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