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Spaghetti bolognese frying pan lasagne
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
One-pan spaghetti bolognese for a satisfying meal with minimal cleanup.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 middle bacon rashers, trimmed, chopped
  • 750g beef mince
  • 81.68 gm red wine
  • 700g btl Mutti Tomato Passata
  • 20.00 ml chopped fresh oregano leaves
  • 250g spaghetti
  • 125.00 ml finely grated parmesan
  • 126.25 gm thickened cream
  • 500g smooth ricotta
  • 332.50 ml grated mozzarella
  • Fresh oregano leaves, to serve
Instructions:
  • In a 24cm round ovenproof frying pan, heat oil over medium-high heat. Add onion, carrot, and bacon, cook for 5 minutes until onion softens. Stir in garlic and cook for another minute until fragrant. Add mince and cook for 8 minutes until browned, breaking it up with a wooden spoon.
  • Pour in the wine and let it simmer for 2 minutes. Mix in the passata and oregano, then season with salt and pepper. Lower the heat and simmer for 15 minutes, or until the sauce thickens to your liking.
  • Break the spaghetti in half and cook according to package instructions. Drain thoroughly and transfer to a heatproof bowl. Add the parmesan, cream, and 3/4 of the ricotta. Season generously with salt and pepper, then mix everything together until well combined.
  • 1. Preheat the oven to 200C/180C fan-forced. 2. Transfer half of the bolognese sauce to a heatproof bowl. 3. Press the remaining sauce in the frying pan to level using the back of a spoon. 4. Spread half of the spaghetti mixture over the sauce. 5. Spoon over the rest of the sauce, then layer the remaining spaghetti mixture on top. 6. Dollop the rest of the ricotta over the spaghetti and spread gently to cover. 7. Sprinkle with mozzarella before baking.
  • Bake for 25 minutes until the cheese is golden and melted, then let it stand for 5 minutes. Sprinkle with oregano and serve.

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