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Spaghetti bolognese pie
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Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Indulge in the ultimate comfort dish by merging spaghetti bolognese with a savory family pie.
Ingredients:
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, diced
  • 1 celery stalk, diced
  • 2 rashers middle bacon, trimmed, finely chopped
  • Pinch of ground cinnamon
  • 500g beef mince
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 62.50 ml chopped fresh mixed herbs (see notes)
  • 300g dried spaghetti
  • 3 eggs, lightly beaten
  • 375.00 ml grated pizza cheese
  • Chopped fresh flat-leaf parsley leaves, to serve
  • Salad leaves, to serve
Instructions:
  • In a large, deep frying pan over medium heat, heat oil. Add onion, carrot, celery, and bacon. Cook for 10 minutes until softened, stirring occasionally. Add garlic and cinnamon, cook for 1 minute until fragrant. Increase heat to high, add mince, and cook for 5 minutes until browned. Stir in tomato paste, tomatoes, and herbs, bring to a boil. Reduce heat to low and simmer for 20 minutes until thickened.
  • Cook the spaghetti according to the instructions on the packet. Drain the spaghetti and gently transfer it to a large heatproof bowl.
  • Preheat your oven to 200C/180C fan-forced. Grease a 22cm round springform pan and line both the base and sides with baking paper.
  • Combine the mince mixture, egg, and 1 cup of cheese with spaghetti. Season with salt and pepper, then toss to mix well. Spoon the mixture into the pan, pressing down to compact and level it. Sprinkle the remaining cheese on top. Bake for 20 to 25 minutes until firm. Let it stand for 10 minutes, then garnish with parsley before serving with salad leaves.

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