Description
This Baked Spaghetti recipe combines a rich, flavorful beef Bolognese sauce with tender pasta and gooey cheese, baked to perfection for a comforting family meal. The slow-simmered sauce develops deep flavors, making it a hearty dish that can be prepared ahead and enjoyed leftovers.
Ingredients
Units
Scale
Sauce:
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely diced (optional)
- 1 stick celery, finely diced (optional)
- 750g / 1.5lb ground beef (mince)
- 3/4 cup (185ml) dry red wine (or water or beef broth/stock)
- 3 beef bouillon cubes, crumbled
- 1.2kg / 2.4 lb crushed tomato, canned
- 1/4 cup tomato paste
- 1 - 3 tsp white sugar, if needed
- 2 tsp Worcestershire sauce
- 3 dried bay leaves
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
- Salt and pepper to taste
Spaghetti Bake:
- 500g / 1lb spaghetti
- 8 - 10 slices Swiss cheese (or other variety), enough for a layer
- 2 cups (200g) shredded mozzarella cheese
Instructions
- Prepare the Sauce: Heat olive oil in a large, heavy-based pot over medium-high heat. Add minced garlic and chopped onion, cook for about 2 minutes until fragrant and translucent.
- Add Vegetables: Stir in diced celery and carrot, cook for an additional 3 minutes to soften.
- Cook the Beef: Increase the heat to high, add ground beef, and cook, breaking it apart with a spoon until browned evenly.
- Add Wine and Simmer: Pour in red wine, bring to a rapid simmer and cook for about 2 minutes to reduce slightly.
- Combine Remaining Ingredients: Stir in crushed tomatoes, tomato paste, crumbled beef bouillon cubes, Worcestershire sauce, bay leaves, thyme, salt, pepper, and optional sugar.
- Simmer the Sauce: Lower heat to maintain a gentle simmer, cover with a lid, and cook for at least 45 minutes, or up to 2 hours for deeper flavor. Add water if liquid reduces too much, ensuring the sauce remains saucy.
- Cook Pasta: While the sauce simmers, cook spaghetti in boiling salted water according to package instructions minus 1 minute for al dente. Drain and return to the pot.
- Combine Pasta and Sauce: Toss just over half of the sauce with the cooked pasta.
- Assemble and Bake: Preheat oven to 180°C (350°F). Grease a casserole dish. Layer half the pasta, then spread with half the remaining sauce. Top with cheese slices, then add remaining pasta and sauce. Finish with shredded mozzarella cheese. Cover loosely with foil.
- Bake: Bake covered for 25 minutes, then remove foil and bake for an additional 10 minutes until bubbly and cheese is golden. Let rest for 10-15 minutes before slicing and serving.
Notes
- Beef bouillon cubes can be replaced with beef stock powder or broth for richer flavor.
- Adjust sugar based on the sweetness of your canned tomatoes; start with 1 tsp and add more if necessary.
- Best to assemble, cool, and freeze before baking; bake from frozen covered for about 50 minutes, then uncover and bake an additional 10 minutes.
- Refrigerate leftovers for up to 4 days; reheat in microwave for best results.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 486 kcal
- Sugar: 9 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 72 mg
