Directions
- 1Brown off the mince.
- 2Add the diced vegetables (onion, carrots, celery, garlic) and sauté until softened.
- 3Add the tomato paste and cook for a couple of minutes.
- 4Add the red wine and cook for another 5 minutes.
- 5Add the canned crushed tomatoes, rosemary, salt, pepper, and chilli flakes.
- 6Simmer the Bolognese mixture on medium low for about an hour until it is thick and rich.
- 7Cook the pasta just shy of al dente.
- 8Melt the butter and add the flour to make a white sauce.
- 9Cook the butter and flour mixture for a few minutes to ensure the flour is cooked out.
- 10Gradually add the milk as the sauce thickens.
- 11Stir through the Parmesan and season with salt and pepper to the white sauce.
- 12Add the cooked pasta straight over the Bolognese mince mixture.
- 13Pour the white sauce on top of the pasta and Bolognese.
- 14Finish with a good handful of mozzarella cheese (or grated cheese of choice).
- 15Bake at 180°C for about 20 minutes until it's bubbling and golden on top.
Ingredients
- 1 kg beef mince
- 1 large onion
- 2 carrots, diced
- 2 stalks celery, diced
- 6 cloves garlic, crushed
- 2 Tb tomato paste
- 1 cup red wine
- 800 g can crushed tomatoes
- 1 rosemary stalk
- Salt
- pepper
- chilli flakes
- 500 g pasta
- 4 Tb butter
- 5 Tb flour
- 750 ml milk
- Salt
- pepper
- 0.5 cup grated Parmesan
- Grated cheese of choice
Equipment
oven
Tips
- When serving, dig all the way down to get mince, pasta, and white sauce in every bite.
- Add a little more milk if the white sauce is too thick, aiming for a pourable consistency.
- Make sure the flour is cooked out when making the white sauce.
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