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Bolognese Pasta Bake

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5 from 5 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 15 minutes
Calories: 602kcal
Servings: 6 People
Metric - Imperial

Ingredients

  • 500 g Penne or Ziti
  • 15 ml Olive Oil
  • 500 g Beef Mince 10% Fat
  • 250 g Pork Mince 18% Fat
  • 1 Brown (Yellow) Onion Grated
  • 1 Carrot Grated
  • 3 Garlic Cloves Grated
  • 1 kg Diced Tomatoes Canned
  • 8 g Dried Italian Herbs
  • 60 g Parmesan Cheese Grated
  • 5 g Flat Leaf Parsley Chopped
  • 10 g Fresh Basil Torn or Chopped
  • Mozzarella Cheese Use As Much As You'd Like
  • Salt & Pepper To Taste
  • Fresh Basil Torn
  • Extra Virgin Olive Oil Drizzle

Method

  • Preheat oven to 180°C (350°F).
  • Place a large saucepan of water over high heat, heavily season with salt, and bring to a boil. Cook the pasta 3 minutes less than what it states on your packet instructions. Drain and set aside.
  • Place a large pot over high heat and allow it to get smoking hot. Add the olive oil, beef mince and pork mince, and fry for 6-7 minutes, breaking it up as it cooks, until no longer pink, golden, the water content has evaporated, and it reaches an internal temperature of 71°C (160°F).
  • Add the onion, garlic and carrot, and continue frying for 4 minutes, stirring frequently.
  • Pour in the diced tomatoes, season to taste, and bring the sauce to a boil. Reduce the heat to low and simmer for 3 minutes.
  • Add the Italian herbs, parmesan cheese, parsley and basil, and mix well to combine. Check for seasoning and simmer for 10 minutes.
  • Transfer the cooked pasta to the sauce and mix well to coat it all in the sauce. Pour half of the pasta mix into a ceramic baking dish, top with freshly grated mozzarella and parmesan cheese (optional), then add the remaining pasta mix and top with more mozzarella and parmesan to cover. Bake for 25-30 minutes or until golden brown. Remove and let cool for 15 minutes.
  • Portion into 6-8 servings and serve with more parmesan cheese, basil, and extra virgin olive oil.
Chef's Tips
Fry the mince until the pan is properly dry and the meat is starting to catch a little colour, not just cooked through — any leftover water will water down the sauce and stop it from thickening properly.
Undercooking the pasta by the full 3 minutes matters here — it'll keep absorbing sauce and finish cooking in the oven, so cooking it to al dente first will leave you with mushy pasta by the time it's baked.
Let the bake rest the full 15 minutes before portioning — this gives the cheese and sauce time to set slightly, so slices hold together instead of collapsing.
Storage & Reheating
Will keep in the fridge for up to 4 days in an airtight container, or in the freezer for up to 3 months. Reheat individual portions in the oven at 180°C (350°F), covered, until warmed through, or in the microwave for a quicker option.
Serving 450gCalories 602kcalCarbohydrates 73.6gProtein 38.9gFat 17.3gSaturated Fat 6gPolyunsaturated Fat 1.65gMonounsaturated Fat 7.02gTrans Fat 0.7gCholesterol 81.8mgSodium 336.6mgPotassium 1000.8mgFiber 6.9gSugar 7.5gVitamin A 272.6IUVitamin C 25.23mgCalcium 162.5mgIron 7.1mg