Pasta Bolognese With Cheese
photo by Sandi From CA
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 29.58 ml olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 carrot, diced
- 2 celery ribs, chopped
- 4 slice bacon, finely chopped
- 5 button mushrooms, chopped
- 453.59 g lean ground beef
- 118.29 ml red wine
- 14.79 ml tomato paste
- 198.44 g can chopped tomatoes
- 1 sprig fresh thyme
- 473.18 ml dry penne pasta
- 295.73 ml milk
- 29.58 ml butter
- 29.58 ml all-purpose flour
- 236.59 ml diced mozzarella cheese
- 59.16 ml grated parmesan cheese
- salt and pepper
- fresh basil leaf (to garnish)
directions
- Fry the onion, garlic, carrot and celery in the olive oil until softened.
- Add the bacon and fry for 3-4 minutes.
- Add the mushrooms, fry for 2 minutes, then fry the beef until brown.
- Add the wine, tomato paste, 3 tablespoons water, tomatoes and the sprig of fresh thyme; bring to a boil; cover and simmer for 30 minutes.
- Preheat the oven to 400 F; Cook the pasta.
- Meanwhile, place the milk, butter and flour in a saucepan; heat gently, whisking until thickened.
- Stir in the mozzarella and Parmesan cheeses and season.
- Drain the pasta and stir into the cheese sauce; uncover the Bolognese sauce and boil rapidly for 2 minutes.
- Spoon the sauce into a casserole; top with the pasta mixture and sprinkle with the remaining Parmesan.
- Bake for 25 minutes or until golden; Garnish with basil and serve hot.
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Reviews
-
It was good, but I think it should be noted in the title that this is a casserole, not a classic Pasta Bolognese. The Bolognese "sauce" ends up just a delicious flavored meat, it wasn't a sauce at all when I made it because after the 30 minutes were up all of the liquid had evaporated. The red wine and bacon really give the meat a delicious flavor though. I used penne; only thing I did differently was add light mozzarella and it wasn't very flavorful, I think I'll do regular next time!
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California