Spaghetti Bolognese Frying Pan Lasagne
Spaghetti Bolognese Frying Pan Lasagne
Ingredients
- 1 tbsp extra virgin olive oil
- 1 brown onion, finely chopped
- 1 medium carrot, finely chopped
- 3 middle bacon rashers, trimmed, chopped
- 2 garlic cloves, crushed
- 750g beef mince
- 1/3 cup red wine
- 700g btl Mutti Tomato Passata
- 1 tbsp chopped fresh oregano leaves
- 250g spaghetti
- 1/2 cup finely grated parmesan
- 1/2 cup thickened cream
- 500g smooth ricotta
- 1 1/3 cups grated mozzarella
- Fresh oregano leaves, to serve
Instructions
- 1
Heat oil 1 tbsp extra virgin olive oil in a 6cm-deep, 24cm round (top) ovenproof frying pan over medium-high heat. Add onion 1 brown onion, finely chopped, carrot 1 medium carrot, finely chopped and bacon 3 middle bacon rashers, trimmed, chopped. Cook, stirring, for 5 minutes or until onion is softened. Add garlic 2 garlic cloves, crushed. Cook, stirring, for 1 minute or until fragrant. Add mince 750g beef mince. Cook, breaking up with a wooden spoon, for 8 minutes or until browned.
- 2
Add wine 1/3 cup red wine. Simmer for 2 minutes. Stir in passata 700g btl Tomato Passata and oregano 1 tbsp chopped fresh oregano leaves. Season with salt and pepper. Reduce heat to low. Simmer for 15 minutes or until sauce thickens.
15 min - 3
Meanwhile, break spaghetti 250g spaghetti in half and cook following packet directions. Drain well. Transfer to a heatproof bowl. Add parmesan 1/2 cup finely grated parmesan, cream 1/2 cup thickened cream and 3/4 of the ricotta 500g smooth ricotta. Season with salt and pepper. Toss well.
- 4
Preheat oven to 200C/180C fan-forced. Transfer 1/2 the bolognese sauce to a heatproof bowl. Using the back of a spoon, press remaining sauce in frying pan to level. Arrange 1/2 the spaghetti mixture over sauce. Spoon over remaining sauce, then top with remaining spaghetti mixture. Dollop remaining ricotta over the top. Spread gently to cover. Sprinkle with mozzarella 1 1/3 cups grated mozzarella.
- 5
Bake for 25 minutes or until cheese is golden and melted. Stand for 5 minutes. Sprinkle with oregano Fresh oregano leaves, to serve. Serve.
25 min
