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Baked bolgnese pasta

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium (150g) brown onion,
  • chopped finely
  • 1 medium (120g) carrot, grated finely
  • 1 clove garlic, crushed
  • 250g pork mince
  • 250g veal mince
  • 2 x 400g cans peeled chopped tomatoes
  • 2 tablespoons tomato paste
  • ½ cup (125ml) chicken stock or water
  • salt and freshly ground black pepper
  • 375g mini penne rigate pasta (or other short pasta)
  • 2 cups (500g) fresh ricotta cheese
  • 1 cup (80g) grated parmesan cheese
  • 2 tablespoons extra virgin olive oil, extra

Baked bolognese pasta

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes
Method

Preheat the oven to very hot (240°C/220°C fan-forced). Grease a 2.5-litre (10-cup) ovenproof dish.

Heat the oil in a large saucepan; add the onion, carrot and garlic, cook, stirring, until the onion is soft. Add the minces to the pan, cook, stirring, until browned.

Stir in the undrained tomatoes, tomato paste and stock; bring to the boil, simmer, uncovered, for about 10 minutes or until it has thickened slightly. Season to taste with salt and pepper.

Meanwhile, cook the pasta in a large saucepan of boiling, salted water until just tender; drain. Return the pasta to the pan. Combine the mince mixture with pasta, pour into the prepared dish.

In a medium bowl, combine the ricotta and half the parmesan; spread over the top of the hot mince and pasta mixture. Drizzle with extra oil. Top with the remaining parmesan.

Bake in a very hot oven for about 15 minutes or until browned.

Serve with a green salad, if desired.

Suitable to freeze and microwave.

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