We went out last night, and had one too many cocktails. We’re not so bad today that it’s a takeaway pizza night, but even so we are craving carbs and simplicity.
Pasta bake is the tonic we need; it’s comforting, familiar and has a delicious, cheesy topping which I can’t get enough of.
As I say, this is a very simple recipe and you probably have your own version. However, if you only ever use Bolognese sauce with spaghetti, think about mixing it up a bit; I promise you will enjoy this.
I like using mushrooms in my Bolognese; it compliments the deep, earthy taste and means you can get away with using less meat. In fact, thinking about it, it may be possible to make a Bolognese switching the meat for mushrooms – keep your eyes peeled in the coming weeks, I’m going to try to find time to try this out!
This will serve 4, more if you have garlic bread on the side (we did, guilty). It’ll take an hour to make but only 20 minutes of actual work.
Bolognese Pasta Bake
400g penne pasta
1 tbsp olive oil
500g beef mince
2 cloves garlic
1 small glass red wine
400g tin of chopped tomatoes
1 tsp dried oregano
1 tsp dried basil
2 sprigs rosemary
250g chestnut mushrooms
1. Preheat the oven to 200 degrees.
2. Cook the pasta according to packet instructions. Drain.
3. Meanwhile, chop the onion and garlic and saute in a saucepan with the olive oil over a medium heat. Add the mince and allow to brown.
4. Pour in the red wine and allow it to reduce, then tip in the chopped tomatoes, rosemary, basil, oregano and sliced mushrooms. Simmer for 5 minutes and season with salt and pepper to taste.
5. Add the pasta and mix well, then transfer to an oven proof dish. Cover with a layer of the mozzarella and breadcrumbs, and put in the oven for 30-40 minutes (the longer the better) until golden, bubbly and crispy.