ONE-PAN SPAGHETTI BOLOGNESE BAKE
SERVES 4
INGREDIENTS
● 2 tbsp extra virgin olive oil
● 1 brown onion, finely chopped
● 2 garlic cloves, crushed
● 1 eggplant, finely chopped
● 1 red capsicum, finely chopped
● 250g pork and veal mince
● 2 tbsp tomato paste
● 400g can diced tomatoes ●125g dried spaghetti, broken into 6cm lengths
● 1/2 cup finely shredded fresh basil leaves
● 1/2 cup finely grated parmesan ● 3 eggs, lightly beaten
● 1 cup grated pizza cheese ● 60g mixed salad leaves ● 1 Lebanese cucumber, halved lengthways, sliced
● 1 tbsp lemon juice METHOD
1. Preheat oven to 200C/180C fan-forced.
2. Heat 1/2 the oil in a large flameproof baking dish over medium-high heat. Cook onion, garlic, eggplant and capsicum, stirring, for 5 to 7 minutes or until tender. Add mince. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add paste. Cook, stirring, for 30 seconds or until fragrant. Add tomatoes and 1 2/3 cups water. Bring to the boil. Add spaghetti. Cook for 10 to 12 minutes or until pasta is tender. Remove from heat. Stir in basil, parmesan and egg. Season. Sprinkle with cheese.
3. Transfer to oven. Bake for 20 to 25 minutes or until golden and set. Toss salad leaves and cucumber together. Drizzle with lemon juice and remaining oil. Serve bake with salad.