Creamy Spaghetti Bolognese Bake

Serves 6

Creamy Spaghetti Bolognese Bake - Claire Joy Cook_1

What You Need

  • 1 onion, sliced
  • 2 garlic cloves, grated
  • 500g beef mince
  • 1.5 cups carrot, grated
  • 1 tin chopped tomatoes
  • 8 sundried tomatoes, chopped
  • 2 tbsp olive paste (optional)
  • 2 tbsp balsamic vinegar
  • 1 packet spaghetti
  • 50g butter
  •  ¼ cup flour
  • 1 tin Nestle dessert and cooking cream
  • 2 cups milk
  • 2 cups grated mature cheddar
Creamy Spaghetti Bolognese Bake - Claire Joy Cook_1

What To Do

Gently fry the onion in a little oil until softened, then add the garlic and mix well. Add the beef mince and cook until slightly browned. Add the tin of tomatoes, sundried tomatoes, olive paste and balsamic vinegar. Cook for 10 minutes until thickened but saucy. Remove from the heat and set aside.

While you make your cheese sauce, pop the spaghetti into salted boiling water and cook until al dente (so it still has a little bite to it – not completely soft).

To make the cheese sauce combine the Nestle dessert and cooking cream and milk and heat gently in a small pot. Then melt the butter in a separate pot and add the flour and whisk. Then slowly add the cream and milk mixture while whisking like crazy until smooth. Simmer for 5 minutes until thickened. Lastly add 1 cup of mature cheddar cheese and seasoning.

At this point preheat the oven to 200’c. Grease a medium baking dish or individual portion dishes (like I did). Empty the spaghetti into the Bolognese and mix together. Pour the spaghetti Bolognese into the baking dish, top with creamy cheese sauce, extra grated cheese on top and bake for 15 minutes. Remove from th oven once the cheese is golden and enjoy.