Spaghetti bolognese bake

By Carmen Niehaus
10 May 2016

Even the fussiest of eaters won't be able to say no to this tasty twist on an old favourite.

Serves 4 Preparation time: 20 min Baking time: 40 min

MINCE MIXTURE

  • 30 ml (2 T) oil
  • 2 onions, chopped
  • 3 cloves of garlic, crushed
  • 300 g extra-lean mince
  • salt and pepper to taste
  • ½ a bunch of spinach, white stems removed and shredded
  • 2 sachets (65 g each) tomato paste
  • 15 ml (1 T) sugar
  • 300 ml meat or vegetable stock
  • 1 can (400 g) baked beans in tomato sauce

WHITE SAUCE

  • 30 ml (2 T) margarine
  • 45 ml (3 T) cake flour
  • 375 ml (1½ c) milk
  • 5 ml (1 t) mustard
  • 60 ml (¼ c) grated mature
  • Cheddar cheese
  • 2 eggs, whisked

  • 250 g (½ packet) spaghetti

  • 15 ml (1 T) cheese sprinkle salt

  • white breadcrumbs

Preheat the oven to 180 °C.

1 Fry the onions and garlic. Add the mince and stir-fry until just done. Season with salt and pepper.

2 Add the spinach, tomato paste, sugar and stock, cover, reduce the heat and simmer for 20 minutes or until fragrant.

3 Mash the baked beans in the sauce and add. Heat through.

4 WHITE SAUCE Prepare the sauce using the margarine, flour and milk. Leave to cool. Stir in the mustard, cheese and  eggs.

5 SPAGHETTI Cook the spaghetti until just done, drain and mix with the cheese sauce.

6 Spoon the mince into the dish, spreading it evenly. Top with the spaghetti mixture. Sprinkle the cheese salt and breadcrumbs over and bake for 30 minutes. Serve with a salad.

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