Spaghetti Bolognaise Bake Recipe

Ingredients
250g dried spaghetti pasta
2 teaspoons olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
1 medium carrot, peeled, grated
500g lean beef mince
150g button mushrooms, sliced
700ml tomato passata sauce
40g butter
1/4 cup plain flour
2 cups milk
3/4 cup grated parmesan cheese
Salad leaves, to serve

Method

Step 1. Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity baking dish.

Step 2. Break pasta into 3 equal portions. Cook in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.

Step 3. Meanwhile, heat oil in a frying pan over medium heat. Add onion, garlic and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add mushroom and sauce. Bring to the boil. Reduce heat to medium-low. Cook for 10 minutes or until thickened.

Step 4. Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add flour. Cook, stirring, for 2 minutes or until mixture bubbles. Remove pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Stir in cheese.

Step 5. Add mince mixture to spaghetti. Toss to combine. Transfer to prepared baking dish. Pour flour mixture over pasta. Bake for 25 minutes or until top is lightly browned. Serve with salad leaves.