Bolognese bake

Bolognese bake

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(31 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 6
Give your Bolognese a new lease of life with penne pasta and crème fraîche

Nutrition and extra info

Nutrition: per serving

  • kcal449
  • fat15g
  • saturates7g
  • carbs54g
  • sugars9g
  • fibre2g
  • protein25g
  • salt0.85g
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Ingredients

  • 400g lean minced beef
  • 3 garlic cloves, crushed
  • 1 tbsp caster sugar
  • 1 tbsp dried mixed Italian herbs
  • 690ml jar passata with onions and garlic
  • 350g penne
  • 200ml tub half-fat crème fraîche
  • 25g Parmesan, grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • garlic bread and salad, to serve

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

Method

  1. Heat grill to high. In a large, non-stick frying pan, fry the mince until browned. Add the garlic, sugar and herbs, and cook for 1 min more. Pour over the passata, add seasoning, then simmer while you cook pasta, following the pack instructions.

  2. Meanwhile, mix the crème fraîche and Parmesan. Spoon half the mince into an ovenproof dish. Mix the rest with the pasta and pour this on top. Drizzle over the Parmesan cream and grill until golden and bubbling. Serve with salad and garlic bread.

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Comments (34)

uwinsc's picture
3.75

I made this amount and then split it into 4 portions as I felt 6 was to small portions. I also reduced the amount of sugar. Easy to make but not very exciting

Nicky Gumery 111's picture
5

Just cooked a variation of this for tea...lovely. I used leftover bolognese which I think might be tastier than the recipe here looking at other comments? But easy and tasty way to enjoy a batch of frozen bolognese!

rachchapman's picture
5

Chose this recipe because it used up a load of ingredients I had in the fridge, but it was so yummy I can see it becoming a family favourite! I loved it exactly as it was - easy, healthy, delicious!

stonecold2k14's picture

Such a nice recipe easy to make & can please the most fussiest of eaters.
Me & my other half loved every bite :D

cath79's picture

Had some left over bolognese sauce and creme fraiche so this recipe was perfect. Really enjoyed it. Added cheddar as I didn't have any parmesan in, turned out really well. Will make again.

ceri_tregs's picture

This is a delicious way to spice up normal spag bol!! Definitely doing it again!! :)

chatonette's picture
2

The creme fraiche didn't do it for me....if I were to make ths again, I would replace it with fresh mozzarella.

deborahmenzel's picture
4

Quick, easy and tasty. Great for when it starts to et cold outside.

cc-offe's picture
5

This was really nice, I used a teaspoon of sugar following the other reviews but next time I think i'd reduce it to a 1/2. It was great though, very simple!

gillianleitch's picture
4

Doubled this for a crowd and it was very tasty. I didn't add much sugar, made a wee bit more creamy topping than stated plus added grated cheese on top.

svh1986's picture
3

On paper this recipe called out to me, but when eating I just wasn't that keen. It just seemed a bit...bland. My boyfriend enjoyed it, but I'm not sure I'd bother making again.

hgrigg89's picture

I found adding, smoked paprika and a little cumin (add to your own taste) picked the taste up. I also added grated mozzarella to the parmesan and creme fraiche. Don't go by the recipe like it was the gospel if you think it needs something add it, make it your own.

barrygreenback's picture
3

Added mushrooms and onions, could only get pasta sauce from local shop, think would be tastier with the recommended passata

hannah1992's picture
5

Made this on Saturday then again on Monday. Went down very well, even with my mum who is not keen on pasta or mince.

I didn't add any sugar, garlic or herbs as I prefer more simple, less fussy food and it tasted great. I really like the combination of the grated cheese with the creme fraiche. I'll be adding it to a few more recipes.

ladyrara's picture
5

Loved it, I'm sure it would taste even better when following the recipe properly, but this is absolutely something I will make again with what ever I have at the time.

ladyrara's picture
5

Loved it, I'm sure it would taste even better when following the recipe properly, but this is absolutely something I will make again with what ever I have at the time.

ladyrara's picture
5

Am just cooking this and made a couple of changes as trying to use things we have rather than buy in foods specially. I had a half jar of pasta sauce left over which I have used instead of the passata and added some water and tom puree, also have fusilli pasta in the cupboard so that is being used instead. I fried some onion to start with too as someone else had tried this previously. I only have cheddar cheese so have used that in the creme fraiche with the help of my 5 year old so fingers crossed it will still be as tasty with these changes!?!

barmaid1983's picture
5

just cooked this for tea and it was stunning. we used a jar of tomatoe and garlic pasta sauce and it worked brilliantly.

we did find it a little sweet but that's what we loved about it.

dawnyhow's picture
5

We loved this, and it was SO easy. I only made 2 small changes to the recipe :- less sugar as suggested by others on here and I substituted the full fat creme fraiche with half fat. It was still lovely and creamy. A big hit with my family.

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Questions (2)

Nicky Gumery 111's picture
5

Would this be OK to freeze?

goodfoodteam's picture

Hi Nicky Gunmery 111, thanks for your question this dish should be ok to freeze providing that the meat hasn't already been frozen. We haven't tested freezing this recipe in our kitchens so cannot guarantee perfect results, and it is possible that the freezing process could alter the texture of the crème fraîche topping as it might become slightly grainy. 

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