Bolognese Crunch
- Preparation and cooking time
- Total time
- More effort
- Serves 2
Ingredients
- Bolognese Sauce
- 2 tsp vegetable oil
- 1 onion, finely chopped
- 150g minced beef
- 50g baby button mushrooms
- 1 can of chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp oregano or mixed herbs
- Salt and pepper
- 50g sweetcorn
- Pasta
- 140g spaghetti
- 1 tbsp olive oil
- Crispy Topping
- 30g bread crumbs
- 30g grated mozzarella cheese
- 1 tsp oregano or mixed herbs
Method
- STEP 1Preheat the oven to 200°C / Gas Mark 6
- STEP 2Prepare the vegetables: finely chop the onion and slice the baby button mushrooms. Also, open the can of sweetcorn and weigh out 50g if you haven't already.
- STEP 3Heat the vegetable oil in a saucepan and fry the onions until golden brown. Stir in the minced beef and cook until the meat has browned.
- STEP 4Add the mushrooms and fry for a further 2 minutes.
- STEP 5Add the tomatoes, tomato puree, salt, pepper and oregano (or herbs of your choice) and stir the mixture. If the sauce is looking too thick, add a few tbsps of water.
- STEP 6Bring to the boil and simmer for 20 minutes. Taste the sauce and add seasoning if needed.
- STEP 7While the bolognese sauce is simmering, cook* the spaghetti in a separate saucepan. (If you have limited room, you can just wait until the bolognese sauce has simmered, wash and dry the saucepan and cook the spaghetti from there.)
- STEP 8Cook the spaghetti in boiling water for 10-15 minutes until 'al dente'. Add a tablespoon of olive oil to the saucepan and mix it in.
- STEP 9Once you have cooked the spaghetti, mix it in with the bolognese sauce and spoon out the mixture into the ovenproof dish.
- STEP 10Sprinkle the breadcrumbs and mozzarella over the top of the bolognese and add some herbs. Put it in the oven and bake for around 15 minutes, until golden brown.