Name: Baked bolognese pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oil; 1 medium (150 g) brown onion, chopped finely; 1 medium (120 g) carrot, grated finely; 1 clove garlic, crushed; 250 gram pork mince; 250 gram veal mince; 2 400 g cans peeled chopped tomatoes; 2 tablespoon tomato paste; 1/2 cup (125 ml) chicken stock or water; salt and freshly ground black pepper, to season; 2 cup (500 g) fresh ricotta cheese; 1 cup (80 g) grated parmesan cheese; 375 gram mini penne rigate pasta (or other short pasta); 2 tablespoon extra virgin olive oil, extra

Baked bolognese pasta

A creamy layer of ricotta and parmesan is just the tip of this delicious recipe. Hearty veal and pork mince pasta satisfy your winter comfort food cravings.

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

2 tablespoon extra virgin olive oil

1 medium (150 g) brown onion, chopped finely

1 medium (120 g) carrot, grated finely

1 clove garlic, crushed

250 gram pork mince

250 gram veal mince

2 400 g cans peeled chopped tomatoes

2 tablespoon tomato paste

1/2 cup (125 ml) chicken stock or water

salt and freshly ground black pepper, to season

2 cup (500 g) fresh ricotta cheese

1 cup (80 g) grated parmesan cheese

375 gram mini penne rigate pasta (or other short pasta)

2 tablespoon extra virgin olive oil, extra

Method

1.Preheat the oven to very hot (240°C/220°C fan-forced). Grease a 2.5 L (10-cup) oven-proof dish.

2.In a large saucepan, heat the oil. Add the onion, carrot and garlic. Cook, stirring, until the onion is soft. Add the minces to the pan. Cook, stirring, until browned.

3.Stir in undrained tomatoes, tomato paste and stock. Bring to the boil and then simmer, uncovered, about 10 minutes or until it has thickened slightly. Season to taste with salt and pepper.

4.Meanwhile, cook the pasta in a large saucepan of boiling, salted water until just tender; drain. Return the pasta to the pan. Combine the mince mixture with pasta, pour into the prepared dish.

5.In a medium bowl, combine the ricotta and half the parmesan; spread over the top of the hot mince and pasta mixture. Drizzle with extra oil. Top with the remaining parmesan. Bake in a very hot oven about 15 minutes or until browned.

Serve with a green salad, if desired.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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