Close Button

Spaghetti bolognese frying pan lasagne

Spaghetti bolognese frying pan lasagne

Cooking Time

Preparation Time : 20

Cook Time : 55

Total Time : 75



  • 1 tablespoon extra virgin olive oil

  • 1 brown onion, finely chopped

  • 1 medium carrot, finely chopped

  • 3 middle bacon rashers, trimmed, chopped

  • 2 garlic cloves, crushed

  • 750g beef mince

  • 1/3 cup red wine

  • 700g jar tomato passata

  • 1 tablespoon chopped fresh oregano leaves

  • 250g spaghetti

  • 1/2 cup finely grated parmesan

  • 1/2 cup thickened cream

  • 500g smooth ricotta

  • 1 1/3 cups grated mozzarella

  • Fresh oregano leaves, to serve


  • 01

    Heat oil in a 6cm-deep, 24cm round (top) ovenproof frying pan over medium-high heat. Add onion, carrot and bacon. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add mince. Cook, breaking up with a wooden spoon, for 8 minutes or until browned.

  • 02

    Add wine. Simmer for 2 minutes. Stir in passata and oregano. Season with salt and pepper. Reduce heat to low. Simmer for 15 minutes or until sauce thickens.

  • 03

    Meanwhile, break spaghetti in half and cook following packet directions. Drain well. Transfer to a heatproof bowl. Add parmesan, cream and 3/4 of the ricotta. Season with salt and pepper. Toss well.

  • 04

    Preheat oven to 200C/180C fan-forced. Transfer 1/2 the bolognese sauce to a heatproof bowl. Using the back of a spoon, press remaining sauce in frying pan to level. Arrange 1/2 the spaghetti mixture over sauce. Spoon over remaining sauce, then top with remaining spaghetti mixture. Dollop remaining ricotta over the top. Spread gently to cover. Sprinkle with mozzarella.

  • 05

    Bake for 25 minutes or until cheese is golden and melted. Stand for 5 minutes. Sprinkle with oregano. Serve.



Please Login to comment

Link copied