Bolognese Pasta Bake

Name: Bolognese Pasta Bake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 1 tbsp rapeseed oil; 1 large onion, finely chopped; 2 celery sticks, finely chopped; 100 g chestnut button mushrooms, sliced; 400 g lean minced beef; 800 g passata (or 2 × 400 g jars of pasta sauce); 800 g passata (or 2 × 400 g jars of pasta sauce); a good pinch of caster sugar; 225 g penne pasta; 100 g ball of mozzarella, cut into cubes; 50 g mature Cheddar cheese, finely grated; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; dressed green salad

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 50

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This all-in-one pasta Bolognese is packed with flavour and can be made well in advance, ready to pop in the oven. I like to serve it with a lovely big soft leaf salad. It’s something we often make at home and everyone happily tucks in.

Ingredients

1 tbsp rapeseed oil
1 large onion, finely chopped
2 celery sticks, finely chopped<

Main course
Gluten-free

Method

Heat the oil in a sauté pan over a high heat. Add the onion, celery and mushrooms and fry for about 3 minutes, until softened. Add the mince and quickly brown, breaking up the lumps with a wooden spoon. Stir in the passata or pasta sauce and sugar, then season to taste. Cover and simmer for 45 minutes, stirring once or twice, until tender.

Preheat the ov