Baked Spaghetti


The good thing about this supper is that you can cook everything beforehand and put it together, then just bake in the oven when you’re ready to eat.


  • 1 onion, peeled
  • 2 tbsp olive oil
  • 2 garlic cloves, peeled and crushed
  • 500 g minced pork, veal or beef
  • 1 tbsp plain flour
  • 125 ml white wine
  • 800 g canned chopped tomatoes
  • 1 tbsp tomato purée (paste)
  • 250 ml chicken stock or water
  • sea salt
  • freshly ground black pepper
  • ½ tsp freshly grated nutmeg
  • few rosemary or oregano sprigs
  • 500 g spaghetti
  • 2 tbsp freshly grated parmesan


Finely chop the onion. Heat the olive oil in a large fry pan and cook the onion for 10 minutes. Add the garlic and minced meat and stir over high heat until it browns. Sprinkle with flour and cook, stirring, for 3 minutes.

Add the white wine and boil for 1 minute, then add the tomatoes, tomato puree, stock, sea salt, pepper, nutmeg and rosemary sprigs. Partially cover and cook gently for 45 minutes.

Heat the oven to 180°C/Gas 4. Cook the pasta in plenty of boiling salted water until tender but firm. Drain well, then toss with the sauce. Scatter with parmesan, pile into a lightly oiled serving dish and bake for 30 minutes until crisp on top.