Spaghetti Bolognese Bake
This Spaghetti Bolognese Bake layers tender beef and pancetta–tomato sauce with creamy pasta, all melted under a blanket of Parmesan—comfort food that’s easy to toss together and even easier to devour!
Ingredients
- 1 tbsp water
- ½ tsp baking soda
- 450 g 1 lb lean ground beef
- 115 g 4 oz diced pancetta
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tbsp olive oil as needed
- 1 tsp black pepper
- ¼ cup tomato paste
- 2 tsp dried oregano
- ¼ tsp red pepper flakes
- 175 ml ¾ cup dry red wine
- 1 beef bouillon cube crushed
- 800 g 28 oz crushed tomatoes
- ⅓ cup heavy cream or half-and-half
- 450 g 1 lb dried spaghetti
- 30 g 1 oz grated Parmesan, plus more for serving
Instructions
- Mix water and baking soda into ground beef. Let rest 15 minutes.
- Crisp pancetta 5 min. Add onion and garlic, cook until softened.
- Add beef, season with pepper. Cook until browned.
- Stir in tomato paste, oregano, chili flakes. Darken slightly.
- Pour in wine, crumble bouillon. Reduce.
- Stir in crushed tomatoes and cream. Simmer 15–20 minutes.
- See full steps with tips & photos → https://wimpysdiner.net/spaghetti-bolognese-bake/
Notes
- To prevent the pasta from drying out, reserve a bit of the pasta cooking water and stir it into the sauce before baking.
- For extra depth, swap half the ground beef for Italian sausage or add a splash of Worcestershire sauce to the sauce.