The perfect reason to save some leftover bolognese, these cheesy jaffles are a hit with the kids and make for easy weekend lunches.
Bolognese Jaffle
Ingredients
1 1/3 cups (330g) Easy Bolognese Sauce (recipe below) or use leftovers of your own sauce
8 slices thick cut white bread or wholemeal bread
4 tablespoons (80g) Western Star Spreadable Original Soft
8 Bega Tasty Natural Cheese Slices
Method
Preheat a jaffle maker. If using leftover Bolognese sauce, bring it to room temperature or warm slightly in your microwave
Spread each piece of bread on both sides with Western Star Spreadable Original Soft
Dividing mixture evenly, top 4 slices bread with the Bolognese sauce, spreading out to leaving a 1cm border. Then, top each sandwich with 2 Bega Natural Cheese Slices, then top with remaining bread
Cooking in 2 batches, place Bolognese-filled bread into the jaffle maker and cook for 3-4 minutes until golden and toasted. Serve with cherry tomatoes and basil leaves, if liked
Easy Bolognese Sauce
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
400 g lean beef mince
1 teaspoon dried oregano
2 x 400 g cans diced tomatoes
Salt and pepper, to taste
Grated Perfect Italiano Parmesan, to serve
Method
Heat 1 tablespoon oil in a deep frying pan over medium-high heat. Add onion and garlic. Cook, stirring often for 3-4 minutes until softened. Transfer to a plate
Add remaining oil and mince to pan. Cook, breaking up mince with a wooden spoon, over medium-high heat until browned
Stir in onion and garlic, oregano and tomatoes. Season with salt and pepper to taste. Bring to the boil then reduce heat and simmer, partially covered and stirring occasionally, for 1 hour
Enjoy this Bolognese sauce with your favourite pasta finished with grated Perfect Italiano Parmesan
