Preheat oven to 200°C / 180°C fan-forced. Grease and line the base of a 20cm springform pan. Place on an oven tray
Combine the pasta, Bolognese, egg and 1 cup of Perfect Italiano Perfect Melt cheese in a large bowl. Spoon into prepared pan, pressing down lightly. Sprinkle with remaining Cheese Melt. Bake for 45 minutes or until set in the centre and golden brown
Remove from oven. Cool in pan for 15 minutes. Cut into wedges and serve with salad
Tips & Hints
Prep and cook times based on using leftover Bolognese, alternatively use the Perfect Italiano Basic Bolognese recipe
For a veggie hit, add some thawed, frozen mixed vegetables to the mixture in Step 2
Basic Bolognese Sauce
Ingredients
1 tbsp. olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
1 kg beef mince
½ cup (110 g) tomato paste
¾ cup (185 ml) stock or red wine
1 x 400 g can diced tomatoes
1 x 700 g bottle tomato passata
Method
NOTE: If making your own Bolognese for this recipe, please allow for extra 10 min prep time and 1 hour cooking. Bolognese recipe makes approximately 7 cups (1¾ Litres) of sauce
Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned
Add the tomato paste and stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly
Add the diced tomato and passata and simmer, stirring occasionally, for 45 minutes or until sauce thickens
Tips & Hints
For leftovers, divide the Bolognese into 3 to 4 cup portions and freeze in airtight containers or resealable plastic bags for up to 3 months. Thaw in the fridge overnight
You can also refrigerate the Bolognese in an airtight container for up to 3 days
