Perfect Italiano Perfect Melt
Perfect Italiano 4 Cheese Melt is a delicious blend of traditional Mozzarella, easy melt Mozzarella, Cheddar and Romano that melts beautifully and adds superior flavour to your meals
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Spaghetti Bolognese Bake
Basic Bolognese Sauce
Method
Spaghetti Bolognese Bake
- 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
- 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
Spaghetti Bolognese Bake
- 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
- 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
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nora vidler-blanksby
Ms - This was of using leftover Spaghetti and Bolognaise Sauce was brilliant I will come back to this time and time again.,,,
+ 8 star only ratings in addition to the reviews above
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