Lasagne spaghetti

all details

Lasagne is lovely, but the layering is a tad tiresome. And spaghetti bolognese can be a bit too ordinary. So why not combine the two?

Twisted classic: A tweak to the usual recipe gives this pasta dish a boost.
Twisted classic: A tweak to the usual recipe gives an old favourite a boost. Photo: William Meppem

Ingredients

Ragu bolognese

• 2 tbsp olive oil

• 1 large brown onion, grated

• 1 carrot, grated

• 1 stick celery, grated

• 2 cloves garlic, grated

• 2 tbsp tomato paste

• 250g pork mince

• 250g beef mince

• 50g pancetta, finely chopped

• ½ cup red wine

• 2 x 400ml cans diced tomatoes

• 2 bay leaves

• salt and freshly ground black pepper

• stock (if using)

Easy bechamel sauce

• 75g butter

• 2 tbsp plain flour

• 500ml full-cream milk

• salt

• pinch of ground nutmeg

• 500g packet spaghetti

• freshly grated parmesan cheese, to serve

Method

For the ragu, heat the oil in a large saucepan over a high heat and add the grated vegetables. Fry for about 5 minutes, stirring frequently until very fragrant. Add the tomato paste and fry for about 2 minutes. Add the pork, beef and pancetta and stir to coat. Add the wine, tomatoes, bay leaves, salt and pepper, and bring to a simmer. Continue to simmer partially covered for 1½ to 2 hours, stirring occasionally and topping up with a little stock or water if it starts to look too dry.

For the bechamel sauce, stir the butter and flour in a small saucepan over a medium heat for 2 minutes until foaming, then add the milk a little at a time, stirring constantly to remove lumps until a thin sauce is produced. Simmer for 5 minutes, then stir in the salt and nutmeg.

Cook the spaghetti in plenty of boiling salted water according to the packet directions. Drain well and toss a third of the ragu bolognese through the drained pasta.

Share the pasta across 4 serving plates. Top each portion with alternating spoonfuls of the ragu and the bechamel, and finish with a little grated parmesan.

Tip
To get maximum flavour from your spaghetti in this dish, cook it until almost al dente, then add it to one third of the ragu with a little of the pasta water over a medium heat and finish it that way.

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  • Main Ingredients - Pork, Beef, Pasta
  • Cuisine - Italian
  • Course - Dinner, Main-course
  • Occasion - Family meals, Kids' cooking, Midweek dinner

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1 comment so far

  • We call this "poor man's lasagne" in our house.

    Day 1, make a double batch of spag bol, and put the second half in a baking dish.

    Day 3, tuck spoonfuls of fresh ricotta in amongst the pasta, cover with béchamel sauce, top with cheese and bake until hot and golden on the top.

    Easy, delicious and it's like getting a 'free' meal at the end of a long day.

    Commenter
    Maggie
    Location
    Date and time
    November 05, 2015, 6:48PM

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