Lasagne spaghetti

Adam Liaw
Twisted classic: A tweak to the usual recipe gives an old favourite a boost.
Twisted classic: A tweak to the usual recipe gives an old favourite a boost. Photo: William Meppem

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?


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


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.

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.