Step 1 - The Spaghetti.
There are two ways to cook spaghetti: the lazy way or the proper way.
The lazy way: place your spaghetti in a microwave bowl, cover in boiling water and microwave for 10 to 12 minutes on high.
The proper way: place saghetti in a pot, cover with boiling water and a bit of salt cook on a high heat until it starts to bubble then turn it down low and let it simmer, usually takes 10 to 15mins.
Step 2 - The Bolognaise.
In a hot large frying pan or wok, add your mince, break it up and cook it until it starts to brown over, and your tinned tomatoes, puree and sauce and mix it in, add a lid and let it simmer and cook on a low heat.
Step 3 - The Cheese Sauce.
If you know how to make a basic white sauce then you already know this part and may have a slightly different way to do it. My mother ensured the first thing I knew how to cook was a basic white sauce. (thank you mummy)
Add your butter to a hot sauce pan and allow it to melt thoroughly, add your flour to the fully melted butter and mix it in to create what looks like a little dough ball you may have to add more flour) slowly add the milk bit by bit, keep stirring and don't over saturate it, you want it to slowly start becoming a sauce.
Once you have the required consistancy ie no lumps or bumps, not too runny and not too thick start adding your cheese, bit by bit and keep stirring. You will need to do a taste test to ensure it is cheesey enough for you. Add a smidge of mustard to the sauce. I normally use the very tip of a knife as a measure around 1 ml, this will help bring out the flavour.
Step 4 - Putting It All Together.
You will need to keep an eye on the spaghetti while doing the othersteps, once the spaghetti is ready, pour out the excess water in the pot and give it a quick rinse with some cold water. Add your spaghetti to your bolognaise and mix it in well. You may want to transfer this over to a casserole dish. Flatten it out and add the cheese sauce on the top so it covers everything. if you have any excess grated cheese you can put this over the top.
Pop it in a preheated oven at 180 degrees for 20 to 30 mins. Keep an eye on it, you want the cheese sauce to turn a nice golden brown.
Step 5 - Serve.
Cut out sections and serve on a plate with some nice Garlic Bread or even a side salad.
If you aren't confident in multi tasking then you can do each step individually. I often have all 4 of my rings on at the same time, just ensure that the mince is still simmering on the lowest possible heat while you are doing the cheese sauce.
A lot of my recipes aren't strict and by the book i measure a lot by eye.
This is also a great dish that you can whip up in the morning or afternoon and then cook later in the day or at night, allow some extra time in the oven to heat through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 644 (60%)|
|Amt Per Serving||% DV|
|Total Fat 71.6g||95 %|
|Saturated Fat 38.7g||194 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 223.2mg||69 %|
|Sodium 884mg||30 %|
|Potassium 639mg||17 %|
|Total Carbohydrate 54.3g||16 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 51.3g|
|Protein 49.9g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1070
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