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How to make Spaghetti bolognese frying pan lasagne

Yield = 6
Prep time: 0:20
Cook time: 0:55
Total time: 1:15

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 middle bacon rashers, trimmed, chopped
  • 2 garlic cloves, crushed
  • 750g beef mince
  • 1/3 cup red wine
  • 700g jar tomato passata
  • 1 tablespoon chopped fresh oregano leaves
  • 250g spaghetti
  • 1/2 cup finely grated parmesan
  • 1/2 cup thickened cream
  • 500g smooth ricotta
  • 1 1/3 cups grated mozzarella
  • Fresh oregano leaves, to serve

Method

  • Step 1 Heat oil in a 6cm-deep, 24cm round (top) ovenproof frying pan over medium-high heat. Add onion, carrot and bacon. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add mince. Cook, breaking up with a wooden spoon, for 8 minutes or until browned.
  • Step 2 Add wine. Simmer for 2 minutes. Stir in passata and oregano. Season with salt and pepper. Reduce heat to low. Simmer for 15 minutes or until sauce thickens.
  • Step 3 Meanwhile, break spaghetti in half and cook following packet directions. Drain well. Transfer to a heatproof bowl. Add parmesan, cream and 3/4 of the ricotta. Season with salt and pepper. Toss well.
  • Step 4 Preheat oven to 200C/180C fan-forced. Transfer 1/2 the bolognese sauce to a heatproof bowl. Using the back of a spoon, press remaining sauce in frying pan to level. Arrange 1/2 the spaghetti mixture over sauce. Spoon over remaining sauce, then top with remaining spaghetti mixture. Dollop remaining ricotta over the top. Spread gently to cover. Sprinkle with mozzarella.
  • Step 5 Bake for 25 minutes or until cheese is golden and melted. Stand for 5 minutes. Sprinkle with oregano. Serve.