Spaghetti Bolognese Pie

16 Ingredients

150grams spaghetti
1/4 cup basil leaves, chopped
1 carrot, chopped
1 onion, chopped
1 zucchini, chopped
1teaspoons dried oregano
1/2 cup parmesan, grated
1/2 cup smooth ricotta
1/2 cup mozzarella, grated
600grams beef mince
1tablespoons olive oil
3 eggs
700milliliter tomato passata
2 garlic cloves, crushed
50grams tomato paste
2 rasher streaky bacon, chopped

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Heat oil in a large frying pan over medium-high heat. Add mince and cook for 8 minutes, stirring with a wooden spoon to break up lumps. Transfer to a bowl.

Step 2 of 5

Add bacon, veg, garlic and oregano to the pan. Cook for 5 minutes or until golden. Stir in tomato paste. Return mince to pan, stirring well to combine. Pour in passata, reduce heat to medium-low and simmer for 15 minutes.

Step 3 of 5

Meanwhile, cook spaghetti as per packet instructions. Drain, without rinsing, and return to pan. Whisk 2 of the eggs. Stir through spaghetti with parmesan.

Step 4 of 5

Preheat oven to 180°C. Grease an eight-cup pie dish and place on a baking tray. Add spaghetti and press over base and side to form a crust.

Step 5 of 5

Stir basil into bolognese sauce. Fill pie crust with sauce and smooth the top. Whisk remaining egg and ricotta together, then season with salt and pepper. Spread over the bolognese sauce. Sprinkle with mozzarella. Bake for 30 minutes or until top is golden. Serve garnished with extra basil leaves.