Baked Bolognese Recipe

This is what happens when bolognese meets macaroni and cheese.
Photo by Ted and Chelsea

Servings: 6-8
Prep time: 15 minutes
Total time: 45 minutes


3 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 pound|450 grams ground beef
½ pound|225 grams ground pork
3 tablespoons tomato paste
½ cup|125 ml red wine
½ cup|125 ml whole milk
1 (15-ounce|425-gram) can tomato purée
kosher salt and freshly ground black pepper, to taste
1 ½ cups|375 ml heavy cream
1 pound|450 grams shell pasta
8 ounces|225 grams grated mozzarella cheese
garlic bread, to serve


  1. Heat the oven to 400°F.
  2. Heat the oil in a large saucepan over medium-high. Add the onion and cook until soft, 4 minutes. Add the garlic and cook 1 minute more. Add the beef and pork and cook, stirring and breaking up into small pieces, until browned, 5 minutes. Add the tomato paste and cook 1 to 2 minutes, then deglaze with the red wine. Cook until reduced, then stir in the milk, tomatoes, and ½ cup water. Cook until thick, 8 to 10 minutes. Season with salt and pepper and stir in the cream.
  3. Meanwhile, bring a large saucepan of generously salted water to a boil. Add the pasta and cook until al dente, 12 minutes. Drain, reserving ½ cup|125 ml cooking liquid. Toss the pasta with the sauce, reserved pasta water, and half of the cheese. Transfer to a 9-by-13-inch baking dish and top with the remaining cheese. Bake until the cheese is melted and the mixture is bubbling, 18 to 20 minutes. Serve immediately with garlic bread.

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