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To serve four

Bolognese Pasta Bake

When it’s your turn to play hostess, our Bolognese Pasta Bake is a guaranteed crowd pleaser. It’s simple, filling and the Italian flavours add a va-va-voom to the comforting taste of home cooking.


  • 500g beef mince
  • 3 cloves garlic
  • 1 carrot
  • 1 celery stick
  • 1 white onion
  • 1 tablespoon of tomato puree
  • 150 ml chicken stock
  • 1 tin of whole tomatoes
  • 75ml milk
  • Lots of parmesan
  • 1 ball of mozzarella
  • 450g dried rigatoni

Recipe Steps:

  1. Finely dice your carrot, onion and celery. Add this to a hot pan with a splash of oil and sweat down. While this softens you can finely dice your garlic and chuck that in when things are soft. Season with salt and pepper.
  2. Add in your mince and cook that off for a couple of minutes before adding a splash of milk, tomato purée and your chicken stock. Cook that off for a few minutes and then add a tin of tomatoes and smash them up with a potato masher.
  3. Whilst the beefy ragu reduces a bit, you can get your pasta on and cook for about 10 minutes in salty, boiling water. Preheat the oven to 190ºC.
  4. When your pasta is cooked you can mix it all in with the sauce and add to a large oven proof dish. Top with excessive amounts of parmesan and torn up bits of mozzarella (you can tear it up with your hands, it’s fun) and get it into the oven for about 30 minutes until the cheese is melty and browned. Serve up and enjoy!
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