Spaghetti Bolognese and Leftover Spaghetti Pie
We are trying to stop wasting so much food by re-using leftovers. But then again having the same food twice is never satisfying (unless it's a curry as that usually taste even better the next nigfht!).
So we had spaghetti bolognese for dinner the previous night. I added some leftover chopped raw butternut to my usual bolognese recipe. The next night I added a cheese sauce on top and bake it in a moderate oven for 30 minutes or until the cheese is bubbly. So easy and it taste almost like a lasagne!
Here is my usual spaghetti bolognese recipe (this is really so easy and cooking the pasta with the sauce makes it so amazing!):
What do you need:
- 500g beef mince (we use extra lean)
- 50g tomato puree (or more if you like the flavour)
- 1 can chopped tomatoes (I use the one with the roast vegetables)
- 1 onion sliced
- 1/2 packet linguine pasta (I love the flat serface and I like a lot of pasta in the mix)
- 2 tbsp peach chutney (or onion marmalade - something to add sweetness)
- Salt and pepper
- optional: 5 strips bacon chopped
- Fresh parsley and parmesan to serve
What to do:
- Heat some oil in a frying pan. Also a big pot with salt and water, allow to come to a boil.
- Add the onions (and bacon if using) to the frying pan and fry for 5 minutes until the onion is fragrant.
- Add the mince and break the big clumps up with a wooden spoon.
- Add the pasta to the boiling water and cook until 3/4 to al dente.
- Add the tomato puree and the canned tomato to the mince. Add the chutney and season with salt and pepper.
- Simmer until the pasta is ready.
- Using tongs add the pasta directly to the mince and mix through. If the mice mixture is a bit dry, then add some of the pasta water.
- Simmer until the pasta is cooked to your liking.
- Serve with chopped parsley and parmesan cheese.
Another option is to leave out the bacon and add veggies such as small chopped butternut, frozen peas, mushrooms (fried with the onions) or anything else. You can also make it creamy by adding 2 to 3 tablespoons cream cheese and stir through in the pan before serving with more cheese on top - but I won't do this if you are making the pie the next day.
The cheese sauce I make without measurements but here goes:
What you need:
- 1/2 cup cake flour
- 1/2 cup butter (eaqual amounts)
- 2-3 cups milk
- 2 cups cheese
What you do:
- Melt the butter in a pot.
- Add the flour and cook for about 5 minutes or until it changes colour.
- Take it of the heat and add 1 cup milk and stir quickly. Whisk until there are no clumps.
- Add more milk if it becomes to thick.
- Return to the heat and simmer.
- Add more milk until you get the consistency you like.
- Add 1 to 1 1/2 cups of the cheese and stir until melted.
- Season with salt, pepper and some peri-peri if no kids are eating with.
To make the pie:
- Preheat the oven to 180C.
- Add spaghetti bolognese to a pie dish (oven safe).
- Puor the cheese sauce over the top.
- Mix throught lightly.
- Top with the left over grated cheese.
- Bake for 30 to 40 minutes until it is golden and bubly.