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Spaghetti bolognese frittata

  • 4 Servings


  • 1/4 cup (60ml) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons tomato paste
  • 150g beef mince
  • 400g can chopped tomatoes
  • 1 1/2 cups (375ml) Massel beef stock
  • 1 teaspoon Worcestershire sauce
  • 125g spaghettini, roughly broken
  • 1/4 cup (60ml) thickened cream
  • 2 eggs
  • 1/2 cup basil leaves, roughly chopped
  • 1/3 cup (25g) finely grated parmesan, plus extra to serve
  • Mixed salad leaves, to serve


  • 1
    Preheat the oven to 180°C.
  • 2
    Place 1 tablespoon oil in a 23cm oven-proof frypan over medium heat. Add the onion, garlic and celery and cook, stirring, for 2-3 minutes until softened. Stir in the tomato paste and cook for 1 minute. Add the mince and cook, breaking up any lumps with a wooden spoon, for 3-4 minutes until browned. Add the chopped tomato, beef stock and Worcestershire and bring to a simmer. Add the spaghettini, season with sea salt and freshly ground black pepper, then cook for 10-12 minutes until the pasta is al dente. Transfer the bolognese to a bowl and allow to cool slightly.
  • 3
    Meanwhile, whisk the cream and eggs together until combined. Add the basil and grated parmesan, then season. Fold the egg mixture through bolognese.
  • 4
    Wipe the frypan clean, then heat the remaining 2 tablespoons oil in the pan over medium-high heat. Pour the bolognese mixture into pan and cook for 3-4 minutes to set the base. Transfer to the oven and bake for 15 minutes until just set. Stand for 5 minutes, then serve with extra parmesan and salad leaves.

Source: taste.com.au


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