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Spaghetti bolognese pie

  • 0:40 Prep
  • 1:05 Cook


  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, diced
  • 1 celery stalk, diced
  • 2 rashers middle bacon, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • Pinch of ground cinnamon
  • 500g beef mince
  • 2 tablespoons tomato paste
  • 2 x 400g cans diced tomatoes
  • 1/4 cup chopped fresh mixed herbs (see notes)
  • 300g dried spaghetti
  • 3 eggs, lightly beaten
  • 1 1/2 cups grated pizza cheese
  • Chopped fresh flat-leaf parsley leaves, to serve
  • Salad leaves, to serve


  • 1
    Heat oil in a large, deep frying pan over medium heat. Add onion, carrot, celery and bacon. Cook, stirring occasionally, for 10 minutes or until softened. Add garlic and cinnamon. Cook for 1 minute or until fragrant. Increase heat to high. Add mince. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add tomato paste, tomatoes and herbs. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until thickened.
  • 2
    Meanwhile, cook spaghetti following packet directions. Drain. Transfer to a large heatproof bowl.
  • 3
    Preheat oven to 200C/180C fan-forced. Grease a 22cm round (base) springform pan. Line base and side with baking paper.
  • 4
    Add mince mixture, egg and 1 cup cheese to spaghetti. Season with salt and pepper. Toss well to combine. Spoon mixture into prepared pan, pressing with the back of a spoon to compact and level. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until firm. Stand for 10 minutes. Remove from pan. Sprinkle with parsley. Serve with salad leaves.

Source: taste.com.au


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