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Lasagne spaghetti

Adam Liaw
Adam Liaw

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Twisted classic: A tweak to the usual recipe gives an old favourite a boost.
Twisted classic: A tweak to the usual recipe gives an old favourite a boost.William Meppem

Lasagne is lovely, but the layering is a tad tiresome. And spaghetti bolognese can be a bit too ordinary. So why not combine the two?

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Ingredients

Ragu bolognese

  • 2 tbsp olive oil

  • 1 large brown onion, grated

  • 1 carrot, grated

  • 1 stick celery, grated

  • 2 cloves garlic, grated

  • 2 tbsp tomato paste

  • 250g pork mince

  • 250g beef mince

  • 50g pancetta, finely chopped

  • ½ cup red wine

  • 2 x 400ml cans diced tomatoes

  • 2 bay leaves

  • salt and freshly ground black pepper

  • stock (if using)

Easy bechamel sauce

  • 75g butter

  • 2 tbsp plain flour

  • 500ml full-cream milk

  • salt

  • pinch of ground nutmeg

  • 500g packet spaghetti

  • freshly grated parmesan cheese, to serve

Method

  1. For the ragu, heat the oil in a large saucepan over a high heat and add the grated vegetables. Fry for about 5 minutes, stirring frequently until very fragrant. Add the tomato paste and fry for about 2 minutes. Add the pork, beef and pancetta and stir to coat. Add the wine, tomatoes, bay leaves, salt and pepper, and bring to a simmer. Continue to simmer partially covered for 1½ to 2 hours, stirring occasionally and topping up with a little stock or water if it starts to look too dry.

    For the bechamel sauce, stir the butter and flour in a small saucepan over a medium heat for 2 minutes until foaming, then add the milk a little at a time, stirring constantly to remove lumps until a thin sauce is produced. Simmer for 5 minutes, then stir in the salt and nutmeg.

    Cook the spaghetti in plenty of boiling salted water according to the packet directions. Drain well and toss a third of the ragu bolognese through the drained pasta.

    Share the pasta across 4 serving plates. Top each portion with alternating spoonfuls of the ragu and the bechamel, and finish with a little grated parmesan.

    Tip
    To get maximum flavour from your spaghetti in this dish, cook it until almost al dente, then add it to one third of the ragu with a little of the pasta water over a medium heat and finish it that way.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.theage.com.au/goodfood/recipes/lasagne-spaghetti-20151103-45lrc.html