Cheesy Spaghetti Bolognese Stack

Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes

Ingredients

For the Bolognese Sauce:

1 lb (450g) ground beef (or pork/sausage mix)

2 tbsp olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 medium carrot, finely diced

1 celery stalk, finely diced

2 cups tomato sauce (or crushed tomatoes)

1 tbsp tomato paste

1 tsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes (optional)

Salt and pepper, to taste

1/2 cup beef or chicken broth

1/4 cup red wine (optional)

For the Pasta and Cheese:

12 oz spaghetti

1.5 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large skillet over medium heat.

Add the onions, garlic, carrots, and celery, and sauté until softened, about 5 minutes.

Add the ground beef, breaking it apart with a spoon.

Cook until browned and no longer pink. Drain excess fat if needed.

Stir in tomato paste, cooking for 1 minute, then pour in the tomato sauce, broth, and wine (if using).

Add dried basil, oregano, red pepper flakes, salt, and pepper.

Lower the heat and simmer the sauce for 20-25 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.

Cook the Spaghetti:

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

Drain and set aside.

Assemble the Cheesy Stack:

Preheat your oven’s broiler (or set the oven to 400°F / 200°C).

Twirl the cooked spaghetti into small nests using tongs or a fork, and place them on an oven-safe plate or shallow dish.

Spoon a generous amount of Bolognese sauce over each spaghetti nest.

Top with shredded mozzarella and a sprinkle of Parmesan cheese.

Melt the Cheese:

Place the plate/dish under the broiler (or in the oven) for 5-7 minutes, or until the cheese is melted and bubbling.