This Scrumptious Bolognese Pie has a crunchy pastry base, rich tomato Bolognese, creamy cheese sauce, and is topped with crunchy sourdough and fresh herbs. It is a great revamp of the traditional Spaghetti Bolognese!
This Bolognese pie is almost a combination of lasagne and Bolognese, just without the pasta. It can be prepared ahead of time, reheated and is made from scratch with low-fat ricotta cheese sauce, making it healthier than those pre-purchased cheese sauces filled with plastic cheeses and numerous preservatives.
Scrumptious Bolognese Pie
Print RecipeIngredients
- Bolognese Sauce Ingredients
- Drizzle of olive oil
- 1 large onion, finely diced
- 2 cloves of garlic, crushed
- 500 grams of lean beef mince
- 500 grams of Passata (tomato pasta sauce)
- 1 tablespoon of tomato paste
- 1 teaspoon of red wine vinegar
- 5 grams of chopped fresh basil
- 5 grams of chopped fresh parsley
- Cheese Sauce Ingredients
- Drizzle of olive oil
- ½ red onion, finely diced
- 1 teaspoon of cornflour
- 170 grams of low-fat ricotta
- 1 cup of low-fat milk
- Topping Ingredients
- 20 grams of bocconcini
- 50 grams of sourdough bread, roughly chopped
- 10 grams of chopped basil
- 10 grams of chopped parsley
Instructions
Bolognese Sauce Instructions
- Line a pie dish with pastry and follow instructions on the pack or the attached recipe to blind bake.
- In a large saucepan, slowly heat the oil and add the diced onions.
- Cook the onions on low-medium heat until they are translucent, and then add the garlic. Cook for 2 minutes.
- Add the beef mince and cook until the mince is browned and has broken up.
- Add the Passata, tomato paste and red wine vinegar. Cook for 10 minutes on low heat.
- Add salt and pepper to taste and then the fresh herbs. Cook on low heat for another 10 to 20 minutes or until thickened.
Cheese Sauce Instructions
- In a small saucepan, place the oil and onion over low heat and cook until it is softened and translucent.
- Add the cornflour and stir until the onion is well covered.
- Ensure you are constantly stirring and add the milk. Continue stirring and add the ricotta cheese.
- Stir and break the cheese up. Use a stick blender to create a smooth sauce.
- Continue stirring over low heat until the sauce thickens and covers the back of a spoon.
Poor Man’s Parmesan Instructions
- Place the bread on a lined tray, drizzle with olive oil and cook (or toast) until golden. Break into rough crumbs. Add the freshly chopped basil and parsley.
Assembly Instructions
- Spoon the Bolognese over the cooked pastry in the pie dish.
- Add the cheese sauce on top. Break the bocconcini up and place roughly over the cheese layer.
- Cook at 180 degrees Celsius or until the cheese has melted and started to turn golden.
- Add the Poor Man’s Parmesan just before serving.
