Scrumptious Bolognese Pie

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

Gretel Shaw

Take you love for Bolognese pie to the next level with this scrumptious Bolognese pie. This is a comfort food that will satisfy cravings for a yummy and filling pie.

5 from 1 vote

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Prep Time 50 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine Italian

Servings 8 people

Calories 260 kcal

Ingredients

 

MetricUS Customary

 

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Bolognese Sauce Ingredients

• 2 drizzles olive oil
• 1 large onion - finely diced
• 2 cloves garlic - crushed
• 500 grams ground beef (minced beef) - lean
• 500 grams passata or crushed tomatoes (tomato puree with seeds removed) - tomato pasta sauce
• 1 tablespoon tomato paste
• 1 teaspoon red wine vinegar
• 5 grams basil - chopped
• 5 grams parsley - chopped

Cheese Sauce Ingredients

• 2 drizzles olive oil
• ½ medium red onion - finely diced
• 1 teaspoon cornflour
• 170 grams Ricotta cheese - low-fat
• 1 cup milk - low-fat

Topping Ingredients

•  
  20 grams bocconcini
•  
  50 grams sourdough bread - roughly chopped
• 10 grams basil - chopped
• 10 grams parsley - chopped

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.

Nutrition

Calories: 260kcalCarbohydrates: 15gProtein: 17gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 211mgPotassium: 527mgFiber: 2gSugar: 7gVitamin A: 567IUVitamin C: 11mgCalcium: 134mgIron: 3mg

How did this recipe turn out for you?We’re eager to hear your thoughts!