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Bolognese Bake
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Author: MaryAnn Dwyer
  • Bolognese Sauce:
  • 1/4 cup olive oil
  • 1 1/2 cups onions finely chopped
  • 1 1/2 cup carrots finely chopped
  • 2 cups celery finely chopped
  • 6 garlic cloves chopped
  • 3 ounces pancetta finely chopped
  • 1 pound meatloaf mix beef/pork/veal
  • 1 pound ground pork
  • 1 cup whole milk
  • 1 28 ounce can crushed tomatoes
  • 1 cup chicken stock
  • 1 cup dry white wine
  • 1 6 oz. can tomato paste
  • 1 tsp. kosher salt
  • 1 tsp. ground pepper
  • Bechamel Sauce:
  • 4 Tbsp. unsalted butter
  • 4 Tbsp. all-purpose flour
  • 2 cups milk room temperature
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. nutmeg
  • 1 lb. cavatappi
  • 1 cup freshly shredded parmesan cheese for sprinkling on top
  • basil leaves for garnish
  1. Bolognese Sauce: Heat oil over medium heat in a large pot. Add onions, carrots, celery and garlic. Saute for about 10 minutes until vegetables begin to brown. Increase the heat to high and add the pancetta. Saute for 3 minutes. Add the meatloaf mix and the ground pork and continue to cook until meat is no longer pink, breaking up meat with a fork. Add the milk and cook, stirring often until most of the milk is cooked down, about 15 minutes. Add the tomatoes, chicken stock and white wine. Reduce heat to medium low and simmer for 1 hour, uncovered, stirring occasionally. Add the tomato paste and mix until incorporated. Continue to cook for 20 more minutes. Season with the salt and pepper. Remove from heat.
  2. Bechamel Sauce: In a medium saucepan, over medium-high heat, melt butter. Whisk in flour, stirring often until lightly browned, about 1-2 minutes. Slowly add in milk, stirring until thickened. Simmer, stirring constantly, until sauce is thick and smooth, about 8-10 minutes. Do not let it come to a boil. Remove from heat.
  3. Preheat oven to 375 degrees.
  4. Cook the pasta in salted water, al dente according to package directions. Drain. Add 4 cups of the bolognese sauce to the drained pasta. Toss to coat. Fold in all the bechamel sauce.
  5. Add the pasta to a 9x13 baking dish or individual skillets sprayed with non-stick cooking spray. Bake for 25 minutes or until heated through and bubbling. Sprinkle with parmesan and garnish with basil leaves.