Spaghetti Bolognese Gratin

Ingredients

• 400 g Spaghetti (cooked al dente)
• 300 g Ground beef (lean if possible)
• 1 Onion (medium, finely chopped)
• 2 Garlic cloves (crushed)
• 30 ml Olive oil (for cooking and to drizzle over the pasta)
• 400 g Tomato purée (canned or jarred)
• 30 g Butter (for the béchamel)
• 30 g All-purpose flour (for the béchamel)
• 500 ml Whole milk (for the béchamel)
• 1 pinch Nutmeg (flavors the béchamel)
• 100 g Grated Parmesan (divided into two portions)
• 200 g Grated mozzarella (for gratinating)
• to taste Salt
• to taste Black pepper
• 1 Herb bundle (thyme, bay leaf) (optional)

Instructions

1. Prepare the aromatics

   Finely chop the onion and crush the garlic cloves.

   Time: PT5M

2. Sauté

   Heat 2 tablespoons of olive oil in a pan, add the onion and garlic, sauté for 5 minutes until translucent.

   Time: PT5M

3. Cook the meat

   Add the ground meat, break it up with a wooden spoon and cook for 5 minutes until nicely browned.

   Time: PT5M

4. Add the tomato and simmer

   Stir in the tomato purée, season with salt and pepper, add the herb bundle, cover and let simmer for 20 minutes over low heat.

   Time: PT20M

5. Prepare the béchamel

   Melt the butter in a saucepan, add the flour and stir for 1 minute to form a roux.

   Time: PT2M

6. Thicken the béchamel

   Gradually pour in the milk while whisking, add salt, pepper and a pinch of nutmeg, bring to a boil then cook for 5 minutes until thickened.

   Time: PT5M

7. Cook the spaghetti

   Bring a large pot of salted water to a boil, add the spaghetti and cook 8‑10 minutes according to package instructions. Drain.

   Time: PT10M

8. Drain and oil

   Return the spaghetti to the pot, add a drizzle of olive oil and toss to prevent sticking.

   Time: PT2M

9. Assemble the gratin

   In a gratin dish, pour half of the Bolognese sauce, sprinkle half of the Parmesan, layer half of the spaghetti, cover with béchamel, add the remaining Parmesan, place the remaining spaghetti, top with the rest of the Bolognese sauce and finish with a generous layer of grated mozzarella.

   Time: PT5M

10. Bake

    Place the dish in a preheated 180°C oven for 25 minutes until the top is golden and crisp.

    Time: PT25M

    Temperature: 180°C

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

85 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Spaghetti: penne, fusilli
• Instead of Ground beef: ground veal, ground turkey
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder
• Instead of Olive oil: sunflower oil
• Instead of Tomato purée: crushed tomatoes
• Instead of Butter: margarine
• Instead of All-purpose flour: whole wheat flour
• Instead of Whole milk: semi-skimmed milk, almond milk
• Instead of Nutmeg: cinnamon (small amount)
• Instead of Grated Parmesan: pecorino, grana padano
• Instead of Grated mozzarella: raclette cheese, mild cheddar
• Instead of Herb bundle (thyme, bay leaf): herbes de Provence

Equipment Needed

• Chef's knife
• Cutting board
• Frying pan
• Saucepan
• Whisk
• Large pot
• Colander
• Gratin dish
• Silicone spatula

Critical Steps — Do Not Skip

• Break up the meat properly to avoid large lumps.
• Thicken the béchamel without forming lumps.
• Cook the spaghetti al dente so they don’t become too soft in the oven.
• Distribute the sauce and pasta layers evenly.
• Bake until a golden crust forms without burning.

Chef Tips from the Video

• Use ground beef with 15% fat for more flavor without excess grease.
• Sprinkle a small amount of breadcrumbs on top before baking for an even crispier texture.
• Let the gratin rest 5‑10 minutes after removing from the oven so the slices cut cleanly.

Troubleshooting

Storage

Refrigerator: Uncooked gratin, covered, up to 24 h. Cooked gratin, 3‑4 days.

Freezer: Cooked gratin, tightly sealed, up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Bolognese sauce and béchamel the day before and keep them refrigerated.
• Assemble the gratin ahead of time, cover and refrigerate 24 h before baking.
• Cook the spaghetti al dente; they will finish cooking in the oven.