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Spaghetti Bolognese Gratin
A reinvented gratin that replaces lasagna with spaghetti. Homemade Bolognese sauce, creamy béchamel, melting mozzarella and gratinated Parmesan. Ready in under an hour for four people.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Be careful of hot oil splatters when cooking the onion and garlic.
- • Handle the hot oven and baking dish with heat‑resistant gloves.
- • Boiling water can cause burns: use tongs or a slotted spoon.
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