Spaghetti Gratin with Bolognese

Ingredients

• 400 g Spaghetti (type of spaghetti, cook al dente)
• 400 g Ground beef (85 % lean)
• 1 unit Onion (peeled and finely chopped)
• 2 units Garlic cloves (crushed)
• 2 tbsp Olive oil (for cooking)
• 400 g Tomato purée (or tomato sauce)
• 1 tsp Salt (to taste)
• 0.5 tsp Black pepper (to taste)
• 1 sprig Bouquet garni (thyme + bay leaf) (or herbes de Provence)
• 30 g Butter (for the béchamel)
• 30 g All-purpose flour (for the béchamel)
• 500 ml Whole milk (preferably whole)
• 1 pinch Nutmeg (grated)
• 100 g Grated Parmesan (for layers and topping)
• 150 g Grated mozzarella (for gratin)

Instructions

1. Preheat the oven

   Turn on the oven to 180°C so it reaches the right temperature before assembling.

   Time: PT5M

   Temperature: 180°C

2. Prepare the ingredients

   Slice the onion, crush the garlic, measure the quantities of meat, tomatoes, milk, etc.

   Time: PT5M

3. Sauté onion and garlic

   In a pan, heat 2 tbsp olive oil, add the onion and garlic, sweat for 3 minutes without browning.

   Time: PT3M

4. Cook the ground meat

   Add the ground meat, crumble it with a wooden spoon and cook 4 minutes until nicely browned and separated.

   Time: PT4M

5. Simmer the Bolognese sauce

   Stir in the tomato purée, salt, pepper, bouquet garni and let simmer over low heat 12 minutes, stirring occasionally.

   Time: PT12M

6. Prepare the béchamel

   Melt the butter in a saucepan, add the flour, mix for 1 minute, then gradually pour in the milk while whisking. Season with salt, pepper and nutmeg, bring to a boil and cook 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 al dente according to the time indicated on the package (about 8 minutes). Drain and drizzle with a splash of olive oil to prevent sticking.

   Time: PT8M

8. Assemble the gratin

   In a baking dish, spread half of the Bolognese sauce, sprinkle 50 g of Parmesan, add half of the spaghetti, cover with béchamel, then the remaining Parmesan. Add the rest of the spaghetti, the remaining Bolognese sauce and finish with grated mozzarella.

   Time: PT5M

9. Bake

   Place the dish in the oven and bake for 20 minutes at 180°C until the top is nicely golden and crispy.

   Time: PT20M

   Temperature: 180°C

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Spaghetti: penne, fusilli
• Instead of Ground beef: ground pork, ground turkey
• Instead of Olive oil: vegetable oil
• Instead of Tomato purée: canned diced tomatoes
• Instead of Butter: margarine
• Instead of All-purpose flour: wheat flour
• Instead of Whole milk: semi-skimmed milk, plant milk
• Instead of Grated Parmesan: pecorino
• Instead of Grated mozzarella: shredded cheese type mozzarella

Equipment Needed

• Pan
• Saucepan (béchamel)
• Large pot
• Baking dish
• Oven
• Wooden spoon or fork
• Whisk
• Cheese grater
• Colander

Critical Steps — Do Not Skip

• Cooking the ground meat without forming a block
• Thickening the béchamel without lumps
• Baking until golden

Chef Tips from the Video

• Use freshly grated Parmesan for more flavor.
• Sprinkle a small handful of breadcrumbs before the final bake for an even crispier crust.
• Let the gratin rest for 5 minutes out of the oven before cutting so the portions hold together.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

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

Make-Ahead Tips

• Prepare the sauces ahead of time and store them separately in the refrigerator.
• Cook the spaghetti al dente, rinse and refrigerate before assembling.
• Assemble the gratin the day before, cover and reheat 20 minutes before serving.