Recipe: Bolognese Pasties
Need ideas for leftover bolognaise sauce? Well this pasty recipe is the bee’s knees and the exact food you need if you’re coming home from a big night out. Idea. Take some pastry, wrap up your spaghetti and meat sauce into parcels, bake and cover with parmesan. Ideal for cheap skates- students, we’re looking at you.
- 1 white onion
- 2 cloves garlic
- 1 carrot
- 1 stick celery
- 1 tbsp olive oil
- 500 g beef mince
- 100 ml red wine
- 2 tbsp tomato purée
- 400 g chopped tomatoes
- 100 ml milk
- 1 tbsp dried oregano
- 50 g dried spaghetti
- 2 sheets ready rolled shortcrust pastry
- 100 g cheddar cheese
- 40 g parmesan cheese, grated (optional)
- 1 egg, beaten
Start The Bolognese
Peel and finely dice the onion and cloves of garlic.
Peel and finely dice the carrot, then wash the celery cut off the top and bottom and finely dice that.
Heat the vegetable oil in a large saucepan over a medium heat before adding all of the diced vegetables to fry, with a lid on, for about 10 minutes until all the veg has softened.
Turn the heat up on the pan, remove the lid, then add the minced beef, breaking it up as much as possible as you add it to the pan.
Simmer The Bolognese
Cook for 5 minutes to gain some colour of the meat before splashing in the red wine, tomato purée,tinned tomatoes, milk and the dried oregano.
Stir to combine, then heat to a very gentle simmer.
Place the lid back on and cook over the lowest heat possible for 1 hour, keeping an eye on it as you may need to a add a glass of water if it reduces so much that it starts to stick to bottom of the pan. It should be fairly saucy.
When you’re ready to eat, heat a large pan of water to the boil and add some salt if you prefer.
Cook The Pasta
Break the spaghetti into 2-3cm long stands.
Lower the spaghetti into the water and make sure all strands are submerged as quickly as possible and then stir so that they don’t stick together.
Heat back to a boil and cook for 9 minutes before draining into a colander.
Combine the pasta with the sauce.
Make The Pasties
Preheat the oven to 200ºC.
Cut 15cm circles out of the pastry and add 1 tablespoon of the bolognese mix into the centre. Grate enough cheddar cheese over the bolognese to almost cover it. Brush the outside with the beaten egg and fold the pastry over the bolognese so that it’s encased.
Grate the parmesan cheese over each pasty.
Bake The Pasties
Using your thumb or a fork press (crimp) the pastry around the edge to make sure it’s well sealed.
Brush the tops with beaten egg and poke a little hole in the top of each pasty.
Bake for 20 minutes, until the pastry is golden.
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