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Prepare the Bolognese Sauce:
Heat the olive oil in a large pan over medium heat. Add the ground beef (or pork/sausage mix) and cook until browned. Break it up with a spoon as it cooks.
Add the chopped onion, garlic, carrot, and celery to the pan. Cook until the vegetables are softened, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. If using, add the red wine and beef broth. Bring the mixture to a simmer and cook for 30-40 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Add sugar if needed to balance the acidity.
Adjust seasoning to taste, then remove from heat.
Cook the Spaghetti:
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain the pasta and set aside.
Assemble the Stack:
Preheat the oven to 180°C (350°F).
In a baking dish, spread a thin layer of Bolognese sauce on the bottom. Then, layer with spaghetti, followed by more Bolognese sauce and a generous sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used up, ending with a final layer of sauce and cheese on top.
Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
Garnish and Serve:
Remove the cheesy spaghetti Bolognese stack from the oven and let it sit for a few minutes to set. Garnish with fresh basil or parsley, if desired. Serve hot and enjoy!
Serving and Storage Tips:
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