Fancy a gorgeous pasta bake, rich in tomato sauce, mince and mozzarella? Then you’re going to love bolognese al forno!
But what is bolognese al forno? Well, “bolognese” is a sauce of Italian origin, typically made from minced beef, tomato, onion, and herbs and typically served with pasta. Meanwhile, “al forno” simple means baked.
So, if you whip up a lovely bolognese sauce, combine it with pasta and then bake it, you’ll have yourself a delicious bolognese al forno!
Ingredients
- 1 tbsp olive oil
- 1 red onion finely chopped
- 2 garlic cloves minced
- 1 courgette chopped
- 1 green pepper deseeded & sliced
- 200 g (7.1 oz) lean beef mince or vegetarian mince
- 1 tsp dried oregano
- 800 g (1.8 lb) tinned chopped tomatoes
- 1 tbsp tomato puree
- 350 g (12.3 oz) rigatoni or penne pasta
- 125 g (4.4 oz) mozzarella torn or chopped into chunks
- 100 g (3.5 oz) mature cheddar grated
- 10 g (0.4 oz) parsley finely chopped
- Salt and pepper
Equipment
Instructions
Preheat the oven to 200C (180C fan).
In a heavy bottom casserole dish, or frying pan, heat oil over medium heat.
Add the onion and garlic.
Fry for 2 minutes until just starting to soften.
Add the peppers and courgette.
Fry for a further 3 minutes.
Add the mince to the pan.
Cook for further 5 minutes or until browned/soft (depending on whether you’re using meat or vegetarian mince).
Add the tinned tomatoes, tomato puree, oregano, 100ml of water and a pinch of salt and pepper.
Stir through.
Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Whilst the sauce is simmering, cook the pasta in plenty of salted water for about 6-7 minutes (aim for about 3 minutes less than packet instructions) so that it still has plenty of bite to it, then drain. It will finish off cooking in the sauce in the oven.
Add the drained pasta and mozzarella to the pan.
Stir through. If using a frying pan, transfer the sauce and pasta into an ovenproof dish. If you’re using an ovenproof casserole dish, you can move on to the next step.
Scatter the grated cheddar on top.
Scatter the parsley on top.
Bake for just 10 minutes or until the cheese is melted and the whole dish is piping hot.
Serve and enjoy!
Pointers, tricks and troubleshooting tips for the perfect bolognese al forno
Is bolognese al forno easy to make?
This bolognese al forno recipe is really easy to make.
It only requires simple store cupboard and common refrigerator ingredients and can be made in a single casserole dish.
Will I need any special equipment for this recipe?
You don’t need any special equipment to make this bolognese al forno.
If you have a casserole dish that can safely go from stovetop to oven, that will make things a little bit simpler and also mean less washing up!
However, you can easily make the sauce in a standard saucepan, stir in the pasta and then transfer everything to a roasting tin before topping and baking.
Where can I buy a good casserole dish?
My personal preference for casserole dishes is enamelled cast iron as I find that they distribute heat really well and last for years and years. Have a search in your supermarket or homestore as there are often casserole dishes on offer. Alternatively, there are plenty you can buy online.
If you’re investing in your first casserole dish, then I would recommend going for a large one with a lid that is labelled as safe for both stovetop and oven use. That way, you’ll have a good piece of cookware that’s flexible for all sorts of cooking jobs.
How can I tell if beef mince has gone off?
Minced beef has the potential to go off much more quickly than, say, a steak might because it has a much larger surface area. this means that much more of the surface may be exposed to oxygen can promote the growth of bacteria. And as you probably know, a growth of bacteria could lead to food poisoning.
Fresh beef mince should appear a vibrant dark pink or red depending on the fat quantity. As it becomes less fresh and begins to break down, it will lose that vibrant colour and look grey. That’s a really good clue that your raw mince is past its best.
Other clues include the way it smells, so discard any mince that has an off or unusual odour. You may also see some slime on the surface which is another sign that your beef shouldn’t be used.
All supermarket purchased beef will come with storage advice and a Use By date, which you should adhere to. If you’re buying from a butcher, you can ask for their advice. As a general rule, you should put your beef mince in the refrigerator as soon as you get home from the supermarket and then use it within a day or two.
If you don’t think you’re going to be able to use your beef within that timeframe, it’s best to freeze it to prevent the bacteria from reproducing
When you cook your beef mince, be sure to cook it all the way through. Unlike steak, which can be seared but left rare in the centre, beef mince has lots of surface area, so needs to be thoroughly cooked.
Of course, it’s possible for beef mince to look perfectly healthy and still have been contaminated. That’s why it’s important to buy from suppliers who adhere to good standards of hygiene and food handling.
Is bolognese al forno suitable for vegetarians?
For this bolognese al forno recipe I have included the option to use either vegetarian mince or beef mince and provided instructions for cooking either way. this means that the recipe can be made entirely suitable for vegetarians if you like.
Is bolognese al forno suitable for vegans?
If you make this bolognese al forno using vegan-friendly mince and swap the cheese for vegan cheese alternative, then it is possible to make this dish suitable for a vegan diet.
Let me know if you try this and do include a comment telling me what your preferred vegan mince and vegan cheeses are, as it’s always great to hear which brands are working well for you!
Is bolognese al forno gluten-free?
The only ingredient which includes gluten in this recipe is the durum wheat pasta, so if you swap that for a gluten-free pasta alternative, it should be possible to make gluten-free bolognese al forno.
Note, however, it’s very important to check the packaging on all of the ingredients you use as gluten can sometimes appear in the most unexpected of places. Pay particular attention to the vegetarian mince, if using, as this can sometimes include wheat as a bulking ingredient.
Is bolognese al forno keto-friendly?
As this recipe includes a large helping of wheat-based pasta, it is not suitable for a keto diet.
However, if you wish, you could try replacing the pasta with spiralized vegetables such as zoodles (courgette noodles) although the results would of course vary. Let me know if you try it.
Is bolognese al forno healthy?
This bolognese al forno recipe contains about 500 calories per serving, 27g of protein, 59g of carbohydrate and 16g of fat, although exact amounts will depend on a number of factors such as the size of your vegetables, so this should only be used as a guide.
This recipe contains several vegetables (garlic, onion, peppers, tomatoes) so we really enjoy it as part of a balanced family diet.
Is bolognese al forno safe to eat while pregnant?
There is nothing in this bolognese al forno recipe that should present a risk to pregnant women if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
However, this is not medical advice and you should always check with your health professional. The NHS also has an excellent resource on foods to avoid in pregnancy.
What goes well with bolognese al forno?
This bolognese al forno is fantastic served with crusty bread or even garlic bread, fresh crunchy green vegetables, leafy salads, fresh tomatoes and a bright, acidic cordial or wine.
Can I make this bolognese al forno without mince?
You can definitely make this recipe without mince and it will still be a delicious pasta bake.
However, as “bolognese” is a sauce made from minced beef, it won’t strictly be bolognese al forno, but there’s no need to quibble over names when it tastes great, right?!
I haven’t got peppers can I use other vegetables?
You can use any vegetables you prefer in this recipe. I think baby broccoli aka brocolini aka Tenderstem broccoli would be wonderful in bolognese al forno, as would diced carrots or even aubergine. You could also throw in something more something challenging to the taste buds such as olives or capers.
Can I add extra vegetables to bolognese al forno?
You can definitely up the vegetable content in this bolognese al forno recipe, just be conscious that it may increase the cooking time in the early stages.
You may also find you need an extra tin of tomatoes to balance out the moisture content.
Can I add extra pasta to bolognese al forno?
You can add extra pasta to this recipe, just be aware that if you add a lot, you may need to add extra tomatoes and flavourings to prevent the dish from becoming dry or bland.
Can I make this bolognese al forno recipe ahead?
Yes, you can make this bolognese recipe ahead of time in one of two ways.
You can either make it up to the stage of being ready for the oven and then cover well, allow to cool to room temp and store in the refrigerator ready to bake the next day.
Alternatively, you can fully make your bolognese al forno including baking it in the oven. Cover it, cool it to room temp then place in the refrigerator ready to reheat until bubbling the next day.
In either case, I would recommend only boiling your pasta for 4 or 5 minutes so that it doesn’t go excessively soft in the refrigerator over night.
How should I store bolognese al forno? Can I leave it out on the counter or in the refrigerator?
As this recipe contains dairy products, meat and vegetables it should not be left out on the counter.
When you have enjoyed your bolognese al forno transfer any leftovers to a sealed container within 2-hours and store in the refrigerator.
How long does bolognese al forno keep?
Properly stored in a sealed container in the fridge, your pasta should keep for 3 to 5 days
Can I freeze bolognese al forno?
Yes, this bolognese al forno recipe freezes well!
When you have enjoyed your pasta, transfer any leftovers to a sealed, freezer-safe container within 2-hours. Aim to fill the container up as much as possible as the less air there is in there, the less chance there is of freezer burn.
What is the best way to reheat bolognese al forno?
If re-heating from chilled, there are a few options.
You can transfer your pasta bake into a saucepan and stir over a medium-low heat until piping hot – you may need to add a splash of extra water.
Alternatively, if your container is microwave-safe, you can lift a corner of the lid to allow steam to escape and cook the pasta in the microwave on medium until piping hot for 3-5 minutes. You may need to stir a few times to help evenly distribute the heat during cooking.
Finally, my favourite option if cooking from chilled is to transfer the pasta back to a casserole dish or roasting tray and bake again until piping hot. If you take this approach, I would recommend adding a fresh scattering of grated cheese on top. This will not only add flavour but also help prevent the pasta from drying out.
If your pasta bake is frozen, I would recommend defrosting to chilled overnight in the refrigerator before trying one of the above options, but if you’re in a hurry, you can reheat from frozen in the microwave. It may take up to 10 minutes to get piping hot.
Try to avoid stirring until the ice crystals have thawed or you may find your pasta breaks up.
Can I make this bolognese al forno recipe in a different quantity?
It is super easy to make this bolognese al forno in a different quantity.
Simply scroll down to the recipe card towards the bottom of this post and hover your mouse (or tap your finger) over the portion number, which is showing as 6 by default.
You will then be shown a slider, which you can move up and down to change the number of portions the recipe will give. As you do so, all of the ingredient quantities will automatically change accordingly. Clever, right?
Of course, if you significantly reduce or increase the size of this recipe, it may affect the cooking time, so keep an eye on your pasta bake as it cooks and use your judgement to decide how long it might need.
If you have any questions about changing the quantities, just ask!
Can I cook this bolognese al forno entirely on the stove?
You certainly can cook this recipe entirely on the hob/stove. However, “al forno” means baked in Italian so strictly speaking, any pasta that’s cooked entirely on the stovetop is not al forno.
However, it will still taste great if you simply stir in the cheese at the end, so you’ll get no complaints from me!
How can I make sure my bolognese al forno is perfectly cooked?
If your cheese is melted and the sauce below is bubbling, then your dish is most likely perfectly cooked. You can pop a fork in the centre and make sure it comes out piping hot – this will tell you that the heat has made it all the way through the dish.
When served, the pasta it should have a little bit of bite ie al dente, and the whole dish should be bursting with flavour.
If you hit any snags, then the tips below should help.
Why did my dish turn out dry/hard/burned/stuck to the pan?
If your dish seems dry then it could be that it is over-baked. Keep an eye on it once it goes in the oven. once the cheese is melted and the sauce is bubbling, it’s ready. You can always put a metal fork into the centre of the dish. if it comes out very hot then your dish is cooked through and ready to serve.
There’s plenty of moisture sauce in this recipe so it really shouldn’t go dry or stick, but if it did and you’re sure you didn’t bake it for too long, then chances are that the sauce was allowed to simmer for too long. have a look at these step-by-step images and aim to only reduce your sauce to the degree showing there.
Finally, I generally find that it’s not necessary to grease my casserole dish, but if your dish is prone to sticking then grease it well with butter to prevent sticking.
Why did my dish turn out really soft?
If your dish turned out soft or mushy, then chances are you overcooked the pasta before adding it to the sauce. Aim to boil it for no more than 6 minutes so that it still has some chalky bite. This will allow it to finish cooking in the sauce in the oven while still retaining some texture.
Why did my dish taste bland?
A bland dish can sometimes be blamed on something as simple as under-seasoning, so be sure to taste the sauce and add a pinch of salt and pepper to taste before stirring in the pasta
Aside from seasoning, the vibrant vegetables, garlic and herbs in this recipe should lend lots of flavour, so it really shouldn’t taste bland. However, garlic can lose its flavour as it ages, as can dried herbs, so taste your sauce before you add the pasta and adjust accordingly.
Can I make bolognese al forno in the slow cooker?
I personally haven’t tried making this recipe in the slow cooker, I’m afraid, I can’t see any reason why it wouldn’t work. If using beef mince, you’ll want to brown that off before adding to the pot, and I would probably use a small pasta such as macaroni to give it a good chance to cook in the sauce, plus an extra splash of water.
As I say, I haven’t tried this but you’ll probably want to go for about 4-6 hours on low. Let me know how you get on!
What flavours could I add to this dish?
If you’ve made this dish before and loved it but fancy a change then I would recommend adding some freshly chopped red chilli at the same stage you add the garlic. This will add a lovely, fresh-tasting kick to your finished bolognese al forno.
Alternatively, you could try using fresh herbs, such as basil, which will bring lovely perfumed aroma and flavour to your dish
Where does this recipe’s name come from?
Bolognese is an Italian invention, although contrary to popular belief it is not typically served with spaghetti. Instead, the original recipe, which hails from Bologna, calls for slow cooking of the meat in a rich tomato sauce and is typically served with tagliatelle, tortellini or gnocchi.
Al forno, too, is an Italian phrase, used to describe recipes that are baked in an oven. It’s a technique common in Northern Italy. where they make good use of wood-fired ovens.
Print this bolognese al forno recipe
Bolognese al forno
Ingredients
- 1 tbsp olive oil
- 1 red onion finely chopped
- 2 garlic cloves minced
- 1 courgette chopped
- 1 green pepper deseeded & sliced
- 200 g (7.1 oz) lean beef mince or vegetarian mince
- 1 tsp dried oregano
- 800 g (1.8 lb) tinned chopped tomatoes
- 1 tbsp tomato puree
- 350 g (12.3 oz) rigatoni or penne pasta
- 125 g (4.4 oz) mozzarella torn or chopped into chunks
- 100 g (3.5 oz) mature cheddar grated
- 10 g (0.4 oz) parsley finely chopped
- Salt and pepper
Instructions
- Preheat the oven to 200C (180C fan).
- In a heavy bottom casserole dish, or frying pan, heat oil over medium heat.
- Add the onion and garlic. Fry for 2 minutes until just starting to soften.
- Add the peppers and courgette. Fry for a further 3 minutes.
- Add the mince to the pan. Cook for further 5 minutes or until browned/soft (depending on whether you’re using meat or vegetarian mince).
- Add the tinned tomatoes, tomato puree, oregano, 100ml of water and a pinch of salt and pepper. Stir through.
- Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Whilst the sauce is simmering, cook the pasta in plenty of salted water for about 6-7 minutes (aim for about 3 minutes less than packet instructions) so that it still has plenty of bite to it, then drain. It will finish off cooking in the sauce in the oven.
- Add the drained pasta and mozzarella to the pan. Stir through. If using a frying pan, transfer the sauce and pasta into an ovenproof dish. If you’re using an ovenproof casserole dish, you can move on to the next step.
- Scatter the grated cheddar on top.
- Scatter the parsley on top.
- Bake for just 10 minutes or until the cheese is melted and the whole dish is piping hot.
- Serve and enjoy!
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Nutrition
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