Spaghetti Bolognese Bake

Ingredients

• 2 cloves garlic
• 0.5 Organic lemon
• 500 g ground beef
• 1 large egg
• 3 tbsp whole‑grain breadcrumbs
• 0.5 tbsp dried oregano
• Salt
• Pepper
• 4 tbsp olive oil
• 2 shallots
• 1 tsp tomato paste
• 500 g canned diced tomatoes
• 0.5 tsp honey
• 350 g whole‑grain fusilli
• a handful basil
• 80 g mozzarella

Instructions

1. 1.

   For the meatballs, peel and press one clove of garlic through a press. Wash the lemon hot, pat dry and grate the zest. Mix the ground beef with egg, breadcrumbs, oregano, lemon zest and garlic; season with salt and pepper. Shape walnut‑size balls with damp hands and brown them in 2 tbsp hot oil in a pan for about 5 minutes on each side.

2. 2.

   For the tomato sauce, peel and finely chop the shallots and remaining garlic clove, then sauté them in the remaining olive oil until translucent. Stir in the tomato paste, add the tomatoes and simmer gently for about 10 minutes. Season with salt, honey and pepper to taste.

3. 3.

   Cook the pasta in plenty of salted water according to package instructions until very firm. Drain well. Wash the basil, shake dry and tear the leaves.

4. 4.

   Place the meatballs and pasta in a baking dish, sprinkle half the basil over them and pour the sauce on top. Cut or grate the mozzarella into small cubes and scatter it over the bake. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 20 minutes until bubbling. Remove, garnish with the remaining basil and serve.