Bolognese mac'n cheese – a delicious combo of Italian and American classics
Bolognese mac’n cheese
Ingredients · Servings 4
- 300 g macaroni
- 500 g minced beef
- 1 carrot
- 1 yellow onion
- 2 garlic cloves
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsk oregano
- 1 cup red wine
- 1 pack crushed tomatoes
- 1 tbsp concentrated oxfond
- 1 tsk salt
- 2 tsp freshly ground black pepper
- 2 teaspoons honey
- 2 tablespoons butter
- 2 tbsp wheat flour
- 5 dl milk
- 150 g cheddar cheese
- 0.5 tsk salt
- 2 tsp freshly ground black pepper
- 0.5 tsp nutmeg
- 125g mozzarella
- green salad
Method · 1 h
- Cook the pasta al dente in lightly salted water. Drain and set aside.
- Peel and coarsely grate the carrot. Peel and finely chop the onion and garlic.
- Fry the carrot, onion and garlic in oil in a saucepan until soft. Add the tomato puree and fry for about 1 minute. Add the minced meat and brown until it has browned. Pour in the wine and simmer for about 1 minute. Add the crushed tomatoes and stock. Season with salt and pepper. Season with honey or sugar. Let the sauce simmer uncovered for 20–30 minutes until it has thickened. Preheat the oven to 200°.
- Cheese sauce: Melt the butter in a saucepan and whisk in the flour. Add the milk, a little at a time, while whisking until the sauce is smooth. Simmer for 2–3 minutes until thickened. Stir in the cheese, saving some for the gratin. Season with salt, pepper and possibly nutmeg.
- Mix the bolognese with the pasta and pour in the cheese sauce. Stir to coat everything evenly. Pour the mixture into an ovenproof dish and sprinkle with the rest of the cheese. Cut the mozzarella into slices and top with it. Gratinate in the middle of the oven for about 20 minutes until the surface is golden and bubbly.
- Let the gratin stand for about 5 minutes before serving. Serve with a green salad.
This bolognese mac 'n cheese combines the best of both worlds. A deeply flavorful ground beef sauce with red wine, herbs and tomato, mixed with a silky cheese sauce and pasta that is gratinated to perfection.
- 300 g macaroni or short pasta, e.g. elbow, penne or rigatoni
- 500 g of minced beef
- 1morot
- 1 yellow onion - small
- 1 ml of wine
- 2 tbsp tomato puree
- 1 tskoregano
- 1 dl red wine
- 1 pre-crushed tomatoes (390 g)
- 1 tbsp beef stock or veal stock
- 1 tsksalt
- 2 tsp honey or granulated sugar
Cheese sauce
- 2 tbsp butter
- 2 tbsp flour
- 150 gcheddarost- riven
- 0,5 tsksalt
- 0.5 tsp musk-dried, ev
- 125 gmozzarellaost
Accessories
Do this:
SUSTAINABLE tip! Change the meat: Cook the dish with lentils or minced mushrooms, it will be at least as juicy, but with a fraction of the climate impact.
The cheese: Choose Swedish hard cheese with a lower climate footprint instead of imported cheddar, or combine with plant-based cheese.
