Description
This classic baked spaghetti recipe features a rich, slow-cooked beef and tomato sauce layered with tender spaghetti and melted cheeses. Infused with herbs and a touch of red wine, it’s baked until bubbly and golden, making it a comforting and hearty meal perfect for family dinners or gatherings.
Ingredients
Scale
Sauce Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely diced (optional)
- 1 stick celery, finely diced (optional)
- 750g / 1.5lb ground beef (mince)
- 3/4 cup (185ml) dry red wine (or substitute with water or beef broth/stock)
- 3 beef bouillon cubes, crumbled
- 1.2kg / 2.4 lb crushed tomato, canned
- 1/4 cup tomato paste
- 1 – 3 tsp white sugar, if needed
- 2 tsp Worcestershire sauce
- 3 dried bay leaves
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
- Salt and pepper, to taste
Pasta and Cheese
- 500g / 1lb spaghetti
- 8 – 10 slices Swiss cheese (or other type), enough for a layer
- 2 cups (200g) mozzarella cheese, shredded
Instructions
- Prepare the sauce: Heat olive oil in a large skillet or saucepan over medium heat. Add minced garlic, chopped onion, diced carrot, and celery; sauté until vegetables soften, about 5 minutes. Add ground beef and cook until browned, breaking up the meat as it cooks.
- Deglaze and simmer: Pour in the dry red wine (or substitute) to deglaze the pan, scraping up any browned bits. Stir in crumbled beef bouillon cubes, crushed canned tomatoes, tomato paste, Worcestershire sauce, bay leaves, and thyme. Season with salt, pepper, and add white sugar if the sauce is too acidic. Bring to a simmer, then reduce heat to low. Let the sauce cook slowly, uncovered, for about 90 minutes, stirring occasionally to develop deep flavors and thicken.
- Cook the spaghetti: About 15 minutes before the sauce is done, bring a large pot of salted water to boil. Add the spaghetti and cook until al dente according to package instructions. Drain well.
- Layer the casserole: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of the meat sauce. Add half of the cooked spaghetti in an even layer. Place half of the Swiss cheese slices over the spaghetti, then spread half of the remaining meat sauce. Add the rest of the spaghetti, then top with remaining Swiss cheese slices. Pour the rest of the sauce on top, then sprinkle the shredded mozzarella evenly over everything.
- Bake the spaghetti: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Rest and serve: Remove the baked spaghetti from the oven and let it rest for about 10 minutes before serving. This helps the layers set and makes it easier to cut and serve.
Notes
- Note 1: Using beef bouillon cubes adds a rich, concentrated beef flavor to the sauce; if unavailable, substitute with beef broth or stock.
- Note 2: Adding sugar balances the acidity of the tomatoes; adjust to taste depending on your tomato brand and sweetness preference.
- For a vegetarian version, substitute the ground beef with lentils or plant-based meat alternatives and use vegetable broth instead of beef bouillon.
- Swiss cheese can be substituted with provolone, gouda, or mozzarella slices for a different melty texture and flavor.
