This one’s for everyone who’s had enough of eating pasta the old-fashioned way — today we’re serving up the Bolognese Cake. We’re saying no to sugar, and reaching for the milk, eggs and a springform pan to make sure this hearty meal takes on its true cake shape.
Bolognese Cake in a Springform Pan
Equipment
- Springform pan
Ingredients
- 500 g ground beef
- 1 diced onion
- 2 chopped garlic cloves
- 400 g crushed tomatoes
- salt and pepper
- 150 ml milk
- 3 eggs
- 200 g grated cheddar
- 200 g grated gouda
- 100 g grated parmesan
- 1 head of cooked broccoli, in florets
- 500 g cooked spaghetti
- 25 g black olives, chopped
- freshly grated parmesan
Instructions
- Brown the ground beef in hot oil. Add the onion and garlic, and cook them together. Then add the tomatoes. Season well with salt and pepper, and let the sauce cook down a little.
- Mix the milk, eggs, and the three types of cheese in a large pot. Add the bolognese sauce, broccoli, and spaghetti. Fold in the ingredients thoroughly until everything is mixed evenly.
- Transfer everything into an 11-inch springform pan, flatten the surface until smooth, and bake for 30 minutes at 360°F. Garnish with olives and freshly grated parmesan, and bake for another 7 minutes at 390°F.
VIDEO
Using a knife and fork to eat your neat slices means you can now eat spaghetti bolognese with next to no mess! Gone are the days of spraying sauce everywhere! And if this has sparked an interest in more cakes made from pasta, you can also try our tasty Pasta Cake and Pasta Cake with Grilled Eggplant variations!