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Do you want to try a new recipe for bolognese špagety? Are you thinking that you know most recipes for this classic Italian dish, but have you tried bolognese špagety inside out? Not yet? Then it’s time to try it! The original recipe for a baked meatball filled with špagetami with tomato omáčkou will become a favorite for your whole family. No wonder — the recipe combines the classic taste of bolognese špaget with the aroma of roasted ground meat and herbs! So get started!
Ingredients
To prepare the recipe for 4-6 people you will need:
- 1 kg ground beef,
- 1 larger chopped onion,
- 1 tablespoon chopped garlic,
- 2 eggs,
- 1 tablespoon water,
- 1 teaspoon parsley,
- 1 teaspoon salt,
- 100 g grated pecorino cheese,
- 100 g breadcrumbs,
- Worcestershire sauce,
- mineral water,
- Parmesan.
For the filling prepare:
- 1 pack of špagety,
- 4 tablespoons nut oil,
- 1 tablespoon chopped garlic,
- 1 pack of tomato purée,
- 1 teaspoon salt,
- salt, pepper, Mediterranean herbs (oregano, basil, marjoram) to taste.
Preparation
Cook the špagety in water according to the instructions; they should be al dente (about 8-10 min), then drain them.
Meanwhile prepare a pan and pour in the oil, add all the ingredients to make the sauce, i.e. garlic, tomato puré and seasoning. Simmer lightly. After cooking, take 1 ½ ladleful and pour it over the špagety, leaving the rest to pour over the finished meatball.
Now prepare the minced meat: put it into a larger bowl and add finely chopped onion and garlic, the breadcrumbs, eggs and the other ingredients. Mix thoroughly so the mixture combines well. Remove one third of the meat mixture and put it into a prepared container.
Prepare a baking dish, line it with foil and place the remaining part of the meat mixture so that you mimic the shape of the bowl. Into the created hollow put the špagety with the tomato sauce and cover with the remaining part of the meat mixture. Shape with your hands so a firm ball is formed. Wrap the foil over the top as well, but leave a small opening at the top so it can bake through completely.
Place in a preheated convection oven at 180° and bake for about 60 min. After removing from the oven carefully pour off excess juice through the opening in the foil and turn out onto a plate. Pour over the remaining tomato sauce and garnish with grated Parmesan before serving.
