Bolognese Cake in a springform pan — do something different with your spaghetti
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.
- 17.5 oz ground beef
- 1 diced onion
- 2 chopped garlic cloves
- 14 oz crushed tomatoes
- salt and pepper
- 5 fl oz milk
- 3 eggs
- 7 oz grated cheddar
- 7 oz grated gouda
- 3.5 oz grated parmesan
- 1 head of cooked broccoli, in florets
- 17 oz cooked spaghetti
- a little under 1 oz of black olives, chopped up
- some freshly grated parmesan
- a 11-inch springform pan
- Brown the ground beef in hot oil. Now add the onion and the garlic, and cook them together. Then add the tomatoes. Season well with salt and pepper, and then let the sauce cook down a little.
- Next, mix the milk, egg and the three sorts of cheese in a large pot. Then add the bolognese sauce, the broccoli and the spaghetti. Fold in the ingredients thoroughly, until everything is mixed evenly.
- Transfer everything into a springform pan that's 11 inches in diameter, flatten the surface until it's smooth and bake it for 30 minutes at 360°F. Then garnish with the olives and freshly grated parmesan and bake for another seven minutes at 390°F.
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!