Baked Bolognese



Bolognese is always a delightful choice, and it becomes even more appealing when you can prepare it entirely in advance. Imagine the convenience of assembling this rich, flavorful dish ahead of time, with the assurance that baking it on the day of your event will yield results as sumptuous as if it were made fresh that same day. That’s not just smart cooking; it’s sheer brilliance! To add an extra touch of charm, this recipe features fun sailors knot pasta shape, ensuring that each forkful is packed with joyful, savory satisfaction. Perfect for gatherings, this make-ahead Bolognese promises to be a crowd-pleaser, leaving your guests impressed with each perfectly seasoned bite!

Discover the complete recipe of Baked Bolognese at!

Unsalted butter 1 tbsp
Olive oil 2 tbsp
Red onion 1 - finely chopped
Carrots 2 - small, peeled and finely chopped
Celery 1 rib - finely chopped
Kosher salt 1 ¼ tsp - divided
Ground chuck 1.5 lbs
Garlic 2 cloves - chopped
Calabrian Chili Paste 1 ½ tsp - optional
Tomato paste ¼ cup
Whole milk 2 cups
Red wine 1 cup - dry, such as Chianti
San Marzano tomatoes 28 oz - (or 2 14-ounce cans carbara pomodorini tomatoes) crushed by hand
Bay leaves 1
Parmigiano Reggiano cheese rind 1 - 1 piece (3-inch)
Nodi Marini pasta 17.5 oz - 1 package, such as Giadzy
Parmigiano Reggiano PDO cheese 1 ½ cup - freshly grated, divided
Mozzarella cheese 1 ½ cup - shredded

How to prepare Baked Bolognese

Explore detailed instructions and every step for making Baked Bolognese at!