Spaghetti Bolognese Torte

Get ready to dive into this delicious Spaghetti Bolognese Torte.  It’s not just pasta—it’s a flavorful fiesta stacked into a tantalizing tower of taste.

To start with, tackle the spaghetti. Cook it until it’s al dente, because nobody likes a soggy noodle, am I right? We’re talking pasta perfection here! Furthermore, you need a bit of leeway. The spaghetti will be baked in the oven later.

Next, let’s sauté some ground pork and beef with onions, carrots, and basil. It’s like a savory symphony sizzling in your skillet. Can you smell that aromatic melody? Bellissimo!

Tip:

Puree the carrots in a food processor before adding them to the beef.

Now, brace yourselves for the tomato tango! We’re adding tomato paste and pureed tomatoes to the mix. Cook this until the mixture starts to caramelize.

Time to whisk together eggs, sour cream, and milk. This creamy dream team comes together to take our torte to the next level of lusciousness.

Layer upon layer, we assemble this Spaghetti Bolognese Torte, sprinkling Parmesan cheese like confetti at a pasta party. Spaghetti first, then the cream sauce. Distribute the meat sauce on top of that. Then the parmesan.  The final flourish is the cheesy crown atop the torte tower.

TIP:

The best pan to use is an 8″ springform with a rim of at least a 3+1/2″ height.

Pop it in the oven and let the magic happen. As it bakes, the cheese bubbles and browns, creating a golden cheesy crunchy crust. Each slice is a meal in itself. I love this recipe for brunch or an outdoor gathering.

So there you have it. Dive into this Spaghetti Bolognese Torte and savor the flavor journey!

Print

Spaghetti Bolognese Torte

Course Dinner

Cuisine Italian

Keyword Spaghetti Bolognese, Spaghetti Bolognese Torte, spaghetti torte

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 10 oz spaghetti
• table salt
• 1 large white onion
• 7 oz carrots
• 1 tablespoon extra virgin olive oil
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• kosher salt and freshly ground pepper.
• 2 tablespoons tomato paste
• 15 oz can pureed tomatoes
• 1/3 cup chopped fresh basil
• 2 teaspoons dried oregano
• 1.5 cups grated parmesan cheese
• 5 eggs
• 1 cup sour cream
• 1/2 cup milk

Instructions

Prep the Spaghetti:

1. Boil spaghetti in salted water until al dente.
2. Drain and set aside.

Make the Sauce:

1. Peel and dice the onion.
2. Finely dice the carrots and blitz them in a food processor or blender.
3. Mix the onion and carrot with the ground beef and pork.
4. Season with kosher salt and freshly ground pepper.
5. Heat the olive oil in a pot.
6. Cook the meat until it’s browned.
7. Stir in the tomato paste, then the pureed tomoatoes.
8. Stir in the basil.
9. Bring to a boil. Lower the heat and simmer uncovered over low heat for 10 minutes.
10. Season the sauce with salt, pepper, and the herb mixture.
11. Preheat oven to 350F.
12. Grease an 8” springform pan. Wrap aluminum foil around the bottom of the pan. halfway up the sides.

Make the Cream Sauce:

1. Whisk together eggs, sour cream, and milk.
2. Season generously with salt and pepper.

Layer the Torte:

1. Spread half of the spaghetti in the tin.
2. Pour half of the cream evenly over the top. Spread half of the minced sauce on top.
3. Sprinkle with half of the cheese.
4. Layer the remaining spaghetti, the remaining sour cream, the remaining meat sauce, and the rest of the cheese.
5. Bake for 45 minutes.
6. Let cool in the pan for 15 minutes.
7. Remove and transfer to a serving plate.

Like this Spaghetti Bolognese Torte? Also, check out some of these other recipes:

FRIED EGG SPAGHETTI NESTS

SPICED SWEET TOMATO CAKE

ROASTED TOMATO CAPRESE PASTA SALAD