This spaghetti Bolognese bake brings comfort food to the next level.
It features rich ground beef, pancetta, and a creamy tomato sauce with a hint of wine, all tossed with spaghetti and topped with Parmesan.
Baked until golden and bubbly, it’s a hearty, crowd-pleasing meal perfect for any night.
Why You’ll Love This Recip
Bold, meaty flavor – Thanks to pancetta, beef, and red wine.
Creamy & saucy – Crushed tomatoes and a splash of cream make it luscious.
Easy weeknight bake – Assemble, bake, and serve!
Comfort food magic – Classic spaghetti vibes with cheesy baked goodness.
What You’ll Need (Ingredient Highlights)
Ground beef & pancetta – The base of your meaty, umami-rich sauce.
Yellow onion & garlic – Aromatics that lay the flavor foundation.
Olive oil – Helps sauté everything beautifully.
Red wine & tomato paste – Deepens flavor and richness.
Crushed tomatoes & cream – A creamy tomato base that simmers to perfection.
Spaghetti – Use your favorite brand; cook until al dente.
Parmesan cheese – Stirred in and sprinkled on top for that irresistible finish.
Spices – Oregano, pepper flakes, and black pepper for depth.
Pro Tips Before You Start
Use baking soda in the beef – It keeps it juicy and tender.
Toast your fennel seeds – Enhances the sausage-style flavor.
Don’t skip the wine – It makes the sauce taste restaurant-quality.
Simmer the sauce long enough – To reduce and concentrate flavors.
Save some pasta water – Helps coat the noodles perfectly.
How to Make Spaghetti Bolognese Bake
Step 1: Prep the Beef
In a bowl, mix ground beef with water and baking soda. Let it sit for 15 minutes.
Step 2: Sauté Pancetta and Aromatics
In a large skillet over medium heat, cook pancetta for 5 minutes until crispy.
Add diced onion and garlic; cook until soft.
Step 3: Brown the Beef
Add the prepared ground beef to the skillet.
Season with black pepper and cook until browned and crumbly.
Step 4: Build the Sauce
Stir in tomato paste, dried oregano, and red pepper flakes.
Let cook for a minute until slightly darkened.
Step 5: Deglaze and Simmer
Pour in the red wine and stir in the crushed bouillon cube. Let reduce slightly.
Step 6: Add Tomatoes and Cream
Stir in crushed tomatoes and cream.
Reduce heat and simmer for 15–20 minutes, stirring occasionally.
Step 7: Cook Pasta
Meanwhile, boil spaghetti in salted water until al dente.
Reserve pasta water before draining.
Step 8: Combine and Bake
Toss the cooked pasta with the sauce and Parmesan cheese.
Add reserved pasta water as needed to coat evenly.
Transfer to a greased baking dish.
Step 9: Finish in the Oven
Sprinkle extra Parmesan on top.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
What to Serve It With
Garlic bread – For that classic pairing.
Green salad – Lightens up the rich pasta.
Roasted veggies – Great side to round out the meal.
Variations / Substitutions
Use ground turkey or sausage – A flavorful swap.
Make it spicy – Add extra pepper flakes or chopped chili.
Add veggies – Mushrooms, spinach, or grated zucchini blend in well.
Gluten-free – Use GF pasta and check labels on other ingredients.
Storage & Leftovers
Fridge – Store in an airtight container for up to 4 days.
Freezer – Wrap tightly and freeze for up to 2 months.
Reheat – In the oven at 350°F or in the microwave until warmed through.
FAQs
Can I make this ahead of time?
Yes! Assemble, cover, and refrigerate up to 1 day before baking.
Do I have to use wine?
No, but it adds a lot of depth. Use broth as a substitute.
What cream is best?
Heavy cream makes it richest, but half-and-half works too.
Can I use a different pasta shape?
Yes, penne or rigatoni are great alternatives.
Will it taste too tomato-y?
The cream balances it out—rich, not acidic.
How do I make it vegetarian?
Skip the meat and add sautéed mushrooms or lentils.
Can I double the recipe?
Absolutely! Use a large baking dish or divide between two.
Final Thoughts
This spaghetti Bolognese bake is everything I crave in a cozy pasta dish—rich, meaty sauce, al dente spaghetti, and a golden cheesy top.
It’s hearty, comforting, and always a hit at my table.
