Recipe

Spaghetti bolognese baskets

Jan 31, 1975 1:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Makes 36 Item
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Ingredients

Spaghetti bolognese baskets
  • 150 gram angel hair spaghetti
  • 1 egg
  • 1/4 cup (20g) finely grated parmesan cheese
  • 2 teaspoon olive oil
  • 1 stalk celery (150g), trimmed, chopped finely
  • 1 small carrot (70g), chopped finely
  • 1 small brown onion (80g), chopped finely
  • 200 gram beef mince
  • 1 tablespoon tomato paste
  • 1 cup (260g) bottled tomato pasta sauce
  • 36 small basil leaves

Method

Spaghetti bolognese baskets
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease three 12-hole (1 tablespoon/20ml) round- based patty pans.
  • 2
    Cook pasta in large saucepan of boiling water until tender; drain. Cool.
  • 3
    Combine pasta, egg and cheese in medium bowl; divide pasta mixture into pan holes, press the mixture firmly to cover pan holes evenly.
  • 4
    Bake pasta baskets about 20 minutes or until set. Cool in pans.
  • 5
    Meanwhile, heat oil in medium frying pan. Cook vegetables, stirring, until soft. Add beef, cook, stirring, until browned. Add paste and sauce; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until bolognese thickens.
  • 6
    Remove pasta baskets from pan using metal spatula; transfer to serving plate. Divide bolognese into baskets; top each with a basil leaf.

Notes

The pasta cases can be made, cooled and removed from the pans one day before the party. Store in an airtight container at room temperature. The bolognese sauce can be made two days ahead; keep it covered in the fridge. Assemble the baskets up to 3 hours before the party.

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