Amazing Spaghetti Bolognese/Lasagna Recipe

My all time favourite meal is spaghetti bolognese! Growing up my Mum would cook me a special birthday dinner every year- and it was always spaghetti. I loved it so much that it was pretty much the only thing I knew how to cook as a teenager, and then when I got married I maybe, perhaps, made it a little too often, which is why my husband now HATES it! But he just needs to suck it up (no pun intended) because I have found the most perfect bolognese recipe ever (and my kids love it too, which means he’s now out-numbered!)

The recipe comes from allrecipes.com and has a five star rating with over 6,000 reviews, so if you don’t believe me- believe them! It really is fantastic. The only problem is that it’s a little time consuming- which is why I use half the recipe for spaghetti and the other half for lasagna! Then at least I get two REALLY amazing meals out of my hard work, which makes it even more worth it. I could have just sent you the link to the recipe, but that’s no fun! So I thought i’d document it as I went. I always get confused with layering the lasagna, so I know this will help me too!

Ingredients for the Bolognese:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Directions:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes. Drain and rinse with cold water.

 Serve with garlic bread and Italian Salad

Ingredients for the Lasagna: [Makes an 8x8] 1/2 bolognese recipe (above) I use what’s left from the spaghetti
1 tabespoons chopped fresh parsley
6 lasagna noodles
8 ounces ricotta cheese
1 egg
1/4 teaspoon salt
1/2 pound mozzarella cheese, sliced
1/2 cup grated Parmesan cheese

Directions:
Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (Or to “cheat” buy pre-cooked/oven ready lasagna)
In a mixing bowl, combine ricotta cheese with egg, parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of an 8×8 inch baking dish.

Arrange 2 lasagna sheets lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese slices.
Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese.

Repeat layers.
Top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.┬áBake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.I know this recipe seems like it’s really time consuming, takes a lot of work, and uses way too many ingredients- but it’s all so completely worth it! It’s the best spaghetti bolognese I have ever tried, and I LOVE spaghetti. I love the lasagna too…to the point where I probably won’t make any other recipe for it.

The bolognese recipe makes a big batch, which is why I used half for the spaghetti bolognese and half for the lasagna, but you could also use it to make 2 8×8 lasagna’s, one big 9×13 lasagna, or just store the left over bolognese for another day when you have less time…. I mean, I just know my husband would LOVE it if I stocked my freezer full of bolognese for endless spaghetti dinners!

Enjoy this recipe guys!!

Love, Sarah