Macarronada (Brazilian Baked Spaghetti Bolognese)
A slow-simmered bolognese tossed with spaghetti and two kinds of cheese, then baked until bubbly — pure comfort food magic in every single bite.
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Servings: 6
Calories: 680kcal
Ingredients
- 4 tablespoons olive oil
- 1 pound ground beef
- 1 cup onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon tomato paste
- 3 cups very ripe tomatoes, diced
- 2 cups water
- 3 cups grated hard cheese (Parmesan or aged cured cheese)
- 0.5 pound shredded mozzarella
- Salt and pepper to taste
- 1 pound spaghetti
Instructions
- Warm 4 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Add 1 pound of ground beef and cook, breaking it apart, until well browned all over.
- Stir in 1 cup of chopped onion and 3 chopped garlic cloves. Cook for about 2 minutes until the onion softens, then work 1 tablespoon of tomato paste through the meat mixture until fully combined.
- Pour in 3 cups of diced ripe tomatoes and 2 cups of water. Stir well, bring to a boil, then reduce heat and simmer uncovered for 2 hours, stirring occasionally, until the sauce is thick and deeply flavored. Season with salt and pepper throughout.
- Bring a large pot of salted water to a boil and cook 1 pound of spaghetti until just al dente. Drain well and set aside.
- Spoon the bolognese over the drained spaghetti a little at a time, tossing until every strand is coated but not drenched. Fold in all 3 cups of grated hard cheese until fully incorporated.
- Transfer the pasta mixture into a baking dish and spread evenly. Scatter ½ pound of shredded mozzarella across the entire surface. Bake in a preheated 350°F oven for 10 minutes or until the mozzarella is fully melted and lightly golden. Serve immediately.
Nutrition
Calories: 680kcal