Baked Bolognese Pasta
Melted Cheese and Egg Yolk
Indulge in a rich Italian meat sauce spaghetti, finished with a hidden egg yolk and a golden, bubbly cheese crust for the ultimate comfort meal.
This baked Bolognese is a decadent twist on a classic. By finishing the pasta in a combi-steamer with a fresh egg yolk tucked beneath a thick layer of cheese, the dish achieves a silky, carbonara-like richness that pairs perfectly with the acidity of the tomato-based meat sauce.
Ingredients
- 200 g cooked spaghetti
- 150 ml Italian-style meat sauce
- 50 ml tomato sauce
- 100 g shredded mozzarella or white cheese
- 1 egg yolk
- 1 tbsp olive oil
- 2 slices fresh tomato
- to taste fresh arugula
- optional chopped parsley
Instructions
- 1Heat oil in the pan
Place a frying pan over medium-high heat and pour in a small amount of olive oil. Ensure the pan is hot enough so the oil shimmers and coats the surface evenly, which prevents the sauce from sticking and helps distribute heat.
Tip: If the oil begins to smoke, the pan is too hot. Move it off the heat for a few seconds before adding your ingredients. - 2Add the meat sauce
Add a portion of pre-made Italian-style meat sauce to the hot pan. Use tongs or a spoon to place it directly into the oil, allowing the flavors to wake up as the sauce begins to sizzle and heat through.
Tip: Shaking the pan slightly as you add the sauce helps it incorporate with the oil and prevents any scorching on the bottom. - 3Add the tomato sauce
Pour a portion of tomato sauce over the heated meat mixture in the pan. Shake the pan continuously while heating to ensure the sauces are thoroughly combined and the flavors meld together perfectly.
Tip: Keep the pan moving to prevent the thick meat sauce from sticking or scorching as you incorporate the tomato base. - 4Combine pasta and sauce
Transfer the cooked spaghetti noodles directly into the pan with the simmering meat and tomato sauce. The heat of the pan will help the noodles absorb the sauce, ensuring every strand is well-coated and flavorful.
Tip: If the sauce looks too thick after adding the noodles, add a splash of starchy pasta water to loosen it up and create a silkier texture. - 5Melt in the cheese
Sprinkle a generous amount of shredded white cheese over the spaghetti while it is still in the pan. Toss the pasta gently using tongs so the cheese begins to melt and bind with the sauce, creating a rich and creamy consistency.
Tip: Toss the pasta quickly while the pan is still on the heat to ensure the cheese melts evenly without clumping. - 6Add the egg yolk
Once the pasta is plated in a shallow bowl, carefully place a single raw egg yolk right in the center. This adds a luxurious richness to the dish that will further emulsify when the pasta is later baked and mixed.
Tip: Use a small ramekin or the eggshell to lower the yolk gently onto the pasta to prevent it from breaking before serving. - 7Cover with cheese
Top the entire dish with a generous additional layer of shredded cheese, covering the yolk and pasta completely to prepare it for the melting process in the oven.
Tip: Centering the yolk first ensures it stays protected under the cheese, creating a rich, creamy sauce once broken after baking. - 8Bake in the combi-steamer
Carefully place the prepared bowl of pasta into a professional combi-steamer oven. Set the timer for 3 minutes to allow the cheese to melt completely and the egg yolk to warm through without fully setting.
Tip: The steam function in a combi-oven helps melt the cheese evenly without drying out the pasta strands.
