[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” global_colors_info=”{}”][et_pb_row column_structure=”3_4,1_4″ _builder_version=”4.24.2″ _module_preset=”default” background_color=”#d6d6d6″ custom_padding=”||||false|false” border_radii=”on|15px|15px|15px|15px” global_colors_info=”{}”][et_pb_column type=”3_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#e22677″ text_font_size=”40px” custom_padding=”|20px||20px|false|false” hover_enabled=”0″ text_font_size_tablet=”40px” text_font_size_phone=”25px” text_font_size_last_edited=”on|phone” text_text_shadow_style=”preset3″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Pasta Bolognese Gratin<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ disabled_on=”on|on|off” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_icon font_icon=”||divi||400″ icon_color=”#1e5aff” icon_width=”50px” url=”https:\/\/www.mariannejones.co.uk\/zip\/zip_pasta_bolognese_gratin.zip” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_icon][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.mariannejones.co.uk\/swiss\/wp-content\/uploads\/2025\/01\/pasta_bolognese_gratin_screen1_1200.jpg” title_text=”pasta_bolognese_gratin_screen1_1200″ _builder_version=”4.27.4″ _module_preset=”default” border_radii=”on|15px|15px|15px|15px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.mariannejones.co.uk\/swiss\/wp-content\/uploads\/2025\/01\/pasta_bolognese_gratin_screen2_1200.jpg” title_text=”pasta_bolognese_gratin_screen2_1200″ _builder_version=”4.27.4″ _module_preset=”default” border_radii=”on|15px|15px|15px|15px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.mariannejones.co.uk\/swiss\/wp-content\/uploads\/2025\/01\/pasta_bolognese_gratin_screen3_1200.jpg” title_text=”pasta_bolognese_gratin_screen3_1200″ _builder_version=”4.27.4″ _module_preset=”default” border_radii=”on|15px|15px|15px|15px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” background_color=”#d6d6d6″ custom_padding=”||||false|false” border_radii=”off|15px|15px||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#e22677″ text_font_size=”40px” custom_padding=”|20px||20px|false|false” hover_enabled=”0″ text_font_size_tablet=”40px” text_font_size_phone=”25px” text_font_size_last_edited=”on|phone” text_text_shadow_style=”preset3″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Ingredients and Preparation<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” background_color=”#f7f4db” border_radii=”off|||15px|15px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”18px” header_font_size=”50px” background_enable_color=”off” text_orientation=”justified” custom_padding=”12px|20px|10px|20px|false|false” header_font_size_tablet=”40px” header_font_size_phone=”40px” header_font_size_last_edited=”on|phone” border_radii=”off||||” inline_fonts=”Alex Brush” global_colors_info=”{}”]<\/p>\n
Serves 2 to 3 people<\/p>\n
For Main Meal<\/strong><\/p>\n 250g Lean Mince Steak For B\u00e9chamel Sauce<\/strong><\/p>\n 250ml \u2013 300ml Milk 1 26cm Non-Stick Frying Pan Pre-heat oven to 200C. For fan assisted oven, 180C is recommended.<\/p>\n Cut Parma ham into thin strips and chop onion and garlic.<\/p>\n Heat one tablespoon of oil in frying pan. When very hot, add mince. Turn constantly with spatula and, whilst browning it, add onion and garlic. Continue to turn with spatula whilst adding Parma ham and tomato puree.<\/p>\n Add white wine, 100ml water, beef cube, sugar, salt, Italian herbs and whole cherry tomatoes. Turn with spatula.<\/p>\n Pour mixture into 2 litre pan and simmer on a low heat for approximately one hour. Stir occasionally with wooden spoon. Grease oven dish with margarine. Add half the pasta to the dish, followed by mince on top and finally the rest of the pasta, spreading each layer evenly.<\/p>\n Pour 250ml milk to 2 litre pan and heat. Once warm, add two level tablespoons of flour and whisk until mixture slightly thickens. Add tablespoon of margarine and 1\/4 teaspoon of Aromat or salt. Gently whisk constantly, whilst simmering, for approximately five minutes. If texture becomes too thick, add a little more milk and simmer for a further five minutes, whilst continuing to whisk.<\/p>\n Pour mixture over pasta and cover with silver foil. Place in middle of pre-heated oven and bake. After fifteen minutes, remove silver foil and bake for a further fifteen minutes.<\/p>\n Serve with a salad.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Pasta Bolognese GratinIngredients and PreparationSERVINGS Serves 2 to 3 people INGREDIENTS For Main Meal 250g Lean Mince Steak180g \u2013 200g Italian Pasta ( Fusilli )150g \u2013 200g Piccolo Cherry Tomatoes100ml White Wine2 Measures of Water ( 225cl and 100ml )75g \u2013 80g Parmaham1 Tablespoon Sunflower Oil1 Onion1 Garlic Clove1 Beef Cube1 Tablespoon Tomato Puree2 Portions […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-260","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/pages\/260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/comments?post=260"}],"version-history":[{"count":6,"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/pages\/260\/revisions"}],"predecessor-version":[{"id":829,"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/pages\/260\/revisions\/829"}],"wp:attachment":[{"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/media?parent=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
180g \u2013 200g Italian Pasta ( Fusilli )
150g \u2013 200g Piccolo Cherry Tomatoes
100ml White Wine
2 Measures of Water ( 225cl and 100ml )
75g \u2013 80g Parmaham
1 Tablespoon Sunflower Oil
1 Onion
1 Garlic Clove
1 Beef Cube
1 Tablespoon Tomato Puree
2 Portions Salt ( 1 Tablespoon and 1\/2 Teaspoon )
1\/2 Teaspoon Sugar
1\/2 Teaspoon Italian Herbs<\/p>\n
2 Tablespoons Plain Flour
1 Tablespoon Margarine
1\/4 Teaspoon Aromat or Salt<\/p>\nSUGGESTED PANS AND DISHES<\/strong><\/span><\/h3>\n
2 2Litre Pans
1 3Litre Pan
1 Oven Proof Dish ( 23cm Long, 15cm Wide, 5cm Deep )
1 Whisk
1 Spatula
1 Wooden Spoon
Silver Foil for covering Oven Proof Dish<\/p>\nPREPARATION<\/strong><\/span><\/h3>\n
Boil 225cl water in 3 litre pan. Whilst boiling, add Fusilli and one tablespoon of salt. Simmer on low heat for approximately 12 minutes. ( Allow longer time if softer texture is desired ). Drain the pasta and rince under cold water.<\/p>\n