Baked Bolognese Giada De Laurentiis Inspired: A Comforting, Slow-Baked Pasta Classic

Why You’ll Love This Recipe

This Baked Bolognese, inspired by Giada De Laurentiis’ beloved approach to Italian comfort food, transforms a traditional stovetop sauce into a deeply rich, oven-finished masterpiece. Baking the sauce allows the flavours to intensify slowly, creating a velvety meat sauce that clings beautifully to pasta. The combination of beef, aromatics, tomatoes, wine, and herbs results in a dish that feels both rustic and refined. I once experimented by substituting part of the beef with turkey to lighten the dish, and it still baked up wonderfully hearty with a slower, gentler flavour. This recipe is ideal for weekends, entertaining, or any time you want a pasta dish that feels truly special. The oven does most of the work, leaving you with a deeply layered, restaurant-quality Bolognese that only gets better as it rests.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef
Provides the rich, savoury foundation of the sauce. Slow baking enhances its depth and tenderness.

Olive oil
Used to sauté the aromatics, its gentle fruitiness supports the sauce without overpowering it.

Onion
Adds sweetness and a soft aromatic base that balances the acidity of the tomatoes.

Carrots
Their natural sweetness mellows the richness of the meat and rounds out the sauce.

Celery
Celery contributes savoury notes that complete the classic soffritto flavour combination.

Garlic
Introduces warmth and aromatic intensity, essential to a robust Bolognese.

Tomato paste
Enriches the sauce with concentrated tomato flavour and helps achieve a thick, luxurious texture.

Crushed tomatoes
These form the body of the sauce, breaking down slowly as they bake into a velvety consistency.

Red wine
Adds depth and complexity; it reduces beautifully in the oven, leaving behind only its richness.

Beef broth
Loosens the sauce while strengthening its savoury undertones during the bake.

Milk
Softens the acidity of the tomatoes and helps the meat become tender and silky.

Italian seasoning
A balanced blend of herbs that complements the sauce without overwhelming it.

Parmesan cheese
Adds saltiness and nuttiness, enriching the final baked dish.

Pasta (such as rigatoni or penne)
Sturdy shapes work best, allowing the sauce to cling and settle into each bite.

Directions

Begin by heating olive oil in a large oven-safe pot or Dutch oven. Add the diced onions, carrots, and celery, cooking until softened and aromatic. Stir in the garlic and cook briefly until fragrant. Add the ground beef, breaking it apart with a spoon as it browns. Once the meat is no longer pink, incorporate the tomato paste and allow it to cook for a minute to build deeper flavour.

Pour in the red wine and let it reduce slightly. Add the crushed tomatoes, broth, milk, Italian seasoning, salt, and pepper. Stir well, then bring the mixture to a gentle simmer. Cover the pot and transfer it to a preheated oven. Bake low and slow until the sauce thickens and develops a deep, rich flavour.

Meanwhile, cook the pasta until just shy of al dente. Combine the pasta with the baked sauce and top with Parmesan. Return the dish to the oven to finish baking until bubbly and lightly golden. Allow it to rest briefly before serving so the flavours settle beautifully.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves 6–8 portions.
Preparation time: 20 minutes
Baking time: 1 hour 30 minutes
Final bake time: 10–15 minutes
Total time: About 2 hours

Storage/reheating

Store leftovers in an airtight container for up to four days. Reheat gently in a covered dish at 180°C (350°F) until warm. The flavours often taste even better the next day. For freezing, store the sauce separately from the pasta for up to three months; thaw overnight and reheat before combining.

Variations and Customizations

Turkey or Chicken Bolognese

Use ground poultry for a lighter dish without sacrificing richness.

Creamy Finish

Add a splash of cream before the final bake for an even silkier texture.

Spicy Bolognese

Add crushed red pepper flakes or diced Calabrian chilli paste.

Mushroom Boost

Sauté chopped mushrooms with the soffritto to deepen the umami.

Wine-Free Version

Replace wine with additional broth for a family-friendly variation.

Cheese Lover’s Bake

Top with mozzarella or provolone before the final bake for a gooier finish.

Herb-Forward Option

Add fresh basil or thyme for a brighter flavour profile.

Gluten-Free Adaptation

Use gluten-free pasta; bake slightly shorter to avoid mushiness.

Vegetable-Loaded Bolognese

Add zucchini or spinach for extra nutrition and colour.

Slow Cooker Variation

Prepare the base on the stovetop, then cook in a slow cooker before combining with pasta.

FAQs

Does the sauce really need to bake in the oven?

Yes, baking builds deeper, richer flavour than stovetop simmering alone.

Can I use ground turkey instead of beef?

Absolutely; it works well and creates a lighter version.

Do I need to use red wine?

No, but it adds depth. Substitute broth if avoiding alcohol.

Can I prepare this dish ahead?

Yes, assemble and refrigerate before the final bake.

Why add milk to Bolognese?

Milk softens acidity and helps tenderise the meat.

Can I skip the final bake with the pasta?

You can, but baking helps the sauce cling and meld beautifully.

What pasta shapes work best?

Rigatoni, penne, ziti, or any sturdy tubular pasta.

Can I freeze the finished dish?

Yes, though the pasta may soften; freezing just the sauce is preferred.

Why is my sauce too thin?

Bake uncovered for a while to reduce and thicken.

Can I top it with extra cheese?

Yes, Parmesan, provolone, or mozzarella work wonderfully.

Conclusion

Baked Bolognese is a comforting, slow-cooked pasta dish that brings depth, warmth, and elegance to your table with minimal effort. By letting the oven transform the sauce, you achieve flavours that feel luxurious and perfectly balanced. Whether for a family dinner or entertaining guests, this dish delivers a satisfying richness that never disappoints.

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