TikTok baked spaghetti recipe
 Try our version of this TikTok trend, a hybrid of two Italian classics – spaghetti bolognese and lasagne. What could be better? 1 tbsp olive oil 1 medium onion, finely chopped1 garlic clove, crushed 1 medium carrot, peeled and finely grated 500g/1lb 2oz beef mince 1 tbsp tomato purée2 tbsp Worcestershire sauce 400g tin chopped tomatoespinch sugar (optional) 120g/4¼oz grated mozzarella sea salt and cracked black pepper 1 tbsp olive oil 1 medium onion, finely chopped 1 garlic clove, crushed 1 medium carrot, peeled and finely grated 500g/1lb 2oz beef mince 1 tbsp tomato purée 2 tbsp Worcestershire sauce 400g tin chopped tomatoes pinch sugar (optional) 120g/4¼oz grated mozzarella sea salt and cracked black pepper 25g/1oz salted butter 2 large garlic cloves, crushed 1 tbsp dried mixed herbs300ml/½ pint double cream 75g/2¾oz Parmesan, finely grated 350g/12oz dried spaghetti 25g/1oz salted butter 2 large garlic cloves, crushed 1 tbsp dried mixed herbs 300ml/½ pint double cream 75g/2¾oz Parmesan, finely grated 350g/12oz dried spaghetti Method Preheat the oven to 200C/180C Fan/Gas 6.To make the bolognese, heat the oil in a large frying pan over a medium heat. Add the onion and allow to fry for 2–3 minutes until it starts to soften. Add the garlic and carrot and fry for a further minute.Add the beef mince, using a wooden spoon to break up the meat, and fry for 5–6 minutes or until browned. Stir through the tomato pureé and Worcestershire sauce and cook for another minute. Pour in the chopped tomatoes, a quarter tin of water and a pinch of sugar, if using. Allow to gently simmer over a medium-low heat, uncovered, for 10 minutes. To make the alfredo spaghetti, melt the butter in a saucepan over a medium heat. Add the garlic and gently fry for 2–3 minutes, stirring regularly to ensure the garlic doesn’t burn. Once the garlic appears golden, add the dried mixed herbs then pour in the cream. Sprinkle in the Parmesan and stir all the ingredients together until the cheese is melted and a smooth, creamy sauce forms. Meanwhile, cook the spaghetti according to packet instructions until al dente. Once cooked, drain the pasta and reserve 125–150ml/4–5fl oz of pasta water. Add the pasta along with the the reserved pasta water to the alfredo sauce and stir to completely coat the pasta. Spoon the alfredo spaghetti into a large baking dish then carefully spoon over the bolognese – do not stir as you want the spaghetti and bolognese to be in two distinct layers. Sprinkle the dish generously with the grated mozzarella and bake for 20–25 minutes until golden and bubbling. Remove from the oven and allow to sit for 5 minutes before serving straight to the table alongside garlic bread and a fresh green salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the bolognese, heat the oil in a large frying pan over a medium heat. Add the onion and allow to fry for 2–3 minutes until it starts to soften. Add the garlic and carrot and fry for a further minute. To make the bolognese, heat the oil in a large frying pan over a medium heat. Add the onion and allow to fry for 2–3 minutes until it starts to soften. Add the garlic and carrot and fry for a further minute. Add the beef mince, using a wooden spoon to break up the meat, and fry for 5–6 minutes or until browned. Stir through the tomato pureé and Worcestershire sauce and cook for another minute. Add the beef mince, using a wooden spoon to break up the meat, and fry for 5–6 minutes or until browned. Stir through the tomato pureé and Worcestershire sauce and cook for another minute. Pour in the chopped tomatoes, a quarter tin of water and a pinch of sugar, if using. Allow to gently simmer over a medium-low heat, uncovered, for 10 minutes. Pour in the chopped tomatoes, a quarter tin of water and a pinch of sugar, if using. Allow to gently simmer over a medium-low heat, uncovered, for 10 minutes. To make the alfredo spaghetti, melt the butter in a saucepan over a medium heat. Add the garlic and gently fry for 2–3 minutes, stirring regularly to ensure the garlic doesn’t burn. To make the alfredo spaghetti, melt the butter in a saucepan over a medium heat. Add the garlic and gently fry for 2–3 minutes, stirring regularly to ensure the garlic doesn’t burn. Once the garlic appears golden, add the dried mixed herbs then pour in the cream. Sprinkle in the Parmesan and stir all the ingredients together until the cheese is melted and a smooth, creamy sauce forms. Once the garlic appears golden, add the dried mixed herbs then pour in the cream. Sprinkle in the Parmesan and stir all the ingredients together until the cheese is melted and a smooth, creamy sauce forms. Meanwhile, cook the spaghetti according to packet instructions until al dente. Once cooked, drain the pasta and reserve 125–150ml/4–5fl oz of pasta water. Add the pasta along with the the reserved pasta water to the alfredo sauce and stir to completely coat the pasta. Meanwhile, cook the spaghetti according to packet instructions until al dente. Once cooked, drain the pasta and reserve 125–150ml/4–5fl oz of pasta water. Add the pasta along with the the reserved pasta water to the alfredo sauce and stir to completely coat the pasta. Spoon the alfredo spaghetti into a large baking dish then carefully spoon over the bolognese – do not stir as you want the spaghetti and bolognese to be in two distinct layers. Spoon the alfredo spaghetti into a large baking dish then carefully spoon over the bolognese – do not stir as you want the spaghetti and bolognese to be in two distinct layers. Sprinkle the dish generously with the grated mozzarella and bake for 20–25 minutes until golden and bubbling. Remove from the oven and allow to sit for 5 minutes before serving straight to the table alongside garlic bread and a fresh green salad. Sprinkle the dish generously with the grated mozzarella and bake for 20–25 minutes until golden and bubbling. Remove from the oven and allow to sit for 5 minutes before serving straight to the table alongside garlic bread and a fresh green salad.