Description
This Cheesy Bolognese Rice Bake is a comforting, hearty dish combining rich, slow-simmered bolognese with fluffy rice and a creamy, cheesy béchamel topping. Perfect for family dinners, this oven-baked casserole offers layers of flavor with a touch of spice and fresh basil to finish.
Ingredients
Bolognese Sauce
- 1 tablespoon olive oil
- 1 lb (500g) ground beef
- 3 garlic cloves, crushed
- 1 onion, finely diced
- 1 celery stick, finely diced
- 1 carrot, finely diced or grated
- 1 teaspoon dried thyme
- 1 teaspoon chilli flakes (optional)
- 2 tablespoons tomato paste
- 1 can plum tomatoes (roughly 400g/14oz)
- ¼ cup red wine
- 1 teaspoon fish sauce (optional)
Rice Layer
- 1 cup long-grain rice
- 1 teaspoon salt
- 1 egg, whisked
- 2 garlic cloves, crushed
- 1 tablespoon butter (melted)
- ½ cup grated parmesan
Cheesy Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons plain flour (use gluten-free flour for gluten-free version)
- 1.5 cups whole milk
- 1 cup grated cheddar cheese
- Black pepper, to taste
- ½ teaspoon chilli flakes
Topping and Finishing
- 1 tablespoon butter or olive oil (for greasing oven dish)
- ½ cup grated cheddar cheese (to scatter on top)
- 2 tablespoons fresh basil pesto
- Handful of fresh basil leaves
Instructions
- Make the bolognese sauce: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and 1 teaspoon salt. Cook and stir for about 5 minutes until softened. Add crushed garlic and stir for 1 minute. Add ground beef, breaking it up with a wooden spoon, and cook until browned. Stir in tomato paste, canned tomatoes, red wine, dried thyme, chili flakes, and fish sauce if using. Reduce heat to low and simmer uncovered for 20 minutes until thickened.
- Cook the rice: Place rice, 1 teaspoon salt, and 2 cups cold water in a pot with a lid. Bring to a boil over medium heat. When foamy bubbles appear, reduce heat to low, cover, and cook for 12 minutes. Remove from heat and let sit covered for another 10 minutes to steam. Allow rice to cool slightly before mixing other ingredients.
- Make the cheesy béchamel sauce: While rice and bolognese simmer, melt 2 tablespoons butter in a saucepan. Stir in flour to form a roux and cook for 2 minutes while whisking. Gradually add milk, whisking constantly until the sauce thickens. Remove from heat and stir in 1 cup grated cheddar cheese, black pepper, and chili flakes. Adjust salt if needed.
- Mix the rice: When rice is slightly cooled, stir in melted butter, crushed garlic, parmesan, and whisked egg until well combined and each grain is coated. Ensure rice is not hot to avoid scrambling the egg.
- Assemble and bake: Preheat oven to 180°C (360°F) fan. Grease an oven-proof baking dish with butter or olive oil. Spread rice evenly across the base, pressing down firmly. Spread the bolognese on top, pressing evenly over the rice. Pour the béchamel sauce over the bolognese layer and smooth it out. Sprinkle remaining cheddar cheese on top. Bake for 30 minutes until the top is golden brown and sauce is bubbling.
- Slice and serve: Allow the bake to cool for 10 minutes. Dollop fresh basil pesto and scatter fresh basil leaves on top. Slice and serve immediately for gooey, molten cheese goodness.
Notes
- For a gluten-free version, substitute plain flour in the béchamel sauce with gluten-free flour.
- Ensure rice is slightly cooled before mixing with egg to prevent scrambling.
- Fish sauce and chili flakes are optional but add extra depth and a subtle kick.
- If you don’t have a pot with a lid for rice, you can cover with a wooden board or plate, but be careful when removing.
- Use a baking dish size approximately 28cm x 18cm or 21cm x 21cm. If using a larger dish, double the bolognese to avoid a thin layer.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
