This Giada De Laurentiis Baked Bolognese is never a bad idea, easy and simple to prepare even ahead using ground chuck, tomatoes, pasta, Parmesan cheese, and mozzarella cheese.

To make Giada Baked Bolognese, simmer the sauce for 1.5 hours, assemble with pasta and cheese, and bake for a golden, bubbly finish. It takes a total of 215 minutes, but it’s worth every second.

So, ready to try this out? Put on your apron, make this amazing dish, and share your thoughts below. It’s a fun recipe, and I’m sure you’ll enjoy it!

Giada De Laurentiis Baked Bolognese Ingredients

• 1 tbsp of unsalted butter
• 2 tbsp of olive oil
• 1 red onion, finely chopped
• 2 small carrots, peeled and finely chopped
• 1 celery rib, finely chopped
• 1 1/4 tsp of kosher salt, divided
• 1 1/2 lbs of ground chuck
• 2 garlic cloves, chopped
• 1 1/2 tsp of Calabrian chili paste (optional)
• 1/4 cup of tomato paste
• 2 cups of whole milk
• 1 cup of dry red wine, such as Chianti
• 2 14-ounce cans of Corbara pomodorini tomatoes, or 1 28-ounce can of whole San Marzano tomatoes, crushed by hand
• 1 bay leaf
• 1 (3-inch) piece of Parmesan cheese rind
• 1 (17.5 ounce) package of Nodi Marini pasta, like Giadzy
• 1 1/2 cups of freshly grated Parmesan cheese, divided
• 1 1/2 cups of shredded mozzarella cheese

How To Make Giada De Laurentiis Baked Bolognese

1. Start Your Sauce: Heat a medium Dutch oven over medium heat. Toss in 1 tbsp of butter and 2 tbsp of olive oil. Heat them until the butter melts.
2. Sauté the Veggies: Throw in the chopped onion, carrots, celery, and 1/2 tsp salt. Cook for 6 minutes, stirring often. You want them soft but not browned.
3. Cook the Beef: Add the ground chuck. Break it apart with a wooden spoon. Cook for 5 minutes or until it’s no longer pink.
4. Add Flavors: Mix in the chopped garlic, chili paste, and tomato paste. Cook for 2 minutes, stirring a lot to caramelize the tomato paste and cook the garlic gently.
5. Simmer with Milk: Sprinkle in another 1/2 tsp salt and pour in the milk. Let it simmer for 20 minutes, stirring now and then until the milk is mostly gone.
6. Add Wine and Tomatoes: Pour in the red wine, add the crushed tomatoes, bay leaf, and Parmesan rind. Lower the heat and keep it at a gentle simmer for 1 1/2 hours, stirring occasionally. Skim off any oil that forms on the surface. Season with the last 1/4 tsp of salt.
7. Cool the Sauce: Let the sauce cool to room temperature, stirring often, for about an hour. Fish out and toss the Parmesan rind and bay leaf. The sauce should be cool or just warm.
8. Prep the Pasta: Boil a large pot of salted water. Cook the pasta until it’s quite al dente, about 3-4 minutes less than the package says. Scoop the pasta out to a baking sheet to cool. Save 1/4 cup of the pasta water and let it cool too.
9. Assemble the Dish: Spread 1/2 cup of sauce in a 9×13 inch baking dish. Mix the cooled pasta with 1 cup of grated Parmesan and the cooled sauce. Toss well. Layer it in the baking dish. Top with the remaining 1/2 cup of Parmesan and all the mozzarella. Cover with plastic wrap and chill until you’re ready to bake.
10. Bake the Pasta: Heat your oven to 375°F. Take the dish out of the fridge 30 minutes before baking. Drizzle the reserved pasta water over the pasta. Cover tightly with foil. Bake for 30 minutes. Then crank the heat to 425°F, remove the foil, and bake until golden and bubbly, about 25 more minutes.
11. Rest and Serve: Let it rest for 5 minutes after baking. Then it’s ready to hit the table and wow everyone.

Can I Make Baked Bolognese Ahead of Time?

Absolutely, you can make Giada Baked Bolognese ahead of time. Prepare the sauce and pasta, assemble the dish, and refrigerate it for up to 2 days. When ready to serve, follow the baking instructions for a stress-free meal.

Recipe Tips

• Enhance the Sauce: If you want a deeper flavor, add a splash of fish sauce or soy sauce to the Bolognese sauce while it simmers. It sounds unusual, but it boosts the umami.
• Cheese Prep: For the best melting and texture, grate your mozzarella and Parmesan cheese freshly rather than using pre-shredded versions. This small step can significantly enhance your dish.
• Herb Infusion: Tie together a bundle of fresh thyme and rosemary, and let it simmer in the sauce. Remove the herbs before mixing with the pasta to impart a subtle but noticeable depth of flavor.

Recipe Variations

• Rich and Creamy: Stir in a cup of ricotta cheese to the sauce before baking. It adds a creamy texture and a bit of tang, creating a rich and luxurious twist on the classic.
• Pancetta Addition: Add diced pancetta or bacon at the beginning when cooking the onions, carrots, and celery. The rendered fat and smoky flavor will take your Bolognese to another level.
• Nutty Crunch: Sprinkle some toasted pine nuts or chopped walnuts on top before baking for a crunchy texture and nutty flavor that pairs beautifully with the creamy cheese and rich sauce.
• Herbaceous Lift: Mix in a handful of fresh chopped basil and parsley right before baking. These fresh herbs add a bright, herbaceous note that complements the richness of the Bolognese sauce.

What To Serve With Baked Bolognese

Serve your Baked Bolognese with roasted butternut squash with sage, honey-glazed carrots, parmesan polenta, garlic and rosemary roasted potatoes, or a caprese salad with balsamic drizzle.

You can also pair it with grilled zucchini ribbons, or a citrus and arugula salad for a fresh contrast.

How To Store Leftover Baked Bolognese

In The Fridge:

Place the leftover Baked Bolognese in an airtight container to keep it fresh and prevent any odors from seeping in. Store the container in the refrigerator where it will stay fresh for up to 3 days. Ensure the container is tightly sealed to maintain the quality of the food.

In The Freezer:

To freeze Baked Bolognese, place it in a freezer-safe container, ensuring it is tightly sealed to avoid freezer burn. It can be stored for up to 3 months in the freezer. Thaw the frozen Baked Bolognese in the fridge overnight before reheating for the best results.

How To Reheat Leftover Baked Bolognese

Reheat your leftover Baked Bolognese by placing it in an oven-safe dish, covering it with foil, and baking at 350°F for 20 minutes until heated through.

Alternatively, you can reheat individual portions in the microwave for about 2-3 minutes on high power.

Check out More Giada Recipes:

• Giada Balsamic-glazed Salmon Recipe
• Giada Avocado Hummus With Crispy Pita Chips
• Giada De Laurentiis Cheesy Polenta