Description
A comforting Cheesy Bolognese Rice Bake that combines savory ground beef bolognese with seasoned rice and a creamy cheesy béchamel sauce, baked to a golden perfection. This family-friendly dish offers all the flavors of classic lasagna with a unique twist, perfect for an easy weeknight dinner or make-ahead meal. It’s gluten-free adaptable and topped with fresh basil and pesto for an aromatic finish.
Ingredients
Scale
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 tablespoon butter
- 2 garlic cloves, crushed
- ½ cup grated parmesan
- 1 egg, whisked
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
- ½ cup grated cheddar cheese (to scatter on top)
- Black pepper, to taste
- ½ teaspoon chilli flakes
Additional
- 1 tablespoon butter or olive oil (for greasing oven dish)
- 2 tablespoons fresh basil pesto
- Handful of fresh basil leaves
- Oven-proof baking dish (small rectangular approx. 28cm x 18cm or small square 21cm x 21cm)
Instructions
- Prepare the Bolognese: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and 1 teaspoon salt. Cook, stirring, until softened for about 5 minutes. Add the crushed garlic and stir for 1 more minute. Add the ground beef, breaking it up with a wooden spoon, and cook until browned. Stir in the tomato paste, plum tomatoes, red wine, dried thyme, chilli flakes, and fish sauce if using. Reduce heat to low and simmer for 20 minutes until thickened.
- Cook the Rice: While the bolognese simmers, add the rice, 1 teaspoon salt, and 2 cups cold water to a pot with a lid. Heat over medium until foamy bubbles form on top, then reduce heat to low and cover. Cook for 12 minutes, then remove from heat and let steam with lid on for another 10 minutes. Allow rice to cool slightly before mixing with other ingredients.
- Make the Béchamel Sauce: In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour to form a roux, cooking and stirring for 2 minutes. Gradually whisk in the milk, stirring constantly until thickened. Remove from heat, then stir in 1 cup grated cheddar cheese, black pepper, and chilli flakes until melted and smooth. Season with salt if needed.
- Prepare the Rice Mixture: When rice is slightly cooled, mix in 1 tablespoon melted butter, crushed garlic, ½ cup grated parmesan, and the whisked egg. Stir thoroughly to coat every grain. Ensure rice is not steaming hot to avoid scrambling the egg.
- Assemble the Bake: Grease the oven dish with butter or olive oil and preheat oven to 180°C (360°F) fan. Spread the rice mixture evenly on the bottom, pressing down with a spatula. Spoon the bolognese over the rice and press into edges. Pour the béchamel sauce on top and smooth evenly. Scatter remaining ½ cup grated cheddar on top.
- Bake: Place the dish in the oven and bake for 30 minutes until the top is golden brown and bubbling around the edges. Carefully remove from oven.
- Serve: Let the bake cool for 10 minutes. Dollop fresh basil pesto and scatter fresh basil leaves over the top. Slice and serve warm while the cheese is molten and gooey.
Notes
- This recipe can be made gluten-free by substituting plain flour with gluten-free flour.
- Ensure rice is cooled before mixing with egg to prevent scrambling.
- Use fresh basil pesto and leaves at the end for an aromatic and fresh flavor boost.
- This dish is ideal for making ahead and reheats well.
- Adding fish sauce is optional but adds umami depth to the bolognese.
- You can substitute ground beef with ground turkey or plant-based mince for variations.
- Use a baking dish size indicated to maintain proper layering thickness; double ingredients for larger dishes.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
