Ingredients

2 tbsp olive oil

3 garlic cloves, minced

1 onion, finely chopped

1 carrot, finely diced (optional)

1 stick celery, finely diced (optional)

750g / 1.5lb ground beef (mince)

3/4 cup (185ml) dry red wine (or substitute with water or beef broth/stock)

3 beef bouillon cubes, crumbled

1.2kg / 2.4 lb canned crushed tomatoes

1/4 cup tomato paste

1 – 3 tsp white sugar, if needed

2 tsp Worcestershire sauce

3 dried bay leaves

2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)

Salt and pepper, to taste

500g / 1lb spaghetti

8 – 10 slices Swiss cheese (or other type), enough for a layer

2 cups (200g) mozzarella cheese, shredded

Instructions

Step 1: Heat olive oil in a large, heavy-based pot over medium-high heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until fragrant.

Step 2: Add the finely diced celery and carrot if using, and cook for another 3 minutes, stirring occasionally.

Step 3: Increase heat to high and add the ground beef. Cook, breaking it up with a spoon, until browned all over.

Step 4: Pour in the red wine and simmer rapidly for 2 minutes to reduce slightly.

Step 5: Stir in the crumbled beef bouillon cubes, crushed tomatoes, tomato paste, Worcestershire sauce, bay leaves, and thyme. Add white sugar if the sauce tastes too acidic.

Step 6: Bring the sauce to a simmer, reduce the heat to low, cover with a lid, and cook gently for at least 45 minutes. For best flavor, simmer for 1.5 to 2 hours, stirring occasionally. Add water if the sauce reduces too much; it should remain saucy.

Step 7: Preheat your oven to 180°C (350°F).

Step 8: Cook the spaghetti according to the package directions, but reduce the cooking time by 1 minute to keep it firm.

Step 9: Drain the pasta and return it to the pot. Add just over half of the meat sauce and toss well to combine.

Step 10: Spread half the sauced pasta in a casserole pan, then spoon over half of the remaining sauce.

Step 11: Layer the Swiss cheese slices evenly over the sauce, then add the remaining pasta, followed by the rest of the sauce.

Step 12: Top the dish with the shredded mozzarella cheese.

Step 13: Cover the casserole loosely with foil to prevent the cheese from sticking, and bake for 25 minutes.

Step 14: Remove the foil (keep it for later) and bake for an additional 10 minutes uncovered, allowing the cheese to brown.

Step 15: Loosely cover again with the foil and let the baked spaghetti stand for 10 to 15 minutes before serving. Cut into portions with a knife and use a spatula to serve, just like lasagna.

Tips & Variations

For a milder flavor, omit the red wine and use beef broth instead.

Try substituting ground beef with ground turkey or Italian sausage for a different twist.

Fresh herbs like basil or parsley can be added just before serving for a fresh burst of flavor.

If you prefer a creamier texture, stir in a splash of cream or a dollop of ricotta cheese before baking.

Use provolone or cheddar cheese as alternatives to Swiss and mozzarella for varied taste.

FAQs

Can I prepare the sauce in advance?

Yes, the sauce can be made a day or two ahead and refrigerated. This actually helps the flavors to deepen. Reheat gently before assembling the baked spaghetti.

What if I don’t have all the vegetables?

The carrot and celery are optional and add extra flavor and texture, but the dish will still be delicious without them.