Rich leftovers of your Bolognese Ragú with butter beans, smothered in a creamy mustardy béchamel and grilled until golden. It's the perfect cosy dinner for those midweek nights when you need a little extra comfort.
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The Bolognese Ragú
This recipe is made using our Bolognese Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Bolognese Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Butter Bean
Butter
Plain Flour
Whole Milk
Dijon Mustard
Cheddar Cheese
Salt
Black Pepper
The Bolognese Ragú
This recipe is made using our Bolognese Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Bolognese Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Butter Bean
Butter
Plain Flour
Whole Milk
Dijon Mustard
Cheddar Cheese
Salt
Black Pepper
Unlock Mob Premium
The Bolognese Ragú
This recipe is made using our Bolognese Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Bolognese Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
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Step 1.
Make the Bolognese Ragú.
Step 2.
Heat the grill to high.
Step 3.
Drain the butter beans, reserving a splash of their liquid. Add the leftovers of the Bolognese ragù to a small baking dish and stir through the beans. Loosen with a bit of the reserved liquid if it looks too thick.
Step 4.
Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 3-4 mins until it smells nutty and starts to bubble. Gradually whisk in the milk until smooth. Simmer for 4-5 mins, stirring, until thickened. Stir in half the mustard and half the cheddar. Season with salt and loads of black pepper.
Step 5.
Pour the béchamel over the Bolognese mix and smooth it out with the back of a spoon. Sprinkle over the rest of the cheddar.
Step 6.
Grill for 5-8 mins until golden and bubbling.
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