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Recipe of Surprise to the Bolognesa

Surprise to the Bolognesa

20 mins
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Dare as I do to taste this innovative way of eating a pasta cake, you will not regret it and for sure more than one will love it.
Learn more about Rocío Baez


6 portions
  • 500 grams wheat flour
  • 250 grams butter, cold cubed
  • 100 milliliters water, cool
  • 2 pinches salt
  • 1 egg
  • 250 grams ground beef
  • 2 cloves garlic, chopped and peeled
  • 1 egg, slightly beaten
  • bread crumbs
  • 1/2 onions, finely chopped
  • 1/2 cups white wine
  • 300 grams tomtato, in cubes
  • 1 teaspoon sugar
  • 1 pinch Italian seasoning
  • salt
  • 2 tablespoons olive oil
  • 250 grams pasta, penne rigate
  • 250 grams gouda cheese, grated
  • black pepper


The first thing we will do is prepare the dough mass of our broken dough cake and to do this, we sift the flour, together with the salt, then combine it with the butter and the Italian herbs until we have a sandy texture. We can do it with our hands or with the help of a fork, once we reach that point, we add the water together with the egg and work with the tips of our fingers (in case of doing it by hand) until the dough begins to join and get a mass that does not stick. At this moment we make a ball with it, wrap it in plastic wrap and refrigerate it for at least an hour.
To prepare the meatballs, just mix both meats (beef and pork), add a clove of finely chopped garlic, a quarter of the finely chopped onion, salt and pepper, along with the breadcrumbs and the lightly beaten egg and proceed to make our meat balls. We reserve in a saucepan first add 2 tablespoons of olive oil, season the onion and then finely chopped garlic , mix and add the meatballs so they take color everywhere, pour the half a cup of the white wine, move a little and add the tomato Canned in my case was in cubes, followed by teaspoon of sugar, pinch of Italian herbs, salt and pepper taste. We lower the heat and let cook for 20 minutes so that the meatballs are done and the sauce is reduced as much as possible.
Finally we cook the pasta as indicated by the manufacturer.
Divide the dough and stretch half of the dough we will leave it very thin and roll it on itself with the help of the roller. We unroll it on top of the mold and settle it well with the help of the fingertips. We cut the excess of the edges and place the stuffing inside, in this case it is the pasta, previously cooked and drained, the meatballs, together with the tomato and finally the grated gouda cheese. With half of the dough we divide, we do the same as with the first one, we stretch it with the help of a rolling pin and extend it over the filling to use it as a lid, pressing the edges with the help of our fingers. We make a hole in the middle of the cake so that the steam comes out, we varnish with the beaten egg and we can decorate our cake with the remaining cut.
We take to the oven preheated to 180ºC during 20 minutes approximately or until we see that the mass acquires a pretty golden tone. Remove and serve.


This dish can be accompanied with a green salad and accompanied by a glass of white wine.


You can substitute Italian herbs for fine herbs in the preparation of the meatballs or simply for bay leaves, in case you do not find them. The gouda cheese can also be substituted for any other cheese that you like and gratine.

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