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  • Prep
    30 min
  • Total
    2 H
  • Servings

Fresh Pasta Bolognese Bake


  • 450 g homemade or store-bought fresh pasta*
  • 30 mL (2 tbsp) olive oil
  • 30 mL (2 tbsp) butter
  • 250 mL (1 cup) onions, minced
  • 250 mL (1 cup) carrots, diced
  • 250 mL (1 cup) celery, diced 
  • 2 mL (½ tsp) salt
  • 450 g (1 lb) ground veal
  • 450 g (1 lb) lean ground pork
  • 1 dash hot pepper 
  • 3 cloves garlic, minced
  • 30 mL (2 tbsp) tomato paste
  • 1 bay leaf
  • 1 L (4 cups) beef stock
  • 1 796 mL bottle tomato purée (passata)
  • 1 540-mL can diced Italian tomatoes
  • 1 bag (320 g) of Saputo Italiano 4 Formaggi shredded cheese


*Click here to see our easy recipe for homemade fresh pasta


  1. In a sauce pot or Dutch oven, heat the oil and butter on medium-high heat.
  2. Brown the vegetables for a few minutes and add the salt.
  3. Add the ground pork and veal, then continue cooking for 5 minutes until the meat is browned.
  4. Add the hot pepper, tomato paste, bay leaf, beef stock, tomato sauce and Italian tomatoes. Stir thoroughly with a wooden spoon. 
  5. Let the sauce simmer for 45 minutes on low heat, stirring gently from time to time. Adjust the seasoning and remove the bay leaf.
  6. Preheat the oven to 180 °C (350 °F)
  7. Cook the fresh pasta for 2 minutes in salted boiling water. Or cook store-bought pasta per package instructions.
  8. Drain the pasta. Transfer into a greased 22.5 x 32.5 cm (9 x 12 in) baking dish and add 4 cups of Bolognese sauce. Store the rest of the sauce for later.  
  9. Cover the surface of the pasta with shredded cheese and bake for 30 minutes, or until the cheese is golden.
  10. Remove the dish from the oven and let rest for 5 minutes before serving.

Note: This recipe freezes well.