I love a good bolognese and with the amount of veggies I jam-pack into the sauce it’s as healthy and hearty as it can get.
If I’ve had a big weekend I sometimes don’t feel like pasta so I make this baked version instead.
Put a tomato or two on the bottom of your baking dish.
Add to your bolognaise what ever your heart desires. I love fetta, chilli and olives.
Make a small well and crack two eggs into the holes.
Bake in a hot over for about 15 minutes or until the eggs are cooked to your liking.
Serve with a nice big spinach and walnut salad.