Bolognese Fondue with Garlic Butter Toasts


bol 21/11/2017

OMG! This is amazing. It’s like the easiest lasagne ever but no need to stand there layering stuff up. Instead you dunk garlicky buttery crisp bread into oozy cheese sauce and rich bolognese. A word of caution though, let it stand for 10-15 minutes once removed from the oven or prepare for a scalded mouth for the next 2 days. I learned the hard way.

Serves 4


For the garlic butter toasts:

  • 4 slices white bread
  • 1 Tbsp butter
  • 3 garlic cloves, grated
  • Parsley or oregano, chopped
    For the fondue:
  • 100g gruyere, grated
  • 3 tsp corn flour
  • 1 cup white wine
  • A splash of milk
  • Salt & Pepper
  • 25g parmesan, grated
    For the Bolognese:
  • 1 Tbsp oil
  • 1 onion
  • 1 carrot, finely diced
  • 1 red bell pepper
  • 2 garlic cloves, grated
  • 250g beef mince
  • 1tsp each oregano, thyme, chopped
  • 1 Tbsp tomato puree
  • 400g can chopped tomatoes
  • Salt & Pepper
  • Chopped parsley


  1. Preheat oven to 180ºC.
  2. Roll slices of bread flat with a rolling pin. Add the crushed garlic and herbs to the butter and melt in the microwave for 10 seconds. Brush the bread with garlic butter on both sides.  Cut into four triangles, corner to corner.
  3. Place flat on a baking sheet and bake for 20 minutes flipping half way through until golden brown and crisp.
  4. To make the Bolognese, add the oil to a pan over a high heat and brown the beef mince. Add the onion, carrot and peppers, reduce the heat to medium and continue to brown gently for 5 minutes. Add the garlic and continue to cook for a further 2 minutes.
  5. Add the herbs, seasoning and tomato puree. Stir to combine.
  6. Add the chopped tomatoes and a little water then let the Bolognese simmer over a low heat for 20-30 minutes. Set aside.
  7. Mix together the cheese and toss in the cornflour.
  8. Heat the wine in a large saucepan over medium heat. Whisk in the cheese mixture a handful at a time until you have a thick smooth sauce.
  9. Pour in some milk and allow the mixture to bubble and thicken.
  10. Spread Bolognese on the bottom of a dish.  Pour fondue mixture over top and grate parmesan to cover.  Bake in the oven for 25 to 30 minutes until bubbling.
  11. Top with chopped parsley.
  12. Dip toasts in and enjoy!