Ingredients:

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 15 oz ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated parmesan cheese
  • 2 tbsp fresh basil, chopped
  • 1/4 tsp salt
  • 12 oz spaghetti noodles
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Brown the ground beef until no longer pink, draining excess fat if necessary.
  2. Add onions and garlic to the beef and sauté until translucent.
  3. Stir in tomato paste, crushed tomatoes, oregano, and red pepper flakes. Simmer on low for 15 minutes until rich and concentrated.
  4. Bring a large pot of salted water to a boil. Add spaghetti and cook for 2 minutes less than the package instructions for al dente. Drain immediately.
  5. In a medium bowl, whisk together the ricotta, beaten egg, parmesan, chopped basil, and salt until smooth.
  6. Preheat oven to 375°F (190°C). Spread 1 cup of meat sauce across the bottom of a 9x13 inch baking dish.
  7. Toss the undercooked spaghetti with the remaining sauce and spread the noodles evenly over the base.
  8. Dollop the ricotta mixture over the pasta, spreading gently with a spatula.
  9. Top with a thick, even layer of shredded mozzarella cheese.
  10. Bake until the cheese is golden and bubbling.
  11. Garnish with fresh chopped parsley before serving.