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Ingredients
2lb / 1kg Ground Beef (preferably 10-12% fat)
14oz / 400g Dried Spaghetti
14oz / 400g Ricotta
3 cups / 300g Mozzarella, shredded (see notes)
1 cup / 80g freshly grated Parmesan
3 cups / 750ml Tomato Passata (Pureed/Sieved Tomatoes in US)
1 cup / 250ml Dry Red Wine (see notes)
1 cup / 250ml Beef Stock
2 Celery Stalks, finely diced
1 large White Onion, finely diced
1 large Carrot, grated on a box grater or very finely diced
3 cloves of Garlic, minced
2 tbsp Tomato Puree (Tomato Paste in the US)
1.5 tbsp Worcestershire Sauce
1 tbsp Dried Basil (or 1/4 cup finely diced Fresh Basil)
1 tbsp Dried Parsley (or 1/4 cup finely diced Fresh Parsley)
1 tsp sugar, or to taste
1/2 tsp Chilli Flakes, or to taste
Salt & Black Pepper, to taste
Olive Oil, as needed
Instructions:
In a large pot add carrot, onion, celery, and garlic to a good drizzle of oil over medium-high heat. Fry until they begin to brown, then add in the beef. Break up with a wooden spoon and continue frying until it begins to brown. Season with a pinch of salt and pepper, then continue frying until fully cooked through.
Add in the tomato puree and fry off for a couple of minutes, then pour in the wine. Deglaze the pan if needed, then allow to simmer and soak into the beef for 5mins. After, pour in tomato passata, beef stock, and Worcestershire sauce. Add in basil, parsley, chili flakes, sugar, salt, and pepper, then give it a good stir.
Lower heat to a gentle simmer and pop on the lid. Allow simmering for AT LEAST 1 hour 30mins, stirring very occasionally. This will give time for the flavors to develop and really tenderize the beef. After, remove the lid and allow to simmer until the sauce thickens (see video below for consistency reference). Take off the heat, stir in 1/4cup / 20g parmesan, check for seasoning, then place to one side.
Meanwhile, pop your spaghetti in heavily salted boiling water and cook until al dente. Very important not to fully cook the spaghetti, you want it still a little hard or it'll come out too soft once baked. Drain when needed, then place back in the same pot. Stir in two ladles of meat sauce.
In a large baking dish add half your spaghetti, then half of what's left of the meat sauce, followed by half your mozzarella. Top mozzarella with the second half of your spaghetti and meat sauce. Finish with a layer of ricotta, the rest of your mozzarella, and the rest of your parmesan. Try and make sure as much ricotta is covered by parmesan/mozzarella as possible.
Place in the oven at 200C/390F for 30mins, or until golden on top and bubbling around the sides. Leave to rest for a few mins, then slices into portions and serve up!
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