Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 Garlic Cloves, minced
  • 5 lbs Ground Beef (80/20 mix recommended)
  • 2 x 28 oz cans Crushed Tomatoes (San Marzano preferred)
  • 1 cup Beef or Chicken Stock (Low sodium)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf (Whole leaf)
  • Salt & Freshly Ground Black Pepper, to taste
  • 1 lb box Penne Pasta
  • 1 Tbsp Salt (for boiling water)
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • 15 oz container Whole Milk Ricotta Cheese (Full fat)
  • 1 Large Egg, lightly beaten
  • 1/2 cup Freshly Grated Parmesan Cheese (plus 2 Tbsp for topping)
  • 3 cups Shredded Mozzarella Cheese (Low-moisture, divided)

Instructions:

  1. Sauté Aromatics: Heat the olive oil in the large pot over medium heat. Add the diced onion and cook until softened and translucent (about 5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  2. Brown the Meat: Increase heat to medium-high. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess fat.
  3. Simmer the Sauce: Stir in the crushed tomatoes, beef stock, oregano, basil, bay leaf, salt, and pepper. Bring to a gentle boil, then immediately reduce the heat to low.
  4. Flavour Development: Cover and simmer for a minimum of 45-60 minutes, stirring occasionally. The longer it simmers, the richer the flavour. Remove and discard the bay leaf before assembly.
  5. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the penne and cook 2 minutes less than the package instructions (it must be very al dente). Drain immediately.
  6. Prep the Ricotta Mix: In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup Parmesan, and 2 cups of the shredded mozzarella. Season lightly with salt and pepper.
  7. Preheat & Grease: Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  8. Combine: In a large mixing bowl, gently toss the drained pasta with about two-thirds of the finished ragu until the pasta is well coated.
  9. Layer the Dish: Spread a thin layer of the remaining ragu across the bottom of the prepared baking dish. Spoon half of the sauced penne over the base layer. Dollop the ricotta mixture evenly over the pasta layer. Top with the remaining sauced penne.
  10. Final Topping: Spread the remaining cup of shredded mozzarella and the final 2 Tbsp of grated Parmesan cheese evenly over the top layer.
  11. Bake: Bake, covered loosely with foil, for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.
  12. Rest: Allow the baked penne to rest on the counter for 10 minutes before serving. Garnish with fresh parsley.