Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 5 lbs Ground Beef (85-90% lean)
  • 2 Tbsp Tomato Paste
  • 1 (28 oz) can Crushed Tomatoes
  • 1/2 cup Beef or Chicken Stock
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • Salt and Black Pepper, To taste
  • 1 lb Dried Spaghetti, cooked al dente
  • 2 Large Eggs, lightly whisked
  • 1 cup Whole Milk Ricotta Cheese
  • 1/2 cup Freshly Grated Parmesan, plus more for garnish
  • 1/4 cup Fresh Parsley, chopped
  • 2 cups Low-Moisture Mozzarella, shredded

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened and translucent (5–7 minutes). Add garlic and cook for 1 minute until fragrant.
  2. Add ground beef. Increase heat to medium-high and cook, breaking up the meat, until no pink remains. Drain excess fat from the pot.
  3. Stir in the tomato paste, oregano, and basil. Cook for 1 minute, allowing the paste to caramelise slightly.
  4. Pour in the crushed tomatoes and beef stock. Add the bay leaf. Bring to a low boil, then reduce heat and simmer gently for 25–30 minutes, stirring occasionally. Season generously with salt and pepper. Remove the bay leaf before proceeding.
  5. Cook spaghetti in a large pot of salted water according to package directions, subtracting 2 minutes from the suggested time (it must be al dente). Drain the pasta immediately and return it to a large bowl.
  6. In a separate medium bowl, whisk together the eggs, ricotta cheese, 1/2 cup Parmesan, and fresh parsley. Season lightly. Pour this ricotta mixture over the warm spaghetti and toss thoroughly until every strand is coated.
  7. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Press the coated spaghetti mixture evenly into the bottom of the prepared dish.
  8. Spoon the hot Bolognese sauce evenly over the spaghetti layer. Sprinkle the shredded mozzarella uniformly over the sauce.
  9. Cover the dish tightly with foil. Bake for 20 minutes to heat through and allow the interior to set.
  10. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbling, melted, and golden brown in spots.
  11. Remove from the oven and let the casserole rest for 10 minutes before slicing. Garnish with extra fresh parsley or Parmesan before serving.