Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 5 lbs Lean Ground Beef (80/20 blend)
  • 3 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 Bay Leaves
  • Salt & Freshly Ground Black Pepper, To taste
  • 4 cups Beef Stock (low sodium)
  • 1 (28 oz) can Crushed Tomatoes (or Passata)
  • 1/2 tsp Granulated Sugar
  • 14 oz Dry Macaroni, Penne, or Rigatoni
  • 1/2 cup Double Cream (Heavy Cream)
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1 cup Grated Mature Cheddar Cheese
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Heat the olive oil in the Dutch oven over medium-high heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the garlic and cook for 1 minute until fragrant.
  2. Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned all over (about 8 minutes).
  3. Tilt the pot and use a ladle to scoop out and discard any excess rendered fat. Push the meat to one side, add the tomato paste to the exposed base of the pot, and cook for 2 minutes, stirring constantly to 'bloom' the paste.
  4. Stir in the crushed tomatoes, hot beef stock, oregano, basil, bay leaves, sugar, salt, and pepper. Bring the mixture to a strong simmer.
  5. Stir in the dry macaroni/rigatoni. Ensure all the pasta is submerged in the liquid.
  6. Cover the pot, reduce the heat to low, and cook for 15-18 minutes. Stir vigorously every 5 minutes to prevent the pasta from sticking. Cook until the pasta is al dente and the sauce is thick and clinging.
  7. Remove the pot from the heat and discard the bay leaves. Stir in the double cream (heavy cream), Parmesan cheese, and half of the grated mature Cheddar. Stir until the cheese is melted and the sauce is creamy. Taste and adjust seasoning if necessary.
  8. For the optional bake finish: Sprinkle the remaining Cheddar over the top of the dish.
  9. Place the pot under a preheated grill (broiler) for 2-4 minutes, watching carefully, until the cheese is bubbling, melted, and slightly browned.
  10. Garnish with fresh chopped parsley and serve immediately.