Ingredients:

  • 1 tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 lb Lean Ground Beef (or a mix of beef and Italian sausage)
  • 1 tsp Dried Italian Herbs (Oregano/Basil mix)
  • ½ tsp Salt, plus more to taste
  • ¼ tsp Black Pepper
  • 2 (28 oz) cans Crushed Tomatoes
  • ½ cup Beef Stock or water
  • 1 tbsp Tomato Paste
  • 1 lb Spaghetti, dried
  • 2 large Eggs, lightly beaten (for pasta binder)
  • ½ cup Parmesan cheese, grated (for pasta binder)
  • ¼ cup Fresh Parsley, chopped
  • 15 oz Ricotta Cheese (whole milk recommended)
  • 1 large Egg, lightly beaten (for ricotta mixture)
  • ¼ tsp Salt (for ricotta mixture)
  • 1 cup Mozzarella Cheese, shredded (divided)
  • ½ cup Parmesan cheese, grated (for topping)

Instructions:

  1. Heat oil in a deep skillet over medium heat. Add diced onion and cook until softened and translucent (5-7 minutes). Add garlic and cook for 1 minute until fragrant.
  2. Add the ground beef/sausage to the skillet. Break it up and cook thoroughly until no pink remains. Drain any excess fat if necessary.
  3. Stir in Italian herbs, salt, pepper, and tomato paste. Cook for 1 minute. Add the crushed tomatoes and beef stock. Bring to a boil, then reduce heat to low and simmer for at least 40 minutes, stirring occasionally. This creates the rich ragu sauce.
  4. Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook only until very al dente (2 minutes less than package instructions).
  5. Drain the spaghetti immediately and rinse briefly under warm water to stop cooking.
  6. In a large mixing bowl, whisk together the 2 lightly beaten eggs, ½ cup grated Parmesan, and chopped parsley. Add the drained spaghetti to the binder mixture and toss quickly and thoroughly until all strands are coated.
  7. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  8. In a separate small bowl, mix the ricotta cheese, the remaining 1 beaten egg, and ¼ tsp salt to create the creamy filling.
  9. Spread a thin layer (about 1 cup) of the ragu sauce across the bottom of the prepared baking dish.
  10. Spread half of the egg-coated spaghetti evenly over the sauce base (Layer 2).
  11. Dot spoonfuls of the ricotta mixture over the spaghetti layer (Layer 3).
  12. Top with the remaining spaghetti, followed by the remaining ragu sauce, spreading evenly (Layer 4).
  13. Sprinkle the 1 cup of shredded mozzarella and the remaining ½ cup of Parmesan over the sauce (Layer 5).
  14. Cover the dish tightly with aluminium foil and bake for 20 minutes at 375°F (190°C).
  15. Remove the foil and bake for another 10 minutes, or until the cheese is melted, golden brown, and the sauce is vigorously bubbling around the edges.
  16. Remove from the oven and let the casserole rest for 10 minutes before slicing and serving. This crucial rest allows the layers to set properly.