Million Dollar Spaghetti

• doses: 8 servings
• tempo ativo: 25 minutes
• tempo total: 1 hour 30 minutes

Ingredientes

2 tablespoons olive oil, plus more for the baking dish

1 cup finely diced yellow onion (1 small onion)

1/2 cup peeled and finely diced carrots (2 small carrots)

1/2 cup finely diced celery (2 stalks)

2 teaspoons kosher salt, divided, plus more as needed

1 teaspoon freshly ground black pepper, divided

3 cloves garlic, minced or grated

1 pound ground beef, preferably 85% lean

1 pound uncooked mild Italian sausage, casings removed

2 tablespoons tomato paste

1 (28-ounce) can tomato purée

1 teaspoon salt-free Italian seasoning

1/4 teaspoon red pepper flakes (optional)

1 pound dried spaghetti

1 large egg

16 ounces whole-milk ricotta cheese

8 ounces low-moisture shredded mozzarella cheese, shredded (about 2 cups), divided

1/2 cup finely grated Parmesan cheese (about 2 ounces)

2 tablespoons finely chopped fresh basil leaves (1 to 2 sprigs), plus more to garnish

2 tablespoons finely chopped fresh parsley leaves (3 sprigs), plus more for garnish

1 teaspoon kosher salt, plus more for the pasta water

3 tablespoons unsalted butter

Instruções

Instructions

Step 1

Heat the oven to 375℉. Lightly coat a 9x13-inch baking dish with olive oil.

Make the bolognese sauce:

Step 1: Make the bolognese sauce:

Heat 2 tablespoons olive oil in a large high-sided skillet over medium-high heat until shimmering. Add 1 cup finely diced yellow onion, 1/2 cup peeled and finely diced carrots, 1/2 cup finely diced celery, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.

Step 2: Make the bolognese sauce:

Add 1 pound ground beef, 1 pound mild Italian sausage, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon into small pieces, until the meat is cooked through, 8 to 10 minutes.

Step 3: Make the bolognese sauce:

Turn off the heat. Push everything to one side of the skillet. Tilt the skillet toward the opposite direction so the fat pools, then scoop off the fat into a small heatproof bowl. Return 1 tablespoon of the fat to the skillet.

Step 4: Make the bolognese sauce:

Return the skillet to medium-high heat. Stir in 2 tablespoons tomato paste and cook until slightly darkened in color, about 2 minutes. Stir in 1 (28-ounce) can tomato purée, 1 teaspoon Italian seasoning, and 1/4 teaspoon red pepper flakes if using. Return to a simmer. Reduce the heat to low and let simmer for about 5 minutes. Turn off the heat. Taste and season with more kosher salt as needed.

Make the pasta and cheese mixture:

Step 1: Make the pasta and cheese mixture:

Bring a large pot of heavily salted water to a boil over medium-high heat. Add 1 pound dried spaghetti and cook according to package instructions for 1 minute less than al dente.

Step 2: Make the pasta and cheese mixture:

Meanwhile, beat 1 large egg in a medium bowl until broken up. Stir in 16 ounces ricotta cheese, 4 ounces of the shredded mozzarella cheese, 1/2 cup finely grated Parmesan cheese, 2 tablespoons finely chopped fresh basil leaves, 2 tablespoons finely chopped fresh parsley leaves, and 1 teaspoon kosher salt.

Step 3: Make the pasta and cheese mixture:

When the pasta is ready, drain. Place 3 tablespoons unsalted butter in the now-empty pot (no need to clean) and let sit until the residual heat melts the butter. Add the pasta and toss to combine.

Assemble and bake:

Step 1: Assemble and bake:

Add 1/2 cup of the Bolognese sauce to the pasta and toss to combine. Transfer half of the pasta mixture to the baking dish and spread into an even layer.

Step 2: Assemble and bake:

Top with about half of the remaining Bolognese sauce (about 3 cups) and spread into an even layer. Dollop half of the cheese mixture (about 1 1/2 cups) over the sauce and spread into an even layer.

Step 3: Assemble and bake:

Repeat layering the remaining pasta mixture, Bolognese sauce, and cheese mixture. Sprinkle the remaining 4 ounces shredded mozzarella evenly over the top.

Step 4: Assemble and bake:

Bake until the cheese is golden brown in spots and melted, about 35 minutes. Garnish with more chopped basil and parsley. Let cool for about 5 minutes before cutting into squares like lasagna and serving.

Recipe Notes

Informação Nutricional

• Tamanho da Dose: Serves 8
• Calorias: 964 cal
• Gordura Total: 58.2 g
• Gordura Saturada: 27.6 g
• Gordura Insaturada: 0.0 g
• Colesterol: 0 mg
• Sódio: 1209.9 mg
• Carboidratos Totais: 61.2 g
• Fibra Alimentar: 4.7 g
• Açúcares Totais: 9.1 g
• Proteína: 48.9 g