Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 5 lbs Lean Ground Beef
  • 2 Tbsp Tomato Paste
  • 28 oz Canned crushed Tomatoes
  • 1 cup low sodium Beef Stock
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 large Bay Leaf
  • Salt and Black Pepper, to taste
  • 1 lb Spaghetti Pasta
  • 2 Tbsp Coarse sea salt (for pasta water)
  • 2 Tbsp Unsalted Butter, melted
  • 1 Large Egg, lightly beaten
  • 15 oz whole milk Ricotta Cheese, well-drained
  • 1/2 cup Freshly grated Parmesan Cheese
  • 1/4 cup Chopped Fresh Parsley
  • 2 cups Shredded low moisture Mozzarella Cheese

Instructions:

  1. Phase 1: Developing the Ragu (Sauce). Heat olive oil in a large Dutch oven over medium heat. Add diced onion and sauté until softened (about 5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Brown the Meat: Add the ground beef. Break it up and cook until well browned. Drain off excess grease, reserving about 1 tablespoon.
  3. Build the Flavor Base: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelise slightly. Pour in the crushed tomatoes and beef stock. Add the oregano, basil, bay leaf, salt, and pepper.
  4. Develop the Ragu: Bring to a low boil, then reduce heat immediately to a gentle simmer. Cover partially and simmer gently for a minimum of 45 minutes, stirring occasionally. Remove the bay leaf before proceeding.
  5. Phase 2: Preparing the Pasta and Binder. While the ragu simmers, cook the spaghetti in heavily salted boiling water until al dente (1-2 minutes less than package directions). Drain thoroughly and return it to a large bowl.
  6. Prepare Binder: In a separate bowl, whisk together the ricotta cheese, beaten egg, Parmesan, melted butter, parsley, salt, and pepper until smooth.
  7. Bind the Pasta: Add the ricotta mixture to the slightly cooled spaghetti. Toss quickly and evenly until every strand is coated.
  8. Phase 3: Assembly and Baking. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Spread the bound spaghetti mixture evenly across the bottom.
  9. Layer the Ragu: Pour about three-quarters (3/4) of the ragu over the spaghetti layer, spreading carefully to cover the pasta completely. Reserve the remaining ragu for serving.
  10. Top and Bake (Covered): Sprinkle the shredded mozzarella evenly over the ragu. Cover the dish tightly with foil and bake for 20 minutes to heat through and allow the flavors to meld.
  11. Bake (Uncovered): Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, golden brown, and the sauce is bubbling around the edges.
  12. Rest and Serve: Allow the Baked Spaghetti to rest for 10 minutes before slicing and serving. This resting period is crucial for structure.