Savoring Italy
Prep Time: 15 min
– For the Meat Sauce: – 3 Tablespoons extra-virgin olive oil – ¼ cup of onion chopped you can use sweet onion or yellow onion – 2 stalks celery diced – 2 carrot diced – 2 cloves garlic minced – 1 ½ pounds lean ground beef you could do a mixture of pork/beef or however you prefer – 1 cup dry white wine – 2-28 ounce can of crushed tomatoes I use San Marzano – 6 fresh basil leaves – 2 ½ teaspoons sea salt – ¼ teaspoon black pepper
Cook Time: 45 min
Ingredients
Prep Time: 15 min
\ – For the Ricotta Layer: – 2 pounds ricotta cheese – 2 eggs – 1 cup shredded mozzarella cheese – ½ cup grated Pecorino Romano or Parmegiano-Reggiano cheese – 1 Tablespoon finely minced Italian parsley leaves – Sea salt and ground black pepper – For the Pasta: – 16 ounces ziti penne rigate or mostaciolli pasta – ½ cup grated Pecorino-Romano or Parmegiano Reggiano divided – 1 cup shredded mozzarella cheese divided – fresh basil leaves
Cook Time: 45 min
Ingredients
Yes, you can! Simply sub the ricotta, parm, and mozzarella for your favorite dairy-free cheeses.
When you are ready to bake the pasta, you assemble it by beginning with a layer of meat sauce the bottom, layer on top half of the pasta.
Add on mozzarella, the grated cheese, some more sauce, the rest of the pasta.
Add on some more meat sauce and cheese
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