This hearty dish will have your guests begging for the recipe. Be sure to bring it with you! Grating the vegetables reduces the amount of chopping and cooking time.
- Portion size 8 servings
- Credits : © CanadianLiving.com
Tomato Beef Sauce:
Tomato Beef Sauce: In Dutch oven, heat oil over medium-high heat; cook onion, garlic, oregano, basil and thyme, stirring occasionally, for about 4 minutes or until softened. Add beef; cook, breaking up with spoon, for 5 minutes or until no longer pink.
Add mushrooms, carrots, zucchini and red pepper; cook, stirring often, for 5 minutes or until liquid is evaporated. Add tomatoes, tomato paste, salt and pepper; bring to boil. Reduce heat and simmer for 30 to 35 minutes or until most of the liquid is evaporated. Remove from heat; stir in Parmesan cheese and vinegar.
Cheese Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Whisk in milk in thin steady stream until smooth; cook, whisking often, for 2 to 4 minutes or until boiling and thickened. Transfer to bowl; let cool for 10 minutes. Blend in ricotta, egg and salt.
In large pot of boiling salted water, cook spaghetti for 5 minutes or until almost tender but still firm. Drain and toss with beef sauce. Spread in 13- x 9-inch (3 L) baking dish; spoon cheese sauce over top. Sprinkle with Parmesan cheese. Bake in 350ºF (180ºC) oven for about 40 minutes or until golden and bubbling.
Nutritional facts <b>Per serving:</b> about
- Sodium 635 mg
- Protein 25 g
- Calories 441.0
- Total fat 21 g
- Cholesterol 89 mg
- Saturated fat 10 g
- Total carbohydrate 39 g
- Iron 26.0
- Folate 18.0
- Calcium 23.0
- Vitamin A 70.0
- Vitamin C 72.0