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serves 8
8
ounces spaghetti
1/4 cup grated parmesan cheese
Tomato beef sauce:
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, minced
1
teaspoon each dried oregano and basil
1/2 teaspoon dried thyme
1 pound
lean ground beef
2 cups sliced mushrooms
2 each carrots and zucchini,
grated
1 sweet red pepper, diced
1 28-ounce can tomatoes, chopped
1/3 cup tomato paste
salt and pepper to taste
1/4 cup grated
parmesan
1 teaspoon balsamic vinegar
Cheese sauce:
2 teaspoon
butter
2 teaspoons flour
1 cup milk
1 cup ricotta cheese
1 egg,
lightly beaten
salt to taste
Preheat oven to 350 degrees
Tomato beef sauce: In Dutch oven, heat oil. Cook onion, garlic, oregano,
basil, and thyme, for about 4 min. Add beef. Cook breaking up with spoon until
no longer pink. Add mushrooms, carrots, zucchini, and pepper. Cook stirring
often until liquid is evaporated. Remove from heat. Stir in cheese and vinegar.
Cheese sauce:
In saucepan, melt butter. Whisk in flour, stirring
for 1 minute. Add milk; whisk until sauce boils and thickens. Transfer to bowl;
let cool 10 minutes. Blend in ricotta, egg and cheese.
Cook spaghetti for 5
minutes or until almost tender but still firm. Drain and toss with beef sauce.
Spread in a baking dish (13x9-inch). Spoon cheese over. Sprinkle with
cheese. Bake for 40 minutes.
