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Serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes


  • 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 1/2 cups milk
    1/2 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 sauce over. Sprinkle with Parmesan cheese. Bake for 40 minutes.
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