Ingredients:

  • 16 oz box Spaghetti Pasta (or similar long, thin pasta)
  • 1 Tbsp Coarse Kosher Salt (for water)
  • 2 Large Eggs (lightly beaten)
  • 2 Tbsp Unsalted Butter (melted)
  • 1/2 cup Parmesan Cheese (freshly grated)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion (finely diced)
  • 4 Garlic Cloves (minced)
  • 1.5 lbs Ground Beef (85/15 blend recommended)
  • 2 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (Optional, e.g., Merlot or Chianti)
  • 28 oz Crushed Tomatoes (canned, good quality)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • Salt and Freshly Ground Black Pepper (To taste)
  • 15 oz container Whole Milk Ricotta Cheese (drained of excess liquid)
  • 1 Large Egg
  • 1/4 cup Fresh Parsley (chopped)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt and Pepper (for ricotta mix)
  • 3 cups Low-Moisture Whole Milk Mozzarella (shredded)

Instructions:

  1. Sauté Aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook until softened (5–7 minutes). Add garlic and cook for 1 minute until fragrant. Brown the Meat: Add ground beef, break it up, and cook until browned. Drain off excess fat. Build the Flavour Base: Stir in tomato paste and cook for 2 minutes. Deglaze with red wine (if using); simmer until reduced by half. Simmer: Stir in crushed tomatoes, oregano, basil, bay leaf, salt, and pepper. Simmer, uncovered, for at least 30 minutes, stirring occasionally. Remove the bay leaf before assembly.
  2. Boil the spaghetti in heavily salted water until al dente (1 minute less than package directions). Drain immediately. In the same pot, combine the drained spaghetti with the 2 beaten eggs, melted butter, and grated Parmesan. Toss quickly until the pasta is fully coated to create the essential 'glue'.
  3. In a medium bowl, combine the well-drained ricotta cheese, the single large egg, chopped parsley, garlic powder, salt, and pepper. Mix thoroughly until homogeneous. Set aside.
  4. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Spread the seasoned spaghetti mixture evenly across the bottom and slightly up the sides of the dish, forming a compact base. Spread about one-third of the meat ragu evenly over the spaghetti base. Dollop spoonfuls of the ricotta mixture over the sauce layer (do not spread). Spoon the remaining ragu over the ricotta layer. Top generously and evenly with the shredded mozzarella cheese.
  5. Cover the dish tightly with foil. Bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the mozzarella is bubbling and golden brown. Remove from the oven and let the casserole rest for a crucial 10 minutes before slicing and serving. This allows the layers to set properly.