Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
40
High
Nutrition per serving
Calories1224.3 kcal (61%)
Total Fat65.7 g (94%)
Carbs94.1 g (36%)
Sugars13 g (14%)
Protein67.3 g (135%)
Sodium1817.3 mg (91%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Preheat oven to 375 and spray a 9x13
Step 2
In a 5 quart dutch oven, add vegetable oil to coat the bottom and heat over medium heat.
Step 3
Add in the meat and sear for 2-3 minutes. Flip and sear on the other side until browned. Mash the meat using a potato masher.
Step 4
Let the meat cook over medium-high heat until the fat renders out and the meat is a bit crispy. Remove from the pot and place to the side.
Step 5
Add olive oil to the pot and add in the diced sweet onion. Season with salt and saute for 3 minutes. Add in finely chopped garlic and saute for 20 seconds.
Step 6
Add the meat back to the pot and mix to combine. Add in crushed tomatoes, stir together, and let simmer for 5 minutes. Season with sugar to cut the tomato acidity.
Step 7
Separately, fill a pot with water and season generously with salt. Once water is boiling add to the pasta. Cook just under al dente.
Step 8
Using a spider, transfer the pasta to the sauce and stir to combine.
Step 9
For the cheese mixture, grate all the cheeses and toss them together.
Step 10
In the 9x13 greased baking dish, add in half of the pasta & sauce evenly spreading out. Add full-fat ricotta on top followed by half of the cheese mixture.
Step 11
Add the other half of pasta and sauce, topped with the other half of ricotta, and the other half of the cheese mixture.
Step 12
Place the dish into the 375F oven for 35 minutes. Remove and let cool completely
Step 13
Finish with basil leaves on top.
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