Cheesy Spaghetti Bake
1½ teaspoons salt
450 grams dry spaghetti
45 milliliters olive oil
2 ribs celery, diced
1 large carrot, peeled and diced
1 onion, diced
2 large cloves garlic, minced
450 grams ground beef
794 grams crushed tomatoes
120 milliliters heavy cream
½ teaspoon black pepper
230 grams fresh mozzarella, thinly sliced
190 grams ricotta cheese
Fresh parsley & basil, for garnish
1.Preheat oven to 375℉/190°C.
2.Heat a large pot over medium-high heat. Add olive oil.
3.Add onion, celery, and carrots to the pot. Cook until they begin to soften, about 3 minutes. Add the garlic and ground beef.
4.Break up the beef with a spoon and stir until cooked through. Season with salt and pepper.
5.Add crushed tomatoes and bring up to a low simmer. Fold in the heavy cream. Set the sauce aside.
6.Bring a large pot of water to a boil. Season with salt. Break up the spaghetti into thirds and cook until al dente. Drain.
7.Fold the pasta into the bolognese sauce. Transfer to a 9x13-inch baking dish.
8.Alternate small spoonfuls of ricotta cheese and slices of mozzarella across the top.
9.Bake 8-10 minutes, until cheese is melted.
10.Garnish with fresh parsley and basil.
11.Enjoy with an ice cold Coca-Cola!