Ingredients:

  • tablespoons Olive Oil
  • lb Ground Beef (80/20)
  • lb Italian Sausage (casing removed)
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • oz Crushed Tomatoes
  • oz Tomato Paste
  • teaspoon Dried Oregano
  • teaspoon Dried Basil
  • ½ cup Red Wine (optional)
  • ½ cup Beef Broth or Water
  • Salt and Black Pepper to taste
  • lb Spaghetti or Linguine
  • oz Whole Milk Ricotta Cheese
  • Large Egg, lightly beaten
  • ¼ cup Fresh Parsley, chopped
  • ½ cup Grated Parmesan Cheese (plus extra for topping)
  • cups Shredded Mozzarella Cheese

Instructions:

  1. Cook spaghetti according to package directions until just shy of al dente (about 1 minute less than recommended). Drain, rinse briefly with cool water, and set aside.
  2. In a large skillet over medium-high heat, brown the beef and sausage, breaking it up. Drain off excess grease. Add onion and sauté until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 2 minutes. Deglaze with red wine (if using), scraping up browned bits. Stir in crushed tomatoes, broth, oregano, and basil. Season with salt and pepper. Simmer gently for at least 15 minutes.
  4. While the sauce simmers, prepare the ricotta filling: Combine ricotta, beaten egg, chopped parsley, ½ cup Parmesan, salt, and pepper in a large bowl. Mix well.
  5. Pour about half of the finished meat sauce into the bowl with the cooked spaghetti and toss gently until the noodles are thoroughly coated.
  6. Assemble the casserole: Spread a thin layer of the remaining meat sauce across the bottom of a 9x13 inch baking dish. Spread the coated spaghetti mixture evenly over the bottom sauce layer.
  7. Dot the surface of the spaghetti evenly with spoonfuls of the ricotta mixture. Pour the remaining meat sauce over the top. Finish by topping generously with shredded mozzarella and extra Parmesan cheese.
  8. Bake in a preheated 375°F (190°C) oven for 30–35 minutes, or until the edges are bubbling and the cheese topping is golden brown.
  9. Allow the Million Dollar Spaghetti casserole to rest for 10–15 minutes before slicing and serving. This allows the layers to set properly.