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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rachael Ray recipe, yummy mock lasagna! Ingredients:
1 pound fusilli pasta |
1 salt |
2 tablespoons olive oil |
1 pound sirloin, ground |
4 cloves garlic, chopped |
1 medium onion, finely chopped |
1/4 teaspoon crushed red pepper flakes |
1 black pepper |
1/2 teaspoon allspice |
1 teaspoon worcestershire sauce |
1/2 cup dry red wine |
1/2 cup beef stock |
28 ounce crushed tomatoes |
1 1/2 cups ricotta cheese, part-skim |
1 cup fresh basil |
1/2 cup parmesan cheese, grated |
Directions:
1. Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. HEADS UP: You will need a ladle of the starchy cooking water to help form sauce before draining.
2. Heat a deep nonstick skillet over medium-high heat. Add olive oil. Add meat andbreak it up into small bits as it caramelizes.
3. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce.
4. Cook another 5 minutes and add the red wine to deglaze the pan. Cook off a minute then combine 1/2 cup of stock into the meat.
5. Stir in the tomatoes and bring to a bubble.
6. Reduce heat to medium low and simmer 5 minutes.
7. Place ricotta cheese in the bottom of a large bowl.
8. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine.
9. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
10. Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and comine.
11. Tear or shred the basil and add to the meat and pasta, toss again.
12. Taste to adjust salt and pepper.
13. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan on top.
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