Almost Lasagna - Rachael Ray Recipe

Name: Almost Lasagna - Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb curly short cut pasta (recommended campanelle by Barilla, fusilli or cavatappi); coarse salt; 2 tablespoons extra virgin olive oil, 2 turns of the pan; 1 lb ground sirloin; 4 garlic cloves, chopped; 1 medium onion, finely chopped; 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm; black pepper; 1/2 teaspoon allspice, eyeball it in your palm; 1 teaspoon Worcestershire sauce; 1/2 cup dry red wine, a couple of glugs; 1/2 cup beef stock; 1 (28 ounce) can crushed tomatoes; 1 1/2 cups part-skim ricotta cheese; 1 cup fresh basil, about 20 leaves; 1/2 cup grated parmigiano-reggiano cheese, a couple of handfuls, plus some to pass at table

Servings: persons

1 lb curly short cut pasta (recommended campanelle by Barilla, fusilli or cavatappi)
coarse salt
2 tablespoons extra virgin olive oil, 2 turns of the pan
1 lb ground sirloin
4 garlic cloves, chopped
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
black pepper
1/2 teaspoon allspice, eyeball it in your palm
1 teaspoon Worcestershire sauce
1/2 cup dry red wine, a couple of glugs
1/2 cup beef stock
1 (28 ounce) can crushed tomatoes
1 1/2 cups part-skim ricotta cheese
1 cup fresh basil, about 20 leaves
1/2 cup grated parmigiano-reggiano cheese, a couple of handfuls, plus some to pass at table

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 extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. 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. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
3
Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it inches.
4
Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

878

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb curly short cut pasta (recommended campanelle by Barilla, fusilli or cavatappi), coarse salt, 2 tablespoons extra virgin olive oil, 2 turns of the pan, 1 lb ground sirloin, and more.

Yes, Almost Lasagna - Rachael Ray falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almost Lasagna - Rachael Ray

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