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1
Tomato Beef Sauce: In dutch oven,heat oil over med-high heat,cook onion, garlic,oregano, basil& thyme,stirring occasionally for about 4 mins.
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2
or until softened.
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3
Add beef& cook breaking up with a spoon for 5 mins.
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4
or until no longer pink.
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5
Add mushrooms,carrots, zucchini& red pepper,cook stirring often or until liquid is evaporated.
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6
Add tomatoes, tomato paste,salt& pepper, bring to a boil,reduce heat& simmer 30-35 mins.
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7
or until most of the liquid is evaporated.
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8
Remove from heat, stir in parmesan cheese& vinegar.
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9
Cheese Sauce: In saucepan, melt butter over medium heat,whisk in flour and cook, whisking for 1 minute.
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10
Whisk in milk in a thin, steady stream until smooth,cook whisking often for 2-4 minutes or until boiling& thickened.
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11
Transfer to a bowl and let cool for 10 minutes.
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12
Blend in ricotta, egg,& salt.
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13
In large pot of boiling salted water cook spaghetti for 5 minutes or until almost tender but firm.
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14
Drain& toss with beef sauce.
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15
Spread in a 9x13 (3L) baking dish, spoon cheese sauce over top and sprinkle with freshly grated parmesan.
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16
Bake at 350 for about 40 minutes or until golden& bubbling.
