Yield: Serves 6 to 8 | Prep Time: 45 minutes | Cook Time: 1 hour 20 minutes
If you’re picturing tongs pulling out the long noodles, sauce splattering, and family members smiling, you’re on the right track. With big buttery noodles, beef, carrots, celery, and seasoned tomato sauce, this casserole will leave smiles on everyone’s faces.
INGREDIENTS
3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 large carrot, peeled and coarsely chopped
1 large stalk celery, coarsely chopped
1 pound ground beef
1 (28-ounce) can crushed tomatoes
¼ cup chopped parsley
2 tablespoons tomato paste
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pinches sugar
12 ounces pappardelle
¼ cup heavy cream
¼ cup grated Pecorino Romano cheese
1 cup shredded mozzarella cheese
1. Preheat the oven to 375°F and lightly coat a 9 × 13-inch baking dish with cooking spray.
2. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic for 7 to 8 minutes. Add the carrot and celery and cook for 5 minutes. Add the ground beef and cook, stirring to break up the meat, until no longer pink. Add the tomatoes, parsley, tomato paste, salt, pepper, and sugar. Cook for 30 minutes.
3. While the sauce is cooking, bring a large pot of water to a boil, add the pappardelle, and cook until al dente. Drain, and reserve.
4. Add the cream and then the Pecorino Romano to the sauce. Toss the sauce with the cooked pasta and place in the baking dish. Top with the mozzarella and bake for 30 minutes. Serve.
