What she’d tell you
This is what I make when there are more people coming than I planned for. One dish, one oven, and nobody has ever once complained.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Cook the pasta two minutes short of the packet time and drain it.
Soften the onion and garlic in the oil for 2 minutes, then brown the beef, breaking it up.
Add the paprika, onion powder, oregano, pepper flakes and salt and cook 2 minutes.
Add the passata, a splash of water and the sugar, and simmer 10 minutes.
Stir two-thirds of the sauce through the pasta, tip it into a dish, and dot the ricotta over in spoonfuls.
Pour the rest of the sauce over, scatter the mozzarella and parmesan, cover with foil and bake at 180°C for 20 minutes.
Take the foil off and give it 10–15 minutes more until the top is golden.
If you haven’t got it
Ricotta
cottage cheese, drained: closer than you would think
Ground Beef
half beef and half pork, which is better if you have both
Keeping it
Four days in the fridge.
180°C for 20 minutes covered. Freeze assembled and unbaked for three months.
