Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 lb (450g) ground beef (mince beef)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • 1 (28 oz) can crushed tomatoes (794g)
  • 1 (15 oz) can tomato sauce (425g)
  • 1/2 cup (120 ml) water
  • 1 tsp sugar
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) spaghetti
  • 15 oz (425g) ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup (25g) grated Parmesan cheese, plus extra for topping
  • 1/4 cup (5g) chopped fresh parsley
  • 8 oz (225g) shredded mozzarella cheese

Instructions:

  1. Cook spaghetti according to package directions until al dente. Drain well.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in oregano, basil, red pepper flakes (if using), crushed tomatoes, tomato sauce, water, and sugar. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, to allow flavours to meld.
  4. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley. Season with salt and pepper.
  5. Preheat oven to 375°F (190°C/Gas Mark 5). Lightly grease a 9x13 inch baking dish.
  6. Spread a thin layer of meat sauce on the bottom of the baking dish. Top with half of the spaghetti, then dollop with half of the ricotta mixture. Spread evenly. Top with half of the mozzarella cheese.
  7. Repeat layers with the remaining spaghetti, ricotta mixture, meat sauce, and mozzarella cheese.
  8. Sprinkle with extra Parmesan cheese. Bake for 25-30 minutes, or until golden brown and bubbly.
  9. Let stand for 10 minutes before serving.