“This is high on my list of "must trys", sounds a little involved but very yummy so i am thinking it would be worth the effort.(so i did not wait to try it to post it!) From Canadian Living Magazine.”
1hr 45mins
1 9x13 inch pan

Ingredients Nutrition


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

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