Ingredients:

  • 1 pound (450g) spaghetti
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 cup (240ml) beef broth
  • 1 cup (250g) ricotta cheese
  • 1 large egg
  • ¼ cup (15g) grated Parmesan cheese
  • 2 cups (200g) shredded mozzarella cheese

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook spaghetti according to package directions until al dente. Drain well.
  3. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  5. Stir in oregano, basil, salt, and pepper. Cook for 1 minute more.
  6. Add crushed tomatoes, tomato sauce, and beef broth to the skillet. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  7. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well.
  8. Spread half of the spaghetti in the prepared baking dish. Top with half of the meat sauce and dollops of the ricotta mixture.
  9. Repeat layers with the remaining spaghetti, meat sauce, and ricotta mixture.
  10. Sprinkle evenly with mozzarella cheese.
  11. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  12. Let stand for 5-10 minutes before serving.