Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon garlic cloves, smashed
- 1/2 teaspoon chile flakes
- 1 teaspoon red onion, minced
- 1 pound ground sirloin
- 3 cup canned san marzano plum tomatoes, hand crushed
- 1/4 cup minced fresh parsley
- 1/2 teaspoon dry oregano
- 1 teaspoon bay leaf
- 1/2 tablespoon raw sugar
- 1/2 tablespoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound penne (1 package)
- 1 tablespoon unsalted butter
- 1 cup finely grated mozzarella
- 1/2 cup finely grated parmigiano
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon garlic cloves, smashed
- 1/2 teaspoon chile flakes
- 1 teaspoon red onion, minced
- 1 pound ground sirloin
- 3 cup canned san marzano plum tomatoes, hand crushed
- 1/4 cup minced fresh parsley
- 1/2 teaspoon dry oregano
- 1 teaspoon bay leaf
- 1/2 tablespoon raw sugar
- 1/2 tablespoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound penne (1 package)
- 1 tablespoon unsalted butter
- 1 cup finely grated mozzarella
- 1/2 cup finely grated parmigiano
Preparation
Baking Directions:
Bolognese: Heat the extra-virgin olive oil in a large saucepan over medium heat.
Add the garlic and the chile flakes, and saute for about 1 minute, until the garlic is golden and fragrant.
Add the red onion and saute for 8 to 10 minutes, until the onion has some crispy edges.
Add the ground sirloin and saute for 5 to 7 minutes, until the beef crumbles.
Pour in the plum tomatoes, and then add the parsley, oregano, bay leaf, raw sugar, sea salt, and freshly ground pepper.
Stir and simmer for 15 minutes, partially covered Pasta: Cook the penne in a large pot of boiling salted water until almost al dente, about 10 minutes.
You don’t want to fully cook the pasta because you’ll also be baking it.
Drain.
Shkiaffing it together: Preheat the oven to 350°F.
Add the penne to a large bowl, and mix in half of the bolognese sauce.
Generously grease a baking dish with the unsalted butter.
Add a 1-inch layer of penne, 1/2 cup of sauce, 1/3 cup of grated mozzarella, and a heaping tablespoon of grated Parmigiano.
Repeat this until all the pasta is used.
Top it off with grated mozzarella and Parmigiano cheese.
Bake in the oven for 30 minutes, until the cheese is golden and bubbling.
