Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

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  • While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the beef, crumbling it into bits, and cook until lightly browned, 3 to 4 minutes. Add the carrot, onion and garlic; season with salt and pepper. Cook until the vegetables are softened, 5 minutes. Stir in the beef broth, then the tomatoes and basil; simmer.

  • In a small bowl, stir together the ricotta and parsley.

  • Toss the pasta with the butter, then stir in the parmigiano-reggiano and meat sauce. Scoop the ricotta mixture into each of 4 shallow bowls, then top with the meaty pasta. Pass more parmigiano-reggiano around the table.

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