Cooking and Serving: 50 minutes | 8 servings
Ingredients
2 large eggs, at room temperature | 1 ounce Parmigiano-Reggiano cheese, finely grated | 2 tablespoons (28 g) extra virgin olive oil
Description
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 8 servings
Ingredients
2 large eggs, at room temperature
1 ounce Parmigiano-Reggiano cheese, finely grated
2 tablespoons (28 g) extra virgin olive oil
12 ounces dried gluten free spaghetti
1 pound lean ground beef
1 yellow onion, peeled and diced
2 cloves garlic, smashed and peeled
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon dried oregano
1 teaspoon dried basil
1 28- ounce can tomato puree, (or 1 28-ounce can whole peeled tomatoes,
8 ounces low moisture part-skim mozzarella cheese, grated
Fresh basil, for serving
Instructions
Set the pan aside
In a medium-size, heavy-bottom skillet, cook the ground beef over medium-high.
heat until no longer pink. Remove the beef from the skillet, drain any grease.
and set aside. Heat the remaining olive oil in the same skillet over.
medium-high heat, and sauté the diced onion and garlic until the garlic is.
fragrant and the onion is translucent (about 6 minutes). Remove the garlic.
and discard it. Add the salt, pepper, oregano (pressing the dried oregano.
between your palm and forefinger to release the oils) and basil, return the.
cooked ground beef to the skillet and add the tomato puree. Mix to combine.
Scrape the tomato sauce and ground beef mixture on top of the cooked.
spaghetti in the pan and spread into an even layer. Top with the grated.
mozzarella cheese in a single, even layer.
Place the pan in the center of the preheated and bake until the cheese is.
melted and the spaghetti “crust” is lightly golden brown (about 25 minutes).
Remove from the oven and allow to set at room temperature for about 5 minutes.
before slicing into wedges, sprinkling with fresh torn basil, and serving.
Set the pan aside
In a medium-size, heavy-bottom skillet, cook the ground beef over medium-high.
heat until no longer pink. Remove the beef from the skillet, drain any grease.
and set aside. Heat the remaining olive oil in the same skillet over.
medium-high heat, and sauté the diced onion and garlic until the garlic is.
fragrant and the onion is translucent (about 6 minutes). Remove the garlic.
and discard it. Add the salt, pepper, oregano (pressing the dried oregano.
between your palm and forefinger to release the oils) and basil, return the.
cooked ground beef to the skillet and add the tomato puree. Mix to combine.
Scrape the tomato sauce and ground beef mixture on top of the cooked.
spaghetti in the pan and spread into an even layer. Top with the grated.
mozzarella cheese in a single, even layer.
Place the pan in the center of the preheated and bake until the cheese is.
melted and the spaghetti “crust” is lightly golden brown (about 25 minutes).
Remove from the oven and allow to set at room temperature for about 5 minutes.
before slicing into wedges, sprinkling with fresh torn basil, and serving.