• For the Spaghetti: Spaghetti: 1 pound (450g) – Standard spaghetti works perfectly. You can also use thin spaghetti or linguine if preferred. Cooking it al dente is key.
• Olive Oil: 1 tablespoon – To toss with the cooked spaghetti, preventing it from sticking together.
• Salt: For the pasta water – Essential for seasoning the pasta from within.
• For the Hearty Meat Sauce: Ground Beef: 1 pound (450g) – Lean ground beef (85/15 or 90/10) is a good choice. You can also use a mix of ground beef and Italian sausage for extra flavor.
• Italian Sausage: ½ pound (225g), optional – Casings removed. Sweet or hot, depending on your preference. It adds a wonderful depth.
• Yellow Onion: 1 large, finely chopped – Forms the aromatic base of the sauce.
• Garlic: 4-5 cloves, minced – Fresh garlic is always best for robust flavor.
• Crushed Tomatoes: 1 can (28 ounces / 794g) – Good quality crushed tomatoes provide the best texture and taste for the sauce.
• Tomato Paste: 3 tablespoons – Adds concentrated tomato flavor and richness.
• Beef Broth or Red Wine: ½ cup (120ml), optional – For deglazing the pan and adding depth. Broth adds savoriness, wine adds complexity.
• Dried Italian Seasoning: 2 teaspoons – A convenient blend of oregano, basil, thyme, and rosemary.
• Dried Oregano: 1 teaspoon – For an extra herbaceous note.
• Red Pepper Flakes: ¼ to ½ teaspoon, optional – For a touch of warmth. Adjust to your spice preference.
• Sugar: 1 teaspoon, optional – Helps to balance the acidity of the tomatoes.
• Salt: 1 ½ teaspoons, or to taste – Adjust based on the saltiness of your broth and personal preference.
• Black Pepper: ½ teaspoon, or to taste – Freshly ground is recommended.
• Olive Oil: 2 tablespoons – For sautéing the aromatics and browning the meat.
• For the Cheesy Layers & Topping: Ricotta Cheese: 15 ounces (425g), whole milk – Provides a creamy, luscious layer.
• Parmesan Cheese: ¾ cup (75g), freshly grated, divided – Half for the ricotta mixture, half for topping. Freshly grated melts better and tastes superior.
• Large Egg: 1 – Acts as a binder for the ricotta mixture, helping it set.
• Fresh Parsley: ¼ cup, chopped, plus more for garnish – Adds freshness to the ricotta layer.
• Mozzarella Cheese: 3 cups (about 12 ounces / 340g), shredded – Low-moisture, whole milk mozzarella melts beautifully and gives that classic cheese pull.
• Salt and Pepper: To season the ricotta mixture.
