Baked Zitidate: October 22, 2012
Nutrition Information (per serving)
8 oz lean ground chuck
2 tsp extra-virgin olive oil
1 sm onion, diced
2 garlic cloves
1 bay leaf
½ tsp dry oregano
¾ tsp dry basil
¼ tsp freshly ground black pepper
1 tsp sea salt
1 tsp cane sugar
¼ cup red wine
¼ cup veal demi-glace or beef stock
1 cup Marinara Sauce
2 cups canned whole tomatoes
1 lb uncooked ziti pasta shells
4 oz shredded mozzarella cheese
⅓ cup grated Parmesan cheese
- In a large sauté pan, sauté beef in ½ teaspoon olive oil until cooked through. Drain well.
- In a large saucepan, sauté onions and garlic in remaining olive oil. When translucent, add beef, herbs, spices and sugar. Sauté briefly. Add red wine and reduce by half. Add veal demi-glace or beef stock, marinara and tomatoes. Bring to a boil, reduce heat and simmer for 15 minutes, or until tomatoes are broken and sauce has thickened.
- Preheat oven to 350F. Cook pasta according to package instructions.
- Place 1 cup cooked pasta in an 8-ounce ovenproof bowl. Top with ½ cup Bolognese sauce, 3 tablespoons mozzarella cheese and 1 tablespoon Parmesan cheese. Bake in oven until cheese melts and is bubbling.