Batch Size
6 to 8 servings
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- Make the meat sauce:
- Heat a heavy saucepan on medium heat for five minutes.
- Add ground beef and stir to break up clumps; cook until well browned, then drain the meat and set aside.
- Add onions and garlic to the saucepan and cook over medium heat for about five minutes, until softened.
- Return the reserved meat to the pan.
- Add the spaghetti sauce, salt, oregano, basil, sugar, red wine, and romano cheese.
- Stir well to combine.
- Bring the mixture to a simmer and cook uncovered for 30 minutes or more.
- Adjust seasoning with additional salt and pepper to taste.
- Prepare the noodles while the sauce cooks:
- Preheat oven to 350°F.
- Cook spaghetti al dente according to package directions; rinse under cold water, drain, and place in a large mixing bowl.
- In another mixing bowl, stir together the sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
- Add the cheese mixture to the spaghetti; using your hands, mix gently until the spaghetti is evenly coated with the mixture.
- Rub a 9x13 glass baking dish with the olive oil.
- Gently place the spaghetti mixture into the prepared dish; top with the remaining Parmesan cheese.
- Cover the dish with aluminum foil and bake at 350°F in the preheated oven for 30 minutes.
- Remove from oven, remove the foil, and place the dish on a cooling rack for 10 minutes.
- Cut into six to eight squares and top with the meat sauce above, or your favorite meat or marinara sauce.