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2.0 – 2 reviews • Tomato
| Total: |
50 min |
| Prep: |
20 min |
| Cook: |
30 min |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 8 ounces 90 percent lean ground beef
- One 15-ounce can crushed tomatoes
- 1/4 cup heavy cream
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 3 cups cooked cold spaghetti (about 6 ounces uncooked)
- 4 large eggs, beaten
- 1 cup cherry-size mozzarella (bocconcini or ciliegine), drained
- 1/4 cup grated Parmesan cheese
- 1/2 cup basil leaves, torn
Instructions
- 1. Preheat the oven to 425 degrees F. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned. Drain off any excess fat. Add the tomatoes and bring to a simmer. Stir in the heavy cream and season with 1 teaspoon salt and some pepper. Transfer to a bowl and reserve skillet.
- 2. Add the cooked spaghetti to the beef mixture and toss well. Beat the eggs and add to the pasta along with the mozzarella and Parmesan cheese. Toss well to combine.
- 3. Wipe out the skillet and heat the 1 tablespoon remaining oil over high heat. Add the spaghetti mixture and lightly press down. Cook until the bottom sets, about 5 minutes.
- 4. Transfer the skillet to the oven. Bake until set in the center and crispy around the edges, about 15 minutes. Let stand at least 5 minutes. Scatter with torn basil leaves and serve warm or at room temperature.
