One-Pan Cheesy Pasta Bolognese

• Meat

  • 1 lb Ground beef

• Produce

  • 1 tbsp Basil, dried
  • 3/4 cup Carrots
  • 3 cloves Garlic
  • 1 Onion
  • 1 tbsp Oregano, dried
  • 1 can Tomatoes, with juice

• Condiments

  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 12 oz Pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/3 cup Heavy cream
  • 1 1/2 cups Mozzarella cheese
  • 3/4 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup Red wine

• Liquids

  • 1 cup Water

Found on yummyaddiction.com

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• ¾ cup grated carrots
• 1 lb. ground beef
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ¼ teaspoon crushed red pepper flakes
• ½ cup red wine
• 1 tablespoon Worcestershire sauce
• 1 can (28 oz.) diced tomatoes with juice
• ⅓ cup heavy cream
• 1 cup water
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 12 oz. pasta (I used Penne Rigate)
• ¾ cup Parmesan cheese, grated
• 1½ cups mozzarella cheese, shredded, divided

Directions

• Heat the olive oil in a large pan over medium heat. Add the onion and carrots, and cook for 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the ground beef and cook, breaking up into small pieces with a spoon, until browned, 4 to 5 minutes. Add in dried oregano, basil, and red pepper flakes. Next, add the red wine and stir to combine. Add Worcestershire and canned tomatoes, stirring to combine. Pour in the heavy cream. Stir to combine. Add salt and pepper.
• Pour in the water and bring to a boil. Add pasta, stir well. Cover pan and cook until pasta is tender, stirring occasionally.
• When pasta is tender, gently stir in grated Parmesan and ½ cup of mozzarella cheese. Scatter the remaining mozzarella evenly over top. Turn off the heat. Place lid over skillet and allow mozzarella to melt, 2-3 minutes. Serve immediately.