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Categories:
olive oil ground beef carrot onion garlic sage tomato paste tomatoes sugar tagliatelle pasta broccoli florets eggs cottage cheese heavy cream ground nutmeg butter Mozzarella cheese
Viewed: 42 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 3/4 pound ground beef
- 1 carrot sliced
- 1 onion diced
- 1 clove garlic crushed
- 15 sage leaves fresh, chopped
- 1 tablespoon tomato paste
- 1 can diced tomatoes 14.5 oz
- 1 teaspoon sugar
- 12 ounces tagliatelle pasta
- 2 cups broccoli florets
- 2 eggs
- 1/2 cup cottage cheese
- 1/3 cup heavy cream
- 1 pinch ground nutmeg
- butter for greasing
- 1 cup shredded mozzarella cheese 4 oz
Method
- Heat the oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook for 5 mins until browned, breaking up pieces with a wooden spoon. Drain off excess fat. Add the carrot, onion, garlic, sage and tomato paste; stir for 1-2 mins. Stir in the diced tomatoes and sugar and bring to a boil. Reduce heat, cover and simmer for 15-20 mins. Season with salt and pepper.
- Preheat the oven to 375°F. Cook the pasta in a large saucepan according to package directions until just tender; drain well and return to the pan. Cook the broccoli in a medium saucepan of boiling water for 2 mins. Drain, rinse under cold water and drain again.
- Combine the eggs, cottage cheese, cream and nutmeg in a food processor and blend until smooth. Add the mixture to the pasta, season with salt and pepper and mix well. Grease a large baking dish with butter, then add the pasta mixture in an even layer. Sprinkle over half the mozzarella. Arrange the broccoli on top, spoon over the meat sauce and sprinkle the remaining mozzarella on top. Cover with foil and bake for 30-40 mins until hot, uncovering for the final 5 mins to brown the top.
