Recipe Instructions:
Ingredients
2 tablespoons olive oil
1 onion , diced
3/4 cup finely diced carrots
1 lb (450g) ground beef
3 cloves garlic , minced
1 tablespoon dried oregano
1 tablespoon dried basil
1/4 teaspoon crushed red pepper flakes
1/2 cup red wine
1 tablespoon Worcestershire sauce
1 28 oz. (800g) can diced tomatoes with juice
1/3 cup heavy cream
1 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
12 oz. (340g) whole wheat penne pasta
3/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese , divided
Instructions
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 the dried oregano, basil, and red pepper flakes.
Next, add the red wine and stir to combine. Add the Worcestershire sauce and canned tomatoes, stirring to combine. Pour in the heavy cream. Stir to combine. Add salt and pepper.
Pour in water and bring to a boil. Add the pasta, stir well. Cover the pan and cook until pasta is tender, stirring occasionally.
When the pasta is tender, gently stir in the grated Parmesan cheese and 1/2 cup of the mozzarella cheese. Scatter the remaining mozzarella evenly over the top. Turn off the heat. Place a lid over the pan and allow the mozzarella to melt, 2-3 minutes. Serve immediately.
