Deconstructed Lasagna

This is a fun way to have lasagna... without all the layers!

Salt and pepper

1 pound long pasta such as fusilli or mafalda

2 tbsp extra virgin olive oil

1 lb ground beef sirloin

1 small carrot finely chopped

1 med onion finely chopped

4 cloves garlic minced

1 cup beef broth

1 20 oz can crushed tomatoes

a handful of torn fresh Basil leaves

1 cup ricotta cheese

1/3 cup finely chopped parsley

2 tbsp butter

1 cup grated pecorino romano cheese and more to pass around the table

Cook pasta to instuctions, drain. Heat olive oil in a large skillet over medium heat. Add the beef, crumbling into bits, cook until lightly brown- 3-4 minutes. Add the carrot, onion, and garlic, season with salt and pepper. Cook till softened, 5 minutes. Stir in beef broth then the tomatoes and basil. Simmer. In a small bowl, stir together the ricotta and parsley. Toss the pasta with the butter, then stir in the romano and meat sauce. Scoop some ricotta mixture in to a bowl and then top with the meaty pasta. Pass more romano for on top!