- 1 pound candele lunghe pasta,broken in half, cooked al dente
- 1 pound lean ground beef
- 2 cups part-skim ricotta cheese
- 5 small tomatoes, like Campari, roughly chopped equalling a cup
- 2 garlic cloves, smashed and minced
- 1 24 oz. jar good marinara sauce (or a little larger)
- 1/4 teaspoon smoked Spanish paprika
- 1 juniper berry
- 1 bay leaf
- 1 clove
- sea salt
- fresh ground black pepper
- olive oil for drizzling
- 1/3 cup finely grated Parmesan cheese
Begin by heating up a drizzle of olive oil in a heavy bottomed pan, add the beef, juniper berry, bay leaf, clove, paprika, salt and pepper. Saute the meat until browned, breaking it up as needed and cooked through, set aside. In the same pan, add a drizzle of olive oil and saute the tomatoes and the garlic on low heat for about 10 minutes, until the tomatoes and garlic are cooked through. Add the jar of tomato sauce and cook for ten minutes. Discard the juniper berry, bay leaf and clove and add the beef to the sauce.
Use a nice amount of olive oil when cooking your pasta, so they don't stick to each other. Stirring the pasta often. Drain carefully and , use tongs to handle the hot pasta and spread out the noodles on parchment paper, so they don't stick to each other. Spoon 2 cups of the sauce down in a 13x9 pan and top with a layer of tightly packed candele lunghe.