Cheesy Spaghetti Bolognese Stack

Heat olive oil in a large skillet over medium heat. Add the onions, garlic, carrots, and celery, and sauté until softened, about 5 minutes.

Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink. Drain excess fat if needed.

Stir in tomato paste, cooking for 1 minute, then pour in the tomato sauce, broth, and wine (if using). Add dried basil, oregano, red pepper flakes, salt, and pepper.

Lower the heat and simmer the sauce for 20-25 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.

Cook the Spaghetti:

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.

Assemble the Cheesy Stack:

Preheat your oven’s broiler (or set the oven to 400°F / 200°C).

Twirl the cooked spaghetti into small nests using tongs or a fork, and place them on an oven-safe plate or shallow dish.

Spoon a generous amount of Bolognese sauce over each spaghetti nest.

Top with shredded mozzarella and a sprinkle of Parmesan cheese.

Melt the Cheese:

Place the plate/dish under the broiler (or in the oven) for 5-7 minutes, or until the cheese is melted and bubbling.

Serve: