Baked Pasta Bolognese

• 4 tbsp extra virgin olive oil
• 1 None medium onion, finely chopped
• 1 None medium carrot, finely grated
• 1 clove garlic, minced
• 8.75 oz ground pork
• 8.75 oz ground veal
• 2 (13.5 oz) cans peeled chopped tomatoes
• 2 tbsp tomato paste
• 1/2 cup chicken stock or water
• 1 lb fresh ricotta cheese
• 3 oz Parmesan cheese, grated
• 13.25 oz penne pasta (or other short pasta)

1. Preheat oven to 475u0b0F. Grease a large baking dish. Heat 2 tbsp oil, add onion, carrot and garlic and cook, stirring, until onion is soft. Add beef and veal and cook, stirring, until browned. Add tomatoes, tomato paste and stock. Bring to a boil, reduce heat and simmer, uncovered, for about 10 mins, or until sauce has thickened slightly. Season.
2. Meanwhile, cook pasta in boiling, salted water until just tender then drain. Toss with bolognese sauce then transfer to prepared pan.
3. Combine ricotta and 1/2 the Parmesan then sprinkle over pasta. Drizzle with remaining oil and top with remaining Parmesan. Bake for about 15 mins, or until browned. Serve hot.

extra virgin olive oil, onion, carrot, clove garlic, ground pork, ground veal, tomatoes, tomato, chicken, ricotta cheese, parmesan cheese, penne pasta

Taken from recipes-plus.com/api/v2.0/recipes/21276 (may not work)