13 posts tagged “carrot”

Shrimp Potstickers
Makes about 30

2 tablespoons cilantro leaves
1/2 pound large shrimp, shelled and deveined
1 large egg white
1 1/2 teaspoons chile oil, or 1 1/2 teaspoons olive oil mixed with a pinch of cayenne
1 1/2 teaspoons sesame oil
2 teaspoons low-sodium soy sauce
1 medium carrot, grated
3/4 cup finely chopped (about 2 ounces) Napa cabbage
1/2 teaspoon freshly grated ginger
2 small scallions, finely chopped
1 tablespoon minced (about 1 small) shallot
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 package 3-inch round Chinese dumpling wrappers, available at large supermarkets
3 tablespoons vegetable oil
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon rice-wine vinegar
1 scallion, sliced

Finely chop 1 tablespoon cilantro leaves. Set aside. Coarsely chop half of the shrimp by hand, and set aside. In the bowl of a food processor, combine remaining shrimp, egg white, chile oil, sesame oil, and soy sauce. Puree into a smooth paste. Transfer to a medium bowl, add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, scallions, shallots, salt, and pepper, and mix well.

Place 1 teaspoon of filling toward the front of a dumpling wrapper. There are two methods of sealing dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening edges with water using your finger. Bring two edges together, forming a taco shape, and pinch edges together only in the top center to seal. Pinch six small pleats (three on either side of the sealed center point) along one thickness only of the wrapper. Seal dumpling by pressing pleated and unpleated edges tightly together, enclosing filling. Alternatively, moisten wrapper edges with water, fold in half into a crescent shape around the filling, and pinch edges tightly closed. While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.

In a small serving bowl, whisk together ingredients for dipping sauce.

Heat 1 1/2 tablespoons oil in a well-seasoned 11-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Arrange half of the dumplings tightly together in heated skillet, and cook until deep golden brown, shaking the pan one or two times, about 1 to 2 minutes. Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes. Reduce heat to medium, and cook until the bottoms of the dumplings are very crisp and all the water has evaporated, about 4 to 5 more minutes. Slide a spatula under dumplings to loosen them from the pan. Serve this batch of dumplings immediately or place them on a baking sheet, cover loosely with aluminum foil, and keep warm in a low oven. Wash skillet, and repeat process with remaining dumplings. Transfer to a plate, garnish with remaining cilantro leaves, and serve with dipping sauce.

Chicken and Thai Basil Dumplings
Makes about 3 1/2 dozen

1 pound ground chicken breasts
2 ounces bean thread noodles, blanched and chopped
1 cup grated carrot, squeezed dry
1/4 cup loosely packed fresh Thai basil, chopped
1/4 cup scallion greens, cut on the diagonal
1 clove garlic, finely chopped
1 tablespoon green curry paste, (preferably Maeploy brand)
3 tablespoons fish sauce
2 1/2 tablespoons sugar
Coarse salt and freshly ground pepper
3 tablespoons coconut milk
1 package round white dumpling wrappers
1/2 cup smooth peanut butter
1/4 cup Sriracha chile sauce
1 can (14-ounce) coconut milk
2 tablespoons fish sauce
1/4 cup dark-brown sugar
Coarse salt and freshly ground pepper

Prepare the filling; combine all of the ingredients, except the dumpling wrappers, in a medium bowl. Bring a small saucepan of water to a boil. Add 1 teaspoon filling, and cook until no longer pink. Taste, and adjust the seasoning, if necessary.

Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 1/2 tablespoons filling in the center. Fold dumpling skin over to enclose. Pinch the edges together to form a half moon. Pleat the rounded edge. Set aside. Repeat with remaining filling and wrappers.

Prepare dipping sauce; combine all the ingredients in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool. Just before serving, bring a large pot, fitted with a steamer insert lined with lightly oiled parchment paper with a few holes poked in it, to a simmer. Add dumplings and simmer until cooked through, 5 to 7 minutes.

Mini Meatball Sammies
Yield 8 servings

2 tablespoons extra-virgin olive oil
1/2 onion
1 small carrot
1 stalk celery
3 pinches fresh thyme
1 14-ounce can crushed tomatoes
1/3 pound ground sirloin
1/3 pound ground pork
1/3 pound ground veal
1 large egg
3 cloves garlic
1/2 cup bread crumbs
2 tablespoons milk
1/4 cup grated cheese
1/4 cup fresh flat-leaf parsley
2 pinches crushed red pepper flakes
1 cup chicken stock to thin sauce
4 hot dog buns
4 slices mozzarella cheese

Preheat oven to 400°F. Place a medium-size sauce pot over medium-high heat, add EVOO. Add the onion, carrot and celery, and cook for about 3-4 minutes. Add the thyme and cook for another minute. Add the crushed tomatoes, turn heat down to low and cook for 10-15 minutes.

In a medium-size mixing bowl, combine meats with egg, garlic, bread crumbs, milk, grated cheese, parsley, red pepper flakes and season with salt and pepper. Form into mini meatballs. Add the meatballs to the sauce and cook for 15-20 minutes or until cooked through. Thin the sauce with chicken stock as the sauce thickens, or as needed.

Cut about 1/4 inch off of each end of the bun and then cut in half so you 2 mini buns. Place a couple strips of cheese on each mini bun and then place a couple meatballs on that. Top with a little sauce and enjoy!

Grilled Cheese with Pulled Short Ribs
Serves 8

2 tablespoons, plus 1 teaspoon grapeseed or canola oil
2 pounds boneless beef short ribs
Coarse salt and freshly ground pepper
1/2 carrot, chopped
1/2 rib of celery, chopped
1/2 onion, chopped
6 medium cloves garlic, crushed
1 cup red wine, such as Cabernet Sauvignon
Sachet (recipe follows)
3 cups homemade or store-bought low-sodium canned beef broth
One 2-pound loaf sourdough bread, cut into 16 slices
12 ounces fontina or Bel Paese cheese, thinly sliced
2 tablespoons plus 2 teaspoons Pickled Red Onions (recipe follows)
4 teaspoons unsalted butter, room temperature

Preheat oven to 325 degrees. Heat 1 tablespoon oil in a large ovenproof saucepan with a lid over medium-high heat. Season short ribs with salt and pepper and add to pan. Sear ribs on both sides until caramelized, about 5 minutes. Remove ribs from pan; set aside. Add carrot and celery to pan and cook 5 minutes. Add onion and garlic and cook, stirring, until caramelized, about 5 minutes more. Return short ribs to the pan and add wine and sachet.

Cook until the wine is almost evaporated, stirring occasionally, about 6 minutes. Add the beef broth and bring the mixture to a boil. Cover and transfer saucepan to oven; cook, stirring occasionally, for 2 hours. Uncover and continue cooking the short ribs for 1 hour, basting ribs every 15 minutes with the cooking liquid. Cook 1 hour more, for a total of 4 hours cooking time. Remove short ribs from oven and let cool in their liquid, 30 minutes. Transfer ribs to a plate, and with two forks, slightly shred following the natural grain of the meat; set aside.

Raise oven temperature to 350 degrees. Top 8 slices of bread with about 1 1/2 ounces of cheese each. Add 1 teaspoon of pickled onion. Top with 1/4 cup pulled short ribs and a second layer of cheese. Top with remaining slices of bread to form 8 sandwiches. Brush both sides of each sandwich with 1/2 teaspoon butter.
 
In a cast-iron skillet, heat 1 teaspoon oil over medium-high heat. Working in batches, add sandwiches to skillet, and immediately turn so that all the oil is absorbed. Weight down sandwiches with a small ovenproof skillet; cook for 1 minute. Turn sandwiches, return weight, and transfer to oven. Cook 2 minutes, remove weight, turn sandwich, and continue cooking 1 minute. Remove from oven, and slice sandwich on the diagonal. Repeat process with remaining sandwiches.

Sachet
Makes 1

4 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
2 fresh bay leaves
1 teaspoon black peppercorns
One 5-inch piece dark green leek top, washed

Wrap all ingredients in a small piece of cheesecloth. Tie to enclose with kitchen twine.

Pickled Red Onions
Makes 5 cups

2 tablespoons coriander seeds
1 tablespoon mustard seeds
3 medium red onions, cut in half lengthwise and thinly sliced
1/4 cup red-wine vinegar
1/4 cup white balsamic vinegar
1/8 cup sugar
3 fresh bay leaves
3 sprigs fresh thyme
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

Toast the coriander seeds in a small, dry skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds, and toast 1 minute more; set aside. Soak onions in a large bowl of ice water, about 10 minutes. Drain, pat dry, and transfer to a medium heatproof bowl.

Place vinegars, sugar, bay leaves, and thyme in a small saucepan and slowly bring to a boil over medium heat; add reserved coriander and mustard seeds. If mixture seems too acidic, add a little water. Pour mixture over onions and let stand 5 minutes. Drain, discarding liquid, and season onions with salt and pepper. Toss onions with olive oil and store, refrigerated, in an airtight container until ready to use, 2 to 3 weeks.

Mini Chicken Meatball & Orzo Soup
Yields 2 servings

1 quart chicken broth
1/2 pound ground, all-white-meat chicken
1/2 carrot, peeled and grated
1/4 small onion, grated
1 clove garlic, grated
2 to 3 tablespoons Parmigiano Reggiano cheese
2 to 3 tablespoons bread crumbs
2 tablespoons flat-leaf parsley, chopped
Salt and freshly ground black pepper
1/2 cup uncooked orzo

Place a small saucepot with water over high heat and bring to a boil. Place a medium size saucepot over medium heat and add the chicken broth. While the broth is coming to a simmer, combine the ground chicken, grated carrot, grated onion, grated garlic, Parmigiano, bread crumbs, parsley, salt and pepper in a medium-size mixing bowl. 

Add the orzo to the boiling water and cook about 2 minutes less than the directions on the box -- the hot broth in the thermos will finish the cooking. If you are making it to eat right away, cook the orzo for the appropriate amount of time. Strain orzo when it is finished cooking and reserve.

While the orzo is cooking, make small meatballs from the chicken mixture -- about the size of a nickel -- and add them to the simmering broth. You can also put the ground chicken mixture into a re-sealable plastic bag, cut off about a half-inch at one of the corners, and squeeze the mixture through the tip. Cut off the mixture every half-inch or so with a pair of kitchen scissors. Cook the mini chicken meatballs for about 6-7 minutes or until fully cooked. To assemble, add a couple of large spoonfuls of cooked orzo, along with some mini chicken meatballs and broth.

Polenta Lasagna
Serves 2

1/4 ounce dried porcini mushrooms
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted butter
1 small carrot, peeled and finely chopped
1 small celery stalk, strings removed and finely chopped
1/2 small red onion, peeled and finely chopped
1 small garlic clove, peeled and finely chopped
3 ounces ground sirloin
3 ounces ground veal
3 ounces ground pork
Coarse salt and freshly ground pepper
1/2 cup dry red wine
1/2 cup chopped tomatoes, (boxed or canned)
2 cups chicken stock, or low-sodium canned chicken broth, skimmed of fat
1/4 teaspoon freshly grated nutmeg
Olive oil, for pan
2/3 cup plus 1 tablespoon instant polenta
1/2 teaspoon salt
2 tablespoons unsalted butter, plus more for surface
2 tablespoons all-purpose flour
1 cup plus 3 tablespoons milk, plus more for thinning if needed
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
10 ounces fresh spinach, washed
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese

Make the sauce: Place porcini in a small bowl, and cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms out of water, chop medium fine, and set aside. Strain the liquid through cheesecloth; set liquid aside.

In a large skillet, heat oil and butter over medium-low heat. Add carrot, celery, onion, and garlic; cook, stirring occasionally, until onions are translucent, 3 to 4 minutes. Add all meats, 1/2 teaspoon salt, and 1/8 teaspoon pepper; raise heat to high, and cook, stirring occasionally, until meat has browned, about 4 minutes. Add wine, and cook until liquid has evaporated, about 2 minutes. Stir in tomatoes, stock, chopped porcini, reserved porcini liquid, and nutmeg. Lower heat to medium low, and slowly simmer, stirring occasionally, about 35 minutes; much of the liquid will evaporate, but the sauce should be very moist, with several tablespoons of liquid remaining. The sauce can be prepared up to 2 days in advance and stored, covered, in the refrigerator.

Make the polenta: Lightly brush a 3-by-5-inch mini loaf pan with oil; set aside. In a medium saucepan, bring 2 2/3 cups water to a boil, and add salt. While constantly whisking, add polenta in a slow, steady stream. When all the polenta has been added, immediately reduce heat to low, and let simmer, stirring constantly with a wooden spoon, 3 to 5 minutes.

Remove polenta from heat, pour into prepared pan, and smooth the surface (an offset spatula works well). Let stand until cool, cover with plastic wrap, and refrigerate until cold and firm, about 4 hours. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator.

Make the béchamel sauce: In a saucepan, melt 2 tablespoons butter over medium-low heat. Add flour, and cook, stirring frequently, 5 to 6 minutes. Meanwhile, in a small saucepan, bring milk and salt to a boil. Slowly whisk milk into the flour mixture until completely incorporated and smooth. Add nutmeg, and reduce heat to low; simmer, stirring occasionally, until thickened, about 2 to 3 minutes. Remove from heat.

Rub butter over the surface of the béchamel; this will prevent a skin from forming. The béchamel can be prepared up to this point 2 days in advance and stored, covered, in the refrigerator. When ready to use, warm sauce in a small saucepan over low heat, stirring, 1 to 2 minutes. If the sauce is too thick, whisk in about 2 tablespoons of milk to thin it out.

Assemble the lasagna: Heat a medium skillet over medium-high heat; add spinach and a pinch of salt and pepper. Cook, stirring, until wilted and tender, 2 to 3 minutes. Remove from heat, and drain in a colander. Squeeze out all water, finely chop, and set aside. Unmold polenta onto a clean surface. Using a serrated knife, trim the block of polenta to a length of 4 inches. Turn polenta on its side; slice 6 pieces as thin as possible (they should be less than 1/8 inch thick).

Heat oven to 375 degrees;. Spread 5 tablespoons of the meat sauce into each of two 12-ounce ovenproof casseroles. Cover with 1 slice of polenta, and spread 3 tablespoons of meat sauce evenly over. Spread 2 tablespoons of béchamel over the meat sauce, and evenly distribute 2 tablespoons of the chopped spinach over the béchamel. Sprinkle with 2 tablespoons of Parmesan, and cover with 1 slice of polenta. Repeat the layering process (3 tablespoons meat sauce, 2 tablespoons béchamel, 2 tablespoons spinach, 2 tablespoons Parmesan, and 1 piece polenta). Spread 1 heaping tablespoon of béchamel sauce over the final layer of polenta, sprinkle with 1 tablespoon of Parmesan, and dot with 1/4 teaspoon butter. These can be prepared up to this point a day in advance; cover and refrigerate. (If lasagnas are prepared ahead and refrigerated, let them stand at room temperature for 1 hour before baking.)

Bake until tops of lasagnas are golden brown and juices are bubbling, about 20 to 25 minutes. If tops are not yet brown, increase heat to broil and place lasagnas under broiler until tops are speckled brown. Let stand for about 10 minutes before serving.

Baccala Ravioli
Recipe courtesy of Mario Batali
Serves 8

1 pound dried cod (baccalà), as evenly thick as possible
3 cups all-purpose flour, plus more for dusting
4 extra-large eggs
1 cup extra-virgin olive oil
1 large baking potato, boiled, peeled, and put through a ricer or mashed
1 1/2 teaspoons chopped fresh rosemary leaves
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
Semolina, for dusting
1 cup Basic Tomato Sauce (recipe follows)
5 tablespoons chopped fresh thyme
1 teaspoon crushed red-pepper flakes
1/2 bunch roughly chopped fresh mint leaves

Soak baccalà in water for 2 days in the refrigerator, changing the water occasionally. Drain, and cut into 2-inch pieces. Mound flour in the center of a large board. Make a well in the middle, and add eggs and 1 tablespoon oil. Using a fork, beat eggs and oil until thoroughly combined. Begin to incorporate flour, starting with the inner rim of the well. The dough will come together when half the flour is incorporated. Keep working dough until all flour is incorporated. Start kneading dough using the palms of both hands. Once dough is a cohesive mass, remove it from the board; scrape up and discard any leftover bits. Lightly flour the board, and continue kneading for 6 minutes more. The dough should be elastic and slightly sticky. Wrap the dough in plastic, and allow to rest for 30 minutes at room temperature.

Place baccalà in the bowl of a food processor, and pulse until it is broken up but not completely smooth. Transfer fish to a large bowl, and add riced potato, 3/4 cup olive oil, rosemary, and chives. Stir well to combine. Season with salt and pepper; set aside.
Working quickly, roll out pasta to the thinnest setting on a pasta machine, and place on a lightly floured board. If using a ravioli pin: Cover the pasta with a 1/4-inch-thick layer of the fish mixture. Place a second sheet of pasta over it, and press down lightly with your hands. Lightly flour the ravioli pin. Carefully roll the two sheets together with the ravioli pin, forming the ravioli. Use the dull edge of a knife to seal the edges together. Cut ravioli to separate. Transfer to a baking sheet dusted with semolina.

If not using a ravioli pin: Cut a single sheet of pasta at a time into 2-by-1-inch rectangles. Place a teaspoon of the fish mixture into the center of each rectangle, and fold the pasta to form a 1-inch square, pressing the edges to seal. Repeat with remaining dough and filling.

Bring 8 quarts of water to a boil, and add 3 tablespoons salt. Drop in ravioli, and cook until tender, 6 to 7 minutes. Meanwhile, in a large sauté pan, combine tomato sauce, thyme, red-pepper flakes, and mint. Add the remaining 3 tablespoons oil, and place over medium heat. Drain ravioli, reserving a cup of the cooking water; add ravioli to the pan with the tomato sauce, and toss to coat. Adjust the consistency of the sauce with cooking water, and serve immediately.

Basic Tomato Sauce
Makes 4 cups

1/4 cup extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
4 garlic, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 Tablespoon dried
1/2 medium carrot, finely shredded
2 (twenty-eight-ounce) peeled whole tomatoes, crushed by hand, juices reserved
Salt

In a 3-quart saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until soft and light golden brown, 8 to 10 minutes. Add thyme and carrot, and cook 5 minutes more, until carrot is quite soft. Add tomatoes and reserved juice, and bring to a boil, stirring often. Lower the heat, and simmer for 30 minutes until thick. Season with salt. The sauce can be stored in the refrigerator for 1 week or up to 6 months in the freezer.

Vegetarian Burger
Serves 8

1 medium (8-ounce) sweet potato
1 cup millet
3 1/2 teaspoons salt
1 medium carrot, peeled and cut into 1/2-inch pieces
1 celery stalk, peeled to remove strings and cut into 1-inch pieces
1 small onion, peeled and quartered
3 medium garlic cloves, peeled
2 tablespoons sesame oil
1 cup shelled fresh peas,(about 1 pound unshelled) or frozen
1 cup canned chickpeas
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1/4 cup whole-wheat flour
1/4 cup sunflower seeds, toasted
1 1/2 tablespoons fresh lemon juice
1/4 cup chopped chives
1/4 cup finely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
8 ounces buckwheat, radish, or alfalfa sprouts
Tahini Sauce (recipe follows)
Olive oil for buns

Heat oven to 400 degrees;. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside.

Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine.

Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine.

Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture. Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties.

Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties. Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted.

Tahini Sauce
Makes 1 cup

1/2 cup tahini
3 tablespoons fresh lemon juice, or to taste
1 garlic, finely minced
1/4 teaspoon salt
1 freshly ground black pepper

Combine all ingredients in a small bowl; add 5 tablespoons water, and whisk to combine. Cover, and refrigerate until ready to serve.

Thai Clambake in Foil
Serves 2

3 fresh lemongrass
1 4-ounce package of saifun noodles
16 Manila clams or cockles, or 8 small littleneck clams, scrubbed
8 large shrimp, (about 5 ounces), peeled and de-veined
4 ounces monkfish, sliced into 4 pieces
1 6-inch piece of scallion, cut in half lengthwise
2 plum tomatoes, coarsely chopped
2 large clove garlic, thinly sliced
1 1-inch knob fresh ginger, peeled and thinly sliced
1 teaspoon minced fresh jalapeno pepper
1/4 Cup fresh cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
2 24-inch lengths of aluminum foil
1 large carrot, peeled and cut into

Heat oven to 450 degrees;. Cut off and discard all but the bottom 3 inches of the stalks of lemongrass. Remove the coarse outer layers of the stalks, slice very thinly crosswise, and set aside. Place the noodles in a large bowl, pour 6 cups of boiling water over them, and let stand for 10 to 15 minutes to soften.

Fold one piece of aluminum foil in half crosswise and open it. Arrange half of the clams, shrimp, and monkfish 2 to 3 inches from the crease. Arrange half of the lemongrass, scallion, tomatoes, carrot, garlic, ginger, and jalapeño on top of the seafood. Tuck half the cilantro leaves in and around the seafood and vegetables. Mix lime juice and salt together and drizzle 1 tablespoon over the food.

Refold the aluminum foil along the crease, enclosing mixture, and make a double 1/2-inch fold along the open sides. Repeat with the other piece of aluminum foil for the second packet. Place packets on a baking sheet and bake for 15 minutes. Drain noodles and divide between 2 bowls. Remove seafood and vegetables from packets and arrange over noodles. Serve immediately.

Lasagna Casserole
Yields 6 servings

1 pound campanelle (curly-shaped pasta)
Salt
3 tablespoons extra-virgin olive oil
1 pound ground beef, pork and veal mix
1 carrot, grated
1 onion, finely chopped
4 cloves garlic, grated
Black pepper
1 28-ounce can Italian plum tomatoes
1 cup chicken stock
1/2 cup basil leaves, shredded or torn
A handful of flat-leaf parsley, coarsely chopped 
2 cups ricotta cheese
1/2 cup Parmigiano Reggiano cheese

Preheat oven to 400°F. Heat a pot of water to boil for the pasta. Once at a boil, salt liberally and add pasta. Cook just shy of al dente leaving a good bite to it, about 6-7 minutes. While water comes to a boil, heat olive oil, 3 turns of the pan, over medium-high heat.  Add the meat and lightly brown it for 3-4 minutes, breaking it up into small bits with the back of a wooden spoon. Add carrot, onions and garlic, season with salt and pepper, and cook until veggies soften, 5-6 minutes.  Break up the tomatoes with a wooden spoon in a colander over a bowl to crush them up. Add them to beef and vegetables. Add stock, bring up to a bubble and simmer for 15 minutes. Fold in basil and parsley. 

Cook and drain pasta, and return it to the pot. Add the ricotta cheese and the sauce, and toss to coat. Transfer pasta to a casserole dish and top with Parmigiano Reggiano cheese. Bake 15 minutes or so, until top crusts up a bit.