Ree Drummond's 3-Sauce Baked Spaghetti | The Pioneer Woman | Food Network

Ree uses meaty marinara, Alfredo sauce AND pesto for this indulgent baked pasta!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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3-Sauce Baked Spaghetti
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr (includes cooling time)
Active: 40 min
Yield: 6 to 8 servings

Ingredients

Meat Sauce:

3 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1 jalapeño, seeded and diced
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 pound spicy breakfast sausage
1 pound ground chuck steak
1/4 cup tomato paste
32 ounces marinara sauce (4 cups)

Alfredo Sauce:

1 stick (8 tablespoons) salted butter
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper
2 cups freshly grated Parmesan

For Assembly and Serving:

1 pound spaghetti, cooked according to package instructions
1/2 cup jarred pesto
2 cups grated mozzarella
Fresh basil, for garnish
Crusty bread, for serving

Directions

For the meat sauce: Preheat the oven to 425 degrees F.

Heat the olive oil in a large pot over medium heat. Add the onion, pepper, jalapeño, garlic and rosemary. Cook to soften, 2 to 3 minutes. Add the sausage and chuck, then cook through and brown, stirring, 6 to 7 minutes. Add the tomato paste and marinara sauce and stir to combine. Leave on low to heat through.

For the Alfredo sauce: Heat the butter and cream together in a skillet over medium-low heat. Season with salt and pepper. Add the Parmesan and stir until melted.

For the assembly: In a 9-by-13-inch lasagna baking dish, toss the spaghetti with the pesto. Pour over the Alfredo sauce and toss to coat. Top with the meat sauce, leaving a little rim so you can see the spaghetti around the edges.

Cover with the mozzarella and bake until melted, 10 to 15 minutes. Remove and let sit for a few minutes. Garnish with the basil and serve with crusty bread on the side.

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Ree Drummond's 3-Sauce Baked Spaghetti | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=3GYE2ZphmxQ