Ingredients
1 tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
pinch red pepper flakes
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. tomato paste
1 tsp. dried oregano
1 (28-oz.) can crushed tomatoes
2 tbsp. thinly sliced basil, plus more for garnish
1 large head of cauliflower, (about 3 cups) cut into florets, blanched, and drained well
1 1/2 c. fresh ricotta
2 c. shredded mozzarella
1/2 c. freshly grated Parmesan
Directions
Preheat oven to 375�. Heat olive oil in a large saucepan over medium heat. Add onion and saut�, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Saut� until browned. Drain fat.
Add tomato paste and oregano and cook over medium heat for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in basil.
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