Beef Bolognese

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Halve the baguettes. Roughly chop the parsley leaves and stems. Grate the Grana Padano on the small side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ricotta and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is cooked through. Add the tomato paste and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.  

Meanwhile, line a sheet pan with foil. Place the baguettes on the foil, cut side up. Evenly top with the seasoned ricotta. Season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the baguettes are lightly browned. Remove from the oven. 

To the pot of cooked pasta, add the bolognese, fromage blanc, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta with the cheesy garlic bread on the side. Garnish the pasta with the grated Grana Padano and chopped parsley. Enjoy!