HAIR MAYO MASK RECIPES

Steps:

• In a large Dutch oven, heat the oil, 2 turns of the pan, over medium-high heat
• Add the sausage, breaking it up into chunks, then add the beef and cook, breaking up both meats into crumbles as they brown
• Add the garlic, onion, marjoram and red pepper flakes (if using) and season with salt and black pepper
• Cook to soften the onions, 8-10 minutes
• Add the stock and passata
• Hand-crush the canned tomatoes as you add them to the pan, then add the juices from the cans
• Bring to a bubble, reduce the heat to a low simmer
• Add the basil and simmer for 30 minutes
• Bring a large pot of water to a boil for the pasta
• Salt the water and cook the pasta about 3 minutes shy of al dente
• Before draining, ladle out about 1/2 cup of the starchy pasta cooking water before draining the pasta
• Preheat the oven to 375°F
• In a large bowl, combine the ricotta and 1/2 cup of the Parm
• Stir in the egg, the reserved starchy water, the drained pasta and half the sauce
• Transfer the pasta to a large baking dish (at least 9x13 inches) and top with the remaining sauce
• Cover the pasta and sauce evenly with the grated mozzarella and the remaining 1/2 cup Parm
• Top with the parsley and bake until browned and bubbling on top and hot through, about 30 minutes

Steps:

• For the dumplings, combine the ingredients in a bowl and roll into 2-inch balls
• Bring water to boil for pasta
• For the sauce, heat the olive oil in large wide skillet over medium-low heat and add the cherry tomatoes
• Salt the tomatoes, cover and let the tomatoes break down a bit and slump
• Add garlic, basil, red pepper (if using) and passata, bring to a boil and then reduce to a simmer
• Listicle: Rachael Ray 12
• 5-Inch Deep Frying Pan with Helper Handle Add the ricotta dumplings, cover and let them simmer 5 minutes
• Gently turn them and cook 8 to 10 minutes more, then transfer to a shallow serving dish
• While dumplings cook, salt the pasta water and undercook pasta by 1 minute from package directions
•  Reserve a little starchy cooking water (half a cup), toss the pasta with butter and cheese and the water, then marry the pasta with some of the remaining sauce in the skillet
•    Serve the pasta topped with extra basil and pass extra cheese and sauce
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