Deconstructed Lasagna – Rachael Ray

Ingredients

• Salt and pepper
• 1 pound long fusilli or mafalda pasta
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 pound ground beef sirloin
• 1 small carrot, grated or finely chopped
• 1 small onion, grated or finely chopped
• 2 cloves garlic, grated or finely chopped
• 1 cup beef broth
• One can crushed tomatoes (28 ounces)
• A few leaves of basil, torn
• 1 cup fresh ricotta cheese
• 1/3 cup finely chopped flat leaf parsley (a generous handful)
• 2 tablespoons butter
• 2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls), plus more to pass around the table