One-Pan Pasta

A casserole that fits in literally every major food group. Also, a base technique, ready for flavor substitutions. This recipe is a little North African, using harissa, cumin and coriander. You could try a Korean emphasis with gochujang/soy sauce/sesame oil, for instance. Or something Mexican! Also, substitute a pound of spinach for the parsley to sneak in extra nutrients.

One-Pan Pasta with Harissa Bolognese

via NYT Cooking

INGREDIENTS 1 ½ pounds/680 grams ground beef (beef mince), at least 15 percent fat
1 pound/450 grams ground pork (pork mince)
⅓ cup/90 grams tomato paste
¼ cup/70 grams harissa paste
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1 tablespoon ground coriander
⅓ cup/80 milliliters olive oil
2 ounces/60 grams Parmesan, finely grated (about 1 cup)
2 ounces/60 grams Pecorino Romano, finely grated (about 1 cup)
Salt and black pepper
1 carrot, peeled, halved lengthwise and sliced
1 small onion, peeled and roughly chopped
2 large plum tomatoes, roughly chopped
4 garlic cloves, peeled and roughly chopped
3 cups/750 milliliters chicken stock
½ cup/100 milliliters heavy cream (double cream), or sour cream or yogurt
1 (8-ounce/225-gram) package dried manicotti or cannelloni, pasta roughly chopped in half crosswise
¼ packed cup/10 grams roughly chopped parsley, plus extra for garnish (or 1 pound of spinach)