Baked Spaghetti

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Kalon made this a while ago - I sent him the recipe - a variation of a Canadian Living one (I wanted something plain so I cut out all the chopped peppers, mushrooms, etc - you can look up "Baked Spaghetti" on their website if you want the original). The whole thing was great - the sauce was awesome, and the cheese top was fantastic!

1 tbsp (15 mL) olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried thyme
1 can (28 oz/796 mL) tomatoes, chopped
1/3 cup (75 mL) tomato paste
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/4 cup (60 mL) freshly grated Parmesan cheese
1 tbsp (15 mL) balsamic vinegar or red wine vinegar
Cheese Sauce:

2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) milk
1 cup (250 mL) ricotta cheese (OR MOZZA OR SOME OTHER CHEESE - note: Kalon used some smoked cheese which was a nice touch)
1 egg, lightly beaten
1 pinch salt
heat oil over medium-high heat; cook onion, garlic, oregano, basil and thyme, stirring occasionally, for about 4 minutes or until softened.

Add tomatoes, tomato paste, salt and pepper; bring to boil. Reduce heat and simmer for 30 to 35 minutes or until most of the liquid is evaporated. Remove from heat; stir in Parmesan cheese and vinegar.

Cheese Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Whisk in milk in thin steady stream until smooth; cook, whisking often, for 2 to 4 minutes or until boiling and thickened. Transfer to bowl; let cool for 10 minutes. Blend in ricotta (Or other cheese), egg and salt.

In large pot of boiling salted water, cook spaghetti for 5 minutes or until almost tender but still firm. Drain and toss with beef sauce. Spread in 13- x 9-inch (3 L) baking dish; spoon cheese sauce over top. Sprinkle with Parmesan cheese. Bake in 350ºF (180ºC) oven for about 40 minutes or until golden and bubbling.

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