Spaghetti Sauce (Part 1):

• I like to add 1 diced onion. If you’re into bell peppers you can add that too, but today we are going leaving the peppers out.
• Add the ground beef to the skillet. Cook until the meat is browned, breaking it up with a spoon as it cooks.
• Drain any excess fat.

Roasted Garlic:

Preheat the Oven:

• * Preheat your oven to 400°F (200°C).

Prepare the Garlic:

• * Take a whole bulb of garlic and peel away the outer layers of skin, leaving the skins of the individual cloves intact. You want to keep the bulb whole.
• * Slice off the top ¼ inch of the bulb to expose the individual garlic cloves.

Season:

• * Drizzle the exposed garlic cloves with olive oil. You can also sprinkle a pinch of salt and pepper if desired.
• * For added flavor, you can place a sprig of fresh herbs, like thyme or rosemary, on top of the garlic.

Wrap and Roast:

• * Wrap the garlic bulb in aluminum foil to keep it from drying out and to allow it to steam a bit, which helps in caramelizing the garlic.
• * Place the foil-wrapped garlic bulb on a baking sheet or in a small baking dish.

Roast:

• * Roast the garlic in the preheated oven for 40-50 minutes. The exact time can vary depending on the size of the bulb. It’s done when the cloves are soft and golden brown. You can test it by squeezing a clove; it should be tender and easy to squeeze out.

Cool and Use:

• * Let the roasted garlic cool slightly before handling.
• To extract the cloves, gently squeeze the bulb from the bottom, pushing the cloves out of their skins.
• * The cloves can be spread on bread, added to mashed potatoes, mixed into sauces, or used in a variety of other dishes.

Spaghetti Sauce (Part 2)

• Once the ground beef is cooked along with the onion and roasted garlic, add in the tomato paste and mix to combine.
• Season to taste and then deglaze with dry red wine. (You can omit the wine if you prefer and just use a bit of beef broth)
• Next, once the wine has cooked off, add in the crushed tomatoes and tomato sauce. Mix to combine and simmer for 30-60 minutes.
• I like to add a pinch of sugar to balance my sauce flavor profile. This step is optional, and the better quality you choose for your tomato products, the less you will need to use sugar.

Mix Cheeses:

• In a large bowl, combine the shredded Parmesan, mozzarella cheese, sour cream, and Boursin garlic and herb cheese.
• Mix until well combined. Season with salt, pepper, garlic powder, and onion powder.
• Add your mozzarella and parmesan to the Boursin and sour cream
• Add a little freshly diced parsley and season to taste.
• Now it’s time to build the casserole. First, add some sauce to the bottom of your dish and then add in the spagehetti.
• Add a layer of your cheese mixture and the repeat (similar to making a lasagna) until your dish is full.
• Top with cheese and bake at 375 for 25-30 minutes.
• Garnish with fresh parsley and also this to cool for 10 minutes.