1 cup grated parmesan cheese (110 g), divided, plus 2 tablespoons
1 egg
3 tablespoons olive oil, divided
1 onion, diced
1 lb ground beef (455 g)
1 lb sausage (455 g)
1 teaspoon salt
½ teaspoon pepper
⅓ cup fresh basil (15 g)
2 tablespoons fresh parsley, chopped
24 oz tomato sauce (680 g), 1 jar, divided
6 oz tomato paste (170 g), 1 can
1 cup shredded mozzarella cheese (100 g)
Nutrition Info
Calories 356
Fat 24g
Carbs 10g
Fiber 2g
Sugar 5g
Protein 24g
How to Make It
1. Step
Preheat oven to 375˚F (190˚C).
2. Step
In a food processor add the broccoli, 1 cup (110g) of Parmesan, 1 clove of garlic, 1 egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
3. Step
Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
4. Step
Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
5. Step
Cool the broccoli cups. Once cooled, remove from the muffin tin.
6. Step
Heat the oven to broil.
7. Step
Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened.
8. Step
Add the ground beef, breaking it apart with a wooden spoon, and stir until browned.
9. Step
Add the sausage, breaking it apart with a spoon, and stir until browned.
10. Step
Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons of the basil, and 2 tablespoons of the parsley, and stir to combine.
11. Step
Add the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
12. Step
Place about a ¼ cup (65 g) of the ragu in the broccoli Parmesan cups. Top with mozzarella cheese.
13. Step
Broil for 2 minutes until cheese is melted.
14. Step
Top with the rest of the basil.
15. Step
Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
