How to make Nana Natalie’s Goulash
Growing up in the ’80s and ’90s in a big family, my mom’s goulash was a staple at our dinner table. It was the kind of meal that filled the house with the unmistakable aroma of pasta and sauce and guaranteed that no one left hungry. It showed up on busy weeknights, after long practices, and on those loud evenings when every chair was taken. My family still loves it just as much today.
To me, it’s still the ultimate comfort food — simple, hearty, and baked together in one dish that brings everyone to the table and reminds us what home feels like. This recipe was always meant to feed a crowd, so feel free to halve it — or freeze the extra for another night.
Ingredients
8-10 servings
- 2 lbs lean ground beef
- 1.5 lbs pasta
- extra virgin olive oil, drizzle
- 32 oz ricotta cheese
- 2 (24 oz) jars tomato basil sauce
- 2 eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 3 tsp salt
- 3 tsp pepper
- 1/2 tsp sugar
- 1/4 tsp baking soda
- 1 c Parmesan cheese
- Mozzarella balls (enough to cover the top before baking)
Directions
- Preheat oven to 350°F.
- Cook pasta in salted water until just al dente. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Drain excess grease.
- In a large mixing bowl, combine the pasta and a drizzle of olive oil. Add the ricotta cheese and ground beef, then stir until evenly incorporated.
- Add the eggs to the ricotta and beef mixture and mix well.
- Mix in the garlic powder, onion powder, oregano, salt, pepper, sugar, and baking soda.
- Add the tomato basil sauce and mix until everything is evenly combined.
- Transfer the mixture to a large baking dish (or divide between two medium-sized baking dishes).
- Top with grated Parmesan cheese.
- Evenly place mozzarella balls across the top.
- Bake uncovered for 30–40 minutes, until bubbly and the mozzarella is melted and lightly golden.
- Serve warm and enjoy!
