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  • 1 1/2 pounds ground beef, pork and veal mix
  • Salt and pepper
  • 2 tablespoons EVOO Extra Virgin Olive Oil, plus more for drizzling
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 14.5-ounce can Italian crushed tomatoes
  • 1 handful basil leaves, shredded or torn
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • A few grates nutmeg
  • 1/2 cup ricotta cheese
  • 1/4 cup Parmigiano-Reggiano
  • 4 hamburger or ciabatta rolls
  • 1/4 cup Parmigiano-Reggiano


Serves: 4


In a large bowl, season the meat with plenty of salt and pepper. Form into 4 patties; they should be thinner in the middle for more even cooking. Drizzle with EVOO.

In a saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and cook until softened, about 5 minutes; add the garlic and cook for 2 minutes more, then stir in the tomatoes and season with salt and pepper. Lower the heat and simmer for 5 minutes; stir in the basil.

In large skillet, heat a drizzle of EVOO over medium-high heat. Add the patties and cook, turning once, until medium-rare, 7 - 8 minutes.

While the patties are cooking in a small saucepan, melt the butter over medium heat; whisk in the flour for 1 minute, then whisk in the milk. Season with salt, pepper and the nutmeg; cook until thickened, about 5 minutes. Stir in the ricotta and Parmigiano-Reggiano.

Spoon some red sauce on the roll bottoms, then top with the patties. Dollop the cheese sauce on the patties and set the roll tops in place.