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Cooking Advice
- Use day-old bread for better texture and to avoid sogginess.
- Brown the meatballs well before baking to lock in flavor and juices.
- Cover the casserole with foil during baking to keep it moist, then uncover at the end for a golden top.
Ingredients 0/13
What Makes This Recipe Special
Step 1
Crumbl the ground beef into a large skillet over medium heat. Add the chopped onions and garlic, and cook everything together, stirring occasionally, until the meat is nicely browned. Drain off any extra fat. Then stir in the red wine, tomatoes, oregano, red pepper flakes, and a pinch of sea salt. Let the mixture come to a boil, then turn the heat down to low and let it simmer gently for about 20 minutes.
Step 2
While that’s simmering, go ahead and preheat your oven to 350°F (175°C). In a medium bowl, whisk the eggs with the brown sugar and half-and-half until smooth. Place the bread cubes into a 2-quart casserole dish or a square baking pan. Pour the egg mixture and chicken stock over the bread, then stir in the meat sauce so the bread gets fully soaked.
Step 3
Sprinkle half of the Romano cheese over the top, then pop the casserole into the oven. Bake it for around 40 minutes, or until the top turns a nice golden color and the center feels set. When it’s done, scoop it into bowls and sprinkle the remaining Romano cheese on top for a little extra cheesy goodness.
