Ingredients:

  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 large (180 g) Yellow Onion, finely diced
  • 1 medium (100 g) Carrot, peeled and finely diced
  • 3 cloves (15 g) Garlic, minced
  • 1 lb (450 g) Ground Beef (85/15 ratio preferred)
  • 1 lb (450 g) Sweet Italian Sausage, casings removed
  • 1/2 cup (120 ml) Dry Red Wine (e.g., Chianti or Merlot)
  • 28 oz (794 g) Can Crushed Tomatoes (San Marzano preferred)
  • 15 oz (425 g) Can Tomato Puree or Sauce
  • 1 tsp (5 g) Dried Oregano
  • 1/2 tsp (2 g) Red Pepper Flakes (optional, for heat)
  • 2 Bay Leaves
  • Salt and freshly cracked Black Pepper, to taste
  • 1 lb (450 g) Ziti or Penne Rigate pasta
  • 1 Tbsp (15 ml) Salt (for boiling water)
  • 32 oz (900 g) Whole Milk Ricotta Cheese (drained of excess liquid)
  • 1 large (50 g) Egg, lightly beaten
  • 1/2 cup (50 g) Freshly Grated Parmesan Cheese (for filling)
  • 1/4 cup (10 g) Fresh Basil, chopped
  • 1 Tbsp (5 g) Fresh Parsley, chopped
  • 1/2 tsp (2.5 g) Salt (for filling)
  • Pinch of Nutmeg
  • 2 cups (240 g) Low-Moisture Whole Milk Mozzarella Cheese, shredded (divided)
  • 1 cup (120 g) Shredded Provolone or Sharp Cheddar Cheese
  • 1/4 cup (25 g) Freshly Grated Parmesan Cheese (for topping)

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add diced onion and carrot, sautéing for 8–10 minutes until soft. Add garlic and cook for 1 minute until fragrant.
  2. Add the ground beef and sausage. Break the meat apart and brown thoroughly until no pink remains. Drain any excess fat if necessary.
  3. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer until the wine has reduced by half (about 3–4 minutes).
  4. Stir in the crushed tomatoes, tomato puree, oregano, red pepper flakes, and bay leaves. Season well with salt and pepper. Bring to a gentle simmer, then cover slightly and cook for at least 60–90 minutes, stirring occasionally. Remove bay leaves before proceeding.
  5. Bring a large pot of salted water to a boil. Add the ziti and cook for 2 minutes less than the package directions (very al dente). Drain thoroughly and reserve about 1 cup of the starchy pasta water.
  6. In a large bowl, prepare the ricotta filling by combining the drained ricotta, beaten egg, 1/2 cup Parmesan cheese, chopped basil, parsley, salt, and nutmeg. Mix until smooth.
  7. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour approximately 3 cups of the finished ragu into the cooked ziti and stir gently until the pasta is evenly coated.
  8. Spread half of the sauced ziti mixture evenly across the bottom of the prepared baking dish.
  9. Dollop the entire ricotta mixture over the pasta base and gently spread it into an even layer. Sprinkle 1 cup of the shredded mozzarella and all of the provolone/cheddar over the ricotta.
  10. Top with the remaining half of the sauced ziti mixture. Spread the remaining 2–3 cups of ragu evenly over the top layer. Sprinkle the remaining 1 cup of mozzarella and the final 1/4 cup of Parmesan over the sauce.
  11. Cover the baking dish tightly with foil and bake for 25 minutes.
  12. Remove the foil and continue baking for another 15–20 minutes, or until the cheese is melted, bubbling, and the top is golden brown and crispy. Broil briefly if necessary.
  13. Allow the baked ziti to rest on the counter for 15 minutes before slicing and serving. This step is crucial for the structural integrity of the dish.