Ingredients:

  • 2 Tbsp (30 ml) Olive Oil
  • 1 large yellow onion, finely diced
  • 1 lb (450g) lean ground beef
  • 1 lb (450g) mild Italian sausage, casings removed
  • 4 cloves garlic, minced
  • 2 Tbsp (35g) tomato paste
  • ½ cup (120 ml) dry red wine (optional)
  • 2 (28 oz / 794g) cans crushed tomatoes
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 dried bay leaf
  • 1 tsp granulated sugar
  • Salt and Black Pepper, to taste
  • 1 lb (450g) Ziti or Penne, tube-shaped pasta
  • Coarse salt, for pasta water
  • 1 (15 oz / 425g) container whole milk ricotta, well-drained
  • 1 large egg, lightly beaten
  • ½ cup (50g) grated Parmigiano-Reggiano, plus extra for topping
  • ¼ cup chopped fresh Italian parsley
  • 3 cups (330g) shredded low-moisture whole milk mozzarella (divided)

Instructions:

  1. Sauté Aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté until softened and translucent, about 5–7 minutes.
  2. Brown the Meat: Add the ground beef and sausage. Break up the meat and cook until thoroughly browned. Drain off any excess fat.
  3. Build the Flavour Base: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant. Optionally, pour in the red wine, scraping the bottom of the pot, and cook until the wine has mostly evaporated.
  4. Simmer: Stir in the crushed tomatoes, bay leaf, dried herbs, and sugar. Season generously with salt and pepper. Bring to a low simmer, then reduce heat and cook, uncovered, for 45 minutes, stirring occasionally. Remove the bay leaf before proceeding.
  5. Cook the Pasta: Preheat oven to 375°F (190°C). Bring a large pot of heavily salted water to a rolling boil. Add the ziti and cook for 2 minutes less than the package directions (until very al dente). Drain immediately. Do not rinse.
  6. Prepare the Ricotta Filling: In a large mixing bowl, combine the drained ricotta, the beaten egg, ½ cup Parmesan, 1 cup shredded mozzarella (the filling portion), and fresh parsley. Season lightly with salt and pepper. Mix thoroughly until just combined.
  7. Combine Pasta and Sauce: Pour about ¾ of the meat sauce into the drained pasta and toss gently to coat evenly.
  8. Grease and Layer: Lightly grease a 9x13 inch baking dish. Spread a thin layer of the remaining sauce on the bottom of the dish.
  9. Assembly: Spread half of the sauced pasta mixture into the dish. Dot the entire surface evenly with spoonfuls of the ricotta mixture. Top with the remaining half of the sauced pasta. Pour the remaining meat sauce evenly over the top layer.
  10. The Grande Finale & Bake: Sprinkle the remaining 2 cups of shredded mozzarella and 1 Tbsp of Parmesan evenly over the top. Cover the dish tightly with foil and bake for 20 minutes.
  11. Finish and Rest: Remove the foil and continue baking for 10–15 minutes, or until the cheese is bubbling and lightly golden brown. Remove from the oven and let it rest for 10 minutes before serving.