Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 2 medium Celery stalks, finely chopped
  • 1 medium Carrot, finely grated
  • 4 cloves Garlic, minced
  • 1 lb Ground Beef (80/20 blend)
  • 1 lb Italian Sausage (casings removed)
  • 6 oz can Tomato Paste
  • 1/2 cup Dry Red Wine (like Chianti or Merlot)
  • 28 oz can Crushed Tomatoes (high quality)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 large Bay Leaf
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 lb Ziti or Penne Pasta
  • 15 oz container Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 3 cups Shredded Low-Moisture Mozzarella Cheese (divided)
  • 1 cup Grated Parmesan Cheese (divided)

Instructions:

  1. Sauté Aromatics: Heat olive oil in a large Dutch oven. Add onion, celery, and carrot. Cook gently until softened (about 8-10 minutes).
  2. Brown the Meat: Add ground beef and sausage. Break up with a spoon and brown thoroughly. Drain off excess fat if necessary.
  3. Build Flavour Base: Stir in tomato paste and cook for 2 minutes until it darkens slightly. Deglaze the pot with red wine (if using), scraping up any brown bits. Let the wine reduce by half.
  4. Simmer the Sauce: Stir in crushed tomatoes, oregano, basil, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat to low, cover partially, and cook for at least 45 minutes. Remove the bay leaf when done.
  5. Cook Pasta: While the sauce finishes, boil the ziti in heavily salted water until just al dente (about 1 minute less than package directions). Drain well.
  6. Prepare Ricotta Mix: In a large bowl, combine the ricotta cheese, the beaten egg, fresh parsley, 1/2 cup of the Parmesan, and a pinch of salt and pepper. Mix until just combined.
  7. Combine Pasta and Sauce: Toss the hot, drained ziti directly into the large pot with the finished ragu. Stir until every piece of pasta is thoroughly coated.
  8. Layer the Casserole: Lightly grease a 9x13 inch baking dish. Spread a thin layer of sauce/pasta mix on the bottom. Dot half of the ricotta mixture evenly over this base. Top with half of the remaining mozzarella.
  9. Second Layer: Pour the remaining pasta mixture over the cheese layer. Dollop the remaining ricotta mixture evenly over the top.
  10. The Finish: Sprinkle the remaining mozzarella and the reserved Parmesan cheese evenly over the entire casserole.
  11. Bake Covered: Cover the dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 30 minutes.
  12. Brown the Top: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is deeply golden and bubbling.
  13. Rest: Let the casserole rest on the counter for 15 minutes before slicing and serving to allow the structure to set.