Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 450 g Ground Beef (80/20 lean)
  • 450 g Italian Sausage (sweet or hot), casing removed
  • 2 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (optional)
  • 2 x 28 oz cans Crushed Tomatoes (San Marzano preferred)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • 1/2 cup Beef or Chicken Broth/Water
  • Salt and Black Pepper to taste
  • 450 g Ziti Pasta (1 lb box)
  • 2 Tbsp Kosher Salt (for water)
  • 425 g Whole Milk Ricotta Cheese (15 oz container)
  • 1 Large Egg
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 cup Grated Parmesan Cheese
  • 4 cups Shredded Low-Moisture Mozzarella (divided)
  • Pinch Salt and Pepper

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Add ground beef and sausage (casings removed) to the pot. Break up the meat and cook until thoroughly browned. Drain off any excess fat.
  3. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. If using, deglaze the pot by pouring in the red wine and scraping up any brown bits. Reduce liquid by half.
  4. Stir in the crushed tomatoes, oregano, basil, bay leaf, and broth/water. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for at least 45 minutes, stirring occasionally. Season generously with salt and pepper.
  5. 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 (it should be very firm, or molto al dente). Drain and set aside immediately. Do not rinse.
  6. In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, the egg, Parmesan cheese, chopped parsley, salt, and pepper. Mix until just combined.
  7. Preheat your oven to 190°C (375°F). Lightly grease a 9x13 baking dish.
  8. Remove the bay leaf from the ragu. Add the drained ziti directly to the Dutch oven and toss gently until the pasta is fully coated in the sauce.
  9. Spread one-third of the sauced ziti mixture into the bottom of the prepared dish. Spoon half of the ricotta mixture over the pasta, spreading gently. Top with another third of the sauced ziti. Dollop the remaining ricotta mixture on top. Spread the remaining ziti over the final layer.
  10. Sprinkle the remaining 3 cups of shredded mozzarella evenly over the entire dish.
  11. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the sauce is bubbling and the cheese topping is golden brown and beautifully caramelized.
  12. Remove from the oven and let the dish rest for 10 minutes before serving. This allows the layers to set.