Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 lb Ground Beef (80/20)
  • 4 cloves Garlic, minced
  • 1/2 cup Dry Red Wine (optional)
  • 2 (28 oz) cans Crushed Tomatoes
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • Salt and Black Pepper, To taste
  • 1 lb box Ziti or Penne Pasta
  • 2 Tbsp Kosher Salt (for boiling water)
  • 2 cups Whole Milk Ricotta Cheese
  • 1 Large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Grated Parmesan Cheese (plus extra for topping)
  • 3 cups Low-Moisture Mozzarella Cheese, shredded (divided)

Instructions:

  1. Sauté Aromatics: Heat the olive oil in the Dutch oven over medium-high heat. Add the diced onion and cook until softened and translucent (about 5 minutes). Add the ground beef/sausage and brown thoroughly, breaking up the meat. Drain excess fat if necessary.
  2. Add Flavour: Stir in the garlic and tomato paste; cook for 1 minute until fragrant.
  3. Deglaze (Optional but Recommended): Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Reduce the wine until nearly evaporated (2-3 minutes).
  4. Simmer: Stir in the crushed tomatoes, oregano, basil, and bay leaf. Bring to a simmer, then reduce the heat to low. Cover partially and let the sauce simmer gently for at least 40 minutes, stirring occasionally. Season well with salt and pepper to taste before turning off the heat.
  5. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the ziti and cook until very al dente—about 2 minutes less than the package instructions. The pasta must be slightly firm, as it will continue cooking in the oven.
  6. Drain and Reserve: Drain the pasta immediately using a colander. Do not rinse.
  7. Prepare the Ricotta Mix: In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan, parsley, salt, and pepper. Mix thoroughly until homogeneous.
  8. Combine Components: In a very large bowl, combine the cooked pasta and about two-thirds of the finished ragu sauce. Mix gently until the pasta is coated.
  9. First Layer: Spread about 1 cup (240 ml) of the remaining sauce over the bottom of the prepared 9x13 inch baking dish.
  10. Layer the Pasta: Pour half of the pasta mixture into the dish, spreading it evenly.
  11. Add the Creamy Layer: Dollop the ricotta mixture evenly over the pasta layer. Gently spread the ricotta. Sprinkle 2 cups of the shredded mozzarella over the ricotta.
  12. Final Layers: Top with the remaining pasta mixture. Pour the last of the ragu sauce over the top, making sure it covers most of the pasta. Finish by sprinkling the remaining 1 cup of mozzarella and a light dusting of Parmesan over the very top.
  13. Bake: Cover the dish tightly with aluminium foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes.
  14. Brown the Top: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is deeply golden brown and the sauce is bubbly around the edges.
  15. Rest: Remove from the oven and let the dish rest for 10 minutes. This is critical for the sauce to set and the layers to hold when serving.