Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Ground Beef (85% lean recommended)
  • 1 lb Mild Italian Sausage, casing removed
  • ½ cup Dry Red Wine (e.g., Chianti or Merlot)
  • 2 (28 oz) cans Crushed Tomatoes (high quality)
  • 1 cup Beef or Chicken Stock
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • ½ tsp Dried Red Chilli Flakes (optional)
  • 1 tsp Salt (plus more to taste)
  • ½ tsp Black Pepper
  • 1 lb Rigatoni or Ziti pasta
  • 1 large Egg, lightly beaten
  • 15 oz Whole Milk Ricotta Cheese
  • ½ cup freshly grated Parmesan cheese, plus extra for topping
  • ¼ cup finely chopped Fresh Basil leaves
  • 1 tsp Salt (for filling)
  • ½ tsp Black Pepper (for filling)
  • 5 lb Low-Moisture Mozzarella Cheese, coarsely shredded (divided)

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook gently for 8–10 minutes until softened. Add garlic and tomato paste; cook for 1 minute until fragrant.
  2. Add the ground beef and sausage to the pot. Increase heat to medium-high. Break up the meat and cook until well-browned. Drain off excess fat.
  3. Pour in the red wine. Bring to a rapid simmer and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half (about 5 minutes).
  4. Stir in the crushed tomatoes, beef stock, oregano, salt, pepper, and chili flakes. Bring to a gentle boil, then reduce heat to the lowest setting. Cover loosely and simmer for a minimum of 90 minutes, stirring every 30 minutes.
  5. Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions, subtracting 2 minutes from the lowest recommended time. Drain immediately and rinse briefly with cool water to stop the cooking process.
  6. In a medium bowl, combine the ricotta cheese, beaten egg, ½ cup of Parmesan, fresh basil, salt, and pepper. Mix well until uniform.
  7. Remove the finished Ragu from the heat. Toss the cooked rigatoni into the pot with about ¾ of the Ragu. Ensure every piece is well coated.
  8. Preheat the oven to 375°F (190°C). Spread a thin layer of the remaining Ragu on the bottom of a 9x13 inch baking dish. Spoon half of the pasta mixture evenly into the dish. Dot or spread the entire ricotta mixture over the pasta layer. Top with the remaining pasta mixture. Scatter 1 cup of the shredded mozzarella over the top, then cover tightly with aluminum foil.
  9. Bake the pasta, covered with foil, for 20 minutes.
  10. Remove the foil. Scatter the remaining mozzarella and a light dusting of Parmesan over the top. Bake uncovered for an additional 10–15 minutes, or until the cheese is melted, golden brown, and bubbling vigorously.
  11. Remove from the oven and let the baked pasta rest for 15 minutes before serving. Garnish with fresh basil.