Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 500g Ground Beef (85/15 recommended)
  • 250g Ground Italian Sausage (Mild or Hot)
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 x 795g can Crushed Tomatoes
  • 120 ml Chicken Stock
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • Salt and Black Pepper, to taste
  • 450g Ziti Pasta (or Penne Rigate)
  • 425g Whole Milk Ricotta Cheese
  • 1 Large Egg
  • ¼ cup Fresh Parsley, chopped
  • ½ cup Grated Parmesan Cheese
  • 450g Shredded Mozzarella Cheese

Instructions:

  1. Sauté Aromatics: Heat olive oil in the Dutch oven over medium heat. Add diced onion and sauté until softened (5-7 minutes).
  2. Brown the Meat: Increase heat to medium-high. Add ground beef and sausage. Break up the meat and cook until fully browned. Drain off any excessive fat.
  3. Build Flavour Base: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste has slightly darkened.
  4. Simmer the Ragù: Pour in the crushed tomatoes, chicken stock, oregano, basil, and bay leaf. Season generously with salt and pepper. Bring to a gentle boil, then reduce heat and simmer, uncovered, for at least 30 minutes to deepen the flavour.
  5. Prepare for Assembly: Remove the bay leaf. Measure and reserve 2 cups (480 ml) of the finished sauce for topping and layering.
  6. Boil the Pasta: Cook the ziti in salted water until al dente minus 2 minutes (it will finish cooking in the oven). Drain well.
  7. Mix the Ricotta Filling: In a medium bowl, combine the ricotta cheese, large egg, chopped parsley, Parmesan cheese, salt, and pepper. Mix thoroughly until homogeneous.
  8. Coat the Pasta: Add the drained pasta directly into the pot containing the remaining meat sauce. Toss gently to ensure every piece of pasta is coated.
  9. Prepare the Dish: Lightly grease the 9x13-inch casserole dish. Spread a thin layer (about 1/2 cup) of the reserved meat sauce across the bottom of the dish to prevent sticking.
  10. First Layer (Pasta/Sauce): Scoop half of the coated pasta mixture into the dish, spreading it evenly.
  11. Ricotta Layer: Dot the top of the pasta layer with spoonfuls of the ricotta mixture.
  12. Second Layer (Pasta/Sauce): Top with the remaining pasta mixture.
  13. Final Topping: Pour the remaining reserved meat sauce over the top layer. Sprinkle evenly with the shredded mozzarella cheese.
  14. Bake (Covered): Preheat oven to 190°C (375°F). Cover the dish tightly with foil. Bake for 20 minutes.
  15. Bake (Uncovered): Remove the foil and continue baking for another 10-15 minutes, or until the mozzarella is melted, bubbly, and has developed a deep golden-brown crust.
  16. Rest: Allow the casserole to rest on the counter for 10 minutes after removing it from the oven. This helps the casserole set up before serving.