Baked Ziti

Ingredients

• 6 tbsp olive oil
• 1 lb loose Italian sausage
• 1 lb 80/20 ground beef
• 1 yellow onion, peeled and small diced (about 1 cup)
• 4 garlic cloves, finely minced
• 1 cup dry white wine
• 2 (28 oz) cans San Marzano tomatoes, hand crushed
• 2 tsp balsamic vinegar
• 1 sprig with 5-6 basil leaves, plus 3 tbsp minced, plus more for garnish
• 1 lb whole milk ricotta cheese
• 1 lb ziti pasta
• 1/2 lb fontina cheese, shredded or cut into 1/2-inch cubes
• 1/2 lb provolone cheese, shredded or cut into 1/2-inch cubes
• 3/4 cup grated Parmigiano Reggiano
• Coarse salt and freshly cracked pepper

Instructions

1. Preheat the oven to 375°F.
2. In a large rondeau pot or Dutch oven, add 3 tbsp of olive oil and heat over medium-high heat for 60-90 seconds. Add the sausage and beef, pressing down to spread around the pan. Cook for 3-4 minutes without stirring, then break everything up and cook for an additional 1-2 minutes until just done. Season with salt and pepper and set aside.
3. In the same pan, add 1 tbsp of olive oil. Add the onions, gently season with salt, and sauté for 5 minutes or until lightly browned. Turn the heat down to low and cook for 10 minutes, stirring occasionally, until well browned. Mix in the garlic and cook for 30-45 seconds.
4. Deglaze with the white wine and cook over medium heat until only a few tablespoons remain. Add the tomatoes along with the sprig of fresh basil leaves, season with salt and pepper, and stir. Return the cooked meat mixture to the pan. Finish with the balsamic vinegar. Cook over low to medium heat for 30 minutes.
5. While the sauce cooks, add the 3 tbsp of minced basil to a bowl along with the ricotta cheese, the remaining 2 tbsp of olive oil, salt, and pepper. Whisk until smooth, about 1-2 minutes. Set aside.
6. When the tomato-meat sauce has about 5-7 minutes left, add the ziti pasta to a large pot of boiling salted water and cook for 6-7 minutes, just shy of al dente.
7. Drain the pasta and put it in a large bowl along with 2/3 of the fontina, 2/3 of the provolone, and 2/3 of the sauce. Mix to combine.
8. Add about 3/4 cup of the remaining sauce to the bottom of a 13x9-inch casserole dish. Add half of the tossed pasta and gently press down to flatten.
9. Evenly spread the ricotta-basil mixture over the pasta along with 1/4 cup of grated Parmigiano Reggiano.
10. Top with the remaining pasta and gently press down to flatten. Evenly add another 3/4 cup of sauce, followed by the remaining fontina, provolone, and Parmigiano Reggiano.
11. Place on a sheet tray and bake on the middle rack at 375°F for 30-35 minutes, or until the cheese is melted and browned on top.
12. Remove from the oven and serve with the remaining sauce.