Baked Ziti
"Serves 6-8..."
INGREDIENTS
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2 tablespoons olive oil
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1 pound bulk sweet Italian sausage with fennel, homemade* or store-bought
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1 pound 80% lean ground beef
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4 cloves garlic, finely chopped
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1 onion, finely chopped
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1 teaspoon crushed red pepper flakes, 1/3 palmful
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Salt and pepper
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1 teaspoon dried oregano, lightly crushed in palm
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1 cup beef or veal stock
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2 28- to 32-ounce cans Italian tomatoes
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3 to 4 cups passata, tomato purée or tomato sauce
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A few leaves of basil, torn
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1 pound ziti rigate or any short cut pasta with lines
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2 cups fresh ricotta cheese
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1 cup freshly grated Parmigiano-Reggiano, divided
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A few grates of nutmeg
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1 large egg, beaten
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1 pound fresh mozzarella or Fior di Latte, grated on large side of box grater (Tip: if the mozzarella is wet or packed in water, pat the mozzarella dry and wrap in a paper towel overnight to firm it up for grating)
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A small handful Italian parsley, finely chopped
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* To make your own sausage, you’ll need:
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1 pound ground pork
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1/4 cup dry red wine
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1 tablespoon, 6 to 7 leaves, fresh sage, very thinly sliced or chopped
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1 tablespoon fresh parsley, finely chopped
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About 1 1/2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon fennel seed, 1/3 palmful
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1 teaspoon ground coriander
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1 teaspoon granulated onion
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2 large cloves garlic, finely chopped or grated
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