Prepare the Meat Sauce: Heat Olive oil in a heavy-bottomed Dutch oven over medium heat. Add ground beef and pork blend and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Shallot and Garlic to the pot and cook until softened, about 5 minutes. Deglaze the pot with Barolo wine, scraping up any browned bits from the bottom. Cook until the wine has almost evaporated.
Stir in San Marzano crushed tomatoes, Tomato paste, Oregano, Basil, Red pepper flakes, Bay leaf, Salt, and Pepper. Bring to a simmer, reduce heat to low, cover, and cook for 3 hours, stirring occasionally. Remove bay leaf before assembling.
Cook Ziti pasta according to package directions until al dente. Drain well.
Prepare the Cheese Mixture: In a medium bowl, combine Ricotta cheese, Parmigiano-Reggiano cheese, Egg yolk, Nutmeg, Salt, and Pepper. Mix well.
Assemble the Baked Ziti: Preheat oven to 375°F (190°C). In a large bowl, combine cooked Ziti pasta and Meat Sauce. Gently toss to coat.
Spread half of the pasta mixture in a 9x13 inch baking dish. Spread the Cheese Mixture evenly over the pasta. Top with the remaining pasta mixture.
Scatter Mozzarella di bufala evenly over the top. Bake for 30-35 minutes, or until bubbly and golden brown. Garnish with Fresh basil before serving.
Ingredients
8
1.5 lb680 gDry-aged beef and pork blend-ground
1240 mLShallot-finely minced
4 cloves20 mLGarlic-minced
28 oz800 gSan Marzano DOP crushed tomatoes
6 oz170 gDouble-concentrated tomato paste
1 tsp5 mLDried oregano-Italian
1 tsp5 mLDried basil-Italian
1/4 tsp1.25 mLRed pepper flakes-Calabrian
3 tbsp45 mLExtra virgin olive oil
1/2 cup120 mLDry Barolo wine
11 bay leafBay leaf
SaltTo tasteFleur de sel
PepperTo tasteFreshly ground black pepper
15 oz425 gBuffalo milk ricotta cheese
1/2 cup120 mLGrated Parmigiano-Reggiano cheese
11 largeEgg yolk
1/4 tsp1.25 mLFreshly grated nutmeg
SaltTo tasteFleur de sel
PepperTo tasteFreshly ground white pepper
1 lb450 gDe Cecco ziti pasta
8 oz225 gFresh mozzarella di bufala-torn
1/4 cup60 mLFresh basil-chiffonade
Equipment
Dutch oven
Large bowl
9x13 inch baking dish
Spoon
Colander
Instructions
Prepare the Meat Sauce: Heat Olive oil in a heavy-bottomed Dutch oven over medium heat. Add ground beef and pork blend and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Shallot and Garlic to the pot and cook until softened, about 5 minutes. Deglaze the pot with Barolo wine, scraping up any browned bits from the bottom. Cook until the wine has almost evaporated.
Stir in San Marzano crushed tomatoes, Tomato paste, Oregano, Basil, Red pepper flakes, Bay leaf, Salt, and Pepper. Bring to a simmer, reduce heat to low, cover, and cook for 3 hours, stirring occasionally. Remove bay leaf before assembling.
Cook Ziti pasta according to package directions until al dente. Drain well.
Prepare the Cheese Mixture: In a medium bowl, combine Ricotta cheese, Parmigiano-Reggiano cheese, Egg yolk, Nutmeg, Salt, and Pepper. Mix well.
Assemble the Baked Ziti: Preheat oven to 375°F (190°C). In a large bowl, combine cooked Ziti pasta and Meat Sauce. Gently toss to coat.
Spread half of the pasta mixture in a 9x13 inch baking dish. Spread the Cheese Mixture evenly over the pasta. Top with the remaining pasta mixture.
Scatter Mozzarella di bufala evenly over the top. Bake for 30-35 minutes, or until bubbly and golden brown. Garnish with Fresh basil before serving.
Comments