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Baked Ziti w/Pork and Sausage Ragu




Source of Recipe


bonappetit


List of Ingredients




2 tablespoons olive oil
4 ounces thinly sliced pancetta,* chopped
2 pounds Boston butt (pork shoulder), cut into 1 1/4-inch cubes
1 pound Italian hot sausages, casings removed
2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
6 large fresh thyme sprigs
6 large garlic cloves, chopped
2 bay leaves
1/2 teaspoon dried crushed red pepper
2 cups dry red wine
1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved

1 1/4 pounds ziti pasta
2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
1/2 cup freshly grated Parmesan cheese



Recipe



Heat olive oil in heavy large pot over medium-high heat. Add pancetta and saut� until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; saut� until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Saut� until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; saut� until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.

Uncover pot; tilt to 1 side and spoon off fat from surface of rag�. Gently press pork pieces with back of fork to break up meat coarsely. Season rag� to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)

Preheat oven to 400�F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into rag�. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.