Mario's must make pasta dish will have your family asking for seconds!
Pasticcio di Maccheroni
- 3 tablespoons Extra-Virgin Olive Oil
- 1 pound Italian Cooked Ham; such as Parmacotta; cut into 1/2 inch cubes
- Salt & Pepper to taste
- 1 Carrot; 1/4 inch dice
- 1 Onion; 1/4 inch dice
- 1 Celery Stalk
- 1 cup Dry Red Wine
- 1 1/2 cups Basic Tomato Sauce
- 1 1/2 pounds Ziti
- 1 pound Fresh Ricotta
- 8 ounces Caciotta or Hard Provolone; cut into small dice
- 1/2 cup Parmigiano-Reggiano; grated plus extra for garnish
- In a Dutch oven, heat Olive Oil over high heat until smoking. Add Ham and brown for 5-6 minutes. Season with Salt & Pepper. Add Carrot, Onion and Celery and cook until the vegetables are golden brown, about 10 minutes.
- Add Red Wine and bring to a boil. Continue to cook for about 5 minutes or until reduced by half.
- Add the Tomato Sauce and return to a boil, then turn heat to low and cover. Cook for about 50 minutes or until meat is almost falling apart.
- Using a slotted spoon, remove the meat to an extra large bowl.
- Preheat oven to 450°F. Grease a casserole dish with Olive Oil.
- Bring a large pot of salted water to a boil. Boil Ziti for 1 minute less than the package directions.
- While the pasta is cooking, ladle a small amount of water into a bowl of Ricotta Cheese. Stir water and Cheese just to warm and melt it slightly. Stir in Caciotta, Parmigiano-Reggiano and Tomato Sauce to combine.
- When Pasta is ready drain and add to bowl with meat. Combine with the Sauce and Cheese mixture before transferring to the prepared casserole dish.
- Bake for 15-20 minutes, or until bubbling and heated through.
- Serve in warmed bowls with a garnish of Parmigiano-Reggiano.