Tasty and fun pasta dish!
Mario Batali's Pasticcio di Maccheroni
- 3 tablespoons Extra-Virgin Olive Oil plus extra for casserole dish
- 1 pound Italian Cook Ham (such as parmacotta - cut into 1/2 inch cubes)
- Salt and 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 and 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 and put into an extra large bowl.
- Preheat oven to 450 degrees. 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 meat, ricotta, caciotta, parmigiano and tomato sauce to combine.
- When pasta is ready drain and add to bowl with meat. Combine with the sauce and cheese mixture before transfering 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.