Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons extra-virgin olive oil (EVOO)
  • 4 tablespoons butter
  • 4 large cloves garlic
  • crushed
  • Two 28-ounce cans DOP San Marzano tomatoes
  • 1 jar passata or 3 cups tomato puree
  • 24 ounces
  • 10-12 leaves fresh basil
  • torn
  • Salt
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 ½ teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons red pepper flakes
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried oregano
  • 1 cup homemade or storebought breadcrumbs
  • ¼ cup milk
  • 2 eggs
  • beaten
  • 1 ½ cups grated Parmigiano-Reggiano cheese
  • ¼ cup flat-leaf parsley
  • chopped
  • ¼ cup good-quality extra-virgin olive oil (EVOO)
  • 1 ½-2 pounds ziti rigati
  • 4 cups shredded mozzarella or mozzarella/provolone mix
  • 2 cups grated Parmigiano-Reggiano cheese
  • 28 ounces ricotta cheese
  • Chopped parsley
  • for garnish
  • 4-6 large leaves basil
  • for garnish

Instruction

  • Preheat oven to 375˚F
  • For the tomato basil sauce, heat a pot over medium heat with EVOO, melt butter into oil and when it foams, add garlic and stir a minute or 2
  • Add tomatoes and break them up a bit, add passata and stir, then bring the sauce to a bubble
  • Stir in the basil and season with salt
  • Reduce to a simmer and cook sauce for 20 to 30 minutes
  • Turn off and reserve
  • For the meatballs, place meats in a bowl and season with salt, pepper, red pepper flakes, fennel seeds and oregano
  • Add breadcrumbs and moisten them with milk
  • Add eggs, cheese, parsley and EVOO
  • Divide the meat mixture into 8 equal portions and roll into balls
  • Line a rimmed baking sheet with parchment paper and partially cook the meatballs in oven 15 to 18 minutes until light golden brown but not firm
  • Boil ziti 2 to 3 minutes shy of al dente
  • Drain and run under cold water to cool the pasta
  • Allow to drain again
  • Break the meatballs into small pieces and mix with half the sauce, half the shredded cheese, half the parmesan, all the pasta and all the ricotta
  • Place in a deep 9x13-inch casserole dish and top with remaining sauce, shredded cheese and parmesan
  • Bake for 45 minutes covered, then another 15 to 20 minutes uncovered, until bubbly and brown
  • Top with parsley and basil for garnish