Mario Batali's Pasticcio di Maccheroni

Photo by Gail C.
Adapted from beta.abc.go.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from beta.abc.go.com

Ingredients

  • 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

Directions

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.

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