Baked Ziti With Pork and Sausage Ragù

Name: Baked Ziti With Pork and Sausage Ragù
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 4 ounces thinly sliced pancetta, chopped; 2 lbs pork shoulder, cut into 1 and 1/4-inch cubes; 1 lb hot sausage, casings removed; 2 cups chopped onions; 3/4 cup chopped carrot; 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 lbs ziti pasta; 2 cups packed coarsely grated whole-milk mozzarella cheese (about 8 ounces); 1/2 cup freshly grated parmigiano cheese

Submitted by Phil Franco

"Ziti al Forno Con Carne di Maiale e Salsiccia"

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Ready In:: 3hrs 20mins
Ingredients:: 16
Serves:: 6

ingredients

2 tablespoons extra virgin olive oil
4 ounces thinly sliced pancetta, chopped
2 lbs pork shoulder, cut into 1 and 1/4-inch cubes
1 lb hot sausage, casings removed
2 cups chopped onions
³⁄₄ cup chopped carrot
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 lbs ziti pasta
2 cups packed coarsely grated whole-milk mozzarella cheese (about 8 ounces)
¹⁄₂ cup freshly grated parmigiano cheese

directions

Heat olive oil in heavy large pot over medium-high heat.
Add pancetta and saute 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; saute until brown, about 7 minutes.
Transfer to bowl with pancetta.
Repeat with remaining pork.
Add sausage to same pot.
Saute 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; saute 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 ragù.
Gently press pork pieces with back of fork to break up meat coarsely.
Season ragù 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 15 x 10 x 2-inch glass baking dish or other 4-quart baking dish.
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain pasta; mix into ragù.
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. Makes 8 servings.
That's it!

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RECIPE SUBMITTED BY

Phil Franco

holland, PA

Hi!! <table> <tr><td></table> <img src='http://www.recipezaar.com/members/home/58382/Phil%20Franco.jpg'></td><td> Updated January, 2008. I worked for the Navy for 38 years prior to my present job as a research engineer with Penn State University. I'm originally from Long Island. I met my wife, Grace Mastellone, when I was 16 and she was 13. We've been married since 1963 and we've been living in Pennsylvania since 1974. We have two married sons and 5 grand children. We enjoy eating out at Italian restaurants as well as Applebees.</td></tr></table> <embed type=application/x-shockwave-flash wmode=transparent src=http://w141.photobucket.com/pbwidget.swf?pbwurl=http://w141.photobucket.com/albums/r78/philfranco/1166725960.pbw height=480 width=600> VENICE <embed src=http://www.youtube.com/v/lTOy32KzG0E type=application/x-shockwave-flash wmode=transparent width=525 height=450></embed> We have two sons, Philip and Joseph. <img src='http://www.recipezaar.com/members/home/58382/boysnew.jpg'> Our son Joe is a professional body builder. His website is <a href=http://www.Fitfranco.com>www.FitFranco.com</a> <img src='http://www.recipezaar.com/members/home/58382/Joe.jpg'> <embed src=http://www.youtube.com/v/curTOTUJVOs&rel=1 type=application/x-shockwave-flash wmode=transparent width=425 height=355></embed> More Body Building pictures of <a href=http://franco_j.tripod.com/2006joecontest.html>Joe</a>Joe won this <a href=http://www.bodybuilding.com/fun/2006ocbgoldtri.htm>contest</a> Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels. Choosing low GI carbs - the ones that produce only small fluctuations in our blood glucose and insulin levels - is the secret to long-term health reducing your risk of heart disease and diabetes and is the key to sustainable weight loss. This <a href=http://www.glycemicindex.com/>free GI database</a> can be used to find the GI value of your favorite carbohydrate foods that have been tested over the past 25 years from all around the world. You can also check the glycemic load (GL) and grams of carbohydrate per serving. We also have 5 grandchildren. A picture of Phil and Tricia's three boys: <img src='http://www.recipezaar.com/members/home/58382/grandsonsnew.jpg'> Philip at a Giants game: <img src='http://www.recipezaar.com/members/home/58382/Phil.jpg'> Lucas and Angelina were 3 in March of 2006. This is their picture: <img src='http://www.recipezaar.com/members/home/58382/cousinsnew.jpg'> Anthony in is the youngest of the grandkids. He was born on 1-11-06. This is his picture: <img src='http://www.recipezaar.com/members/home/58382/Anthonynew.jpg'> Anthony's Baptism: A picture of my Mom, my wife Grace, Anthony and my sister, Marianne. <img src='http://www.recipezaar.com/members/home/58382/baptismnew.jpg'> This is a picture of Mom and Pop. He died in December of 2005 at the age of 94. We miss him dearly. He also liked to cook. <img src='http://www.recipezaar.com/members/home/58382/mom_popnew.jpg'> I have a collection of several Italian cookbooks and I enjoy cooking with my wife. In the past five years we've visited Italy 4 times and each time I come back several pounds heavier. The thing that bothers me most are nuisance telephone calls, especially at dinner time. One of my favorite foods is pizza and in particular <li><a href=http://www.recipezaar.com/mycookbook/book/62122>Pizza Rustica!!!</a></li> which we usually make for Easter. I enjoy spending a quiet evening at a local restaurant with my wife. We also get pleasure with our grandkids at our beach house in Ocean City, New Jersey. We have part of the first floor in this triplex. <img src='http://www.recipezaar.com/members/home/58382/condonew.jpg'> That's our family in Ocean City,NJ in 2002. Since then we've added three grandchildren. <img src='http://www.recipezaar.com/members/home/58382/Familynew.jpg'></td></tr></table>

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