Baked Ziti With Bolognese Sauce (Joanna Gaines)

• total tid: 2 hours 25 minutes

Ingredienser

2 tablespoons olive oil

1 tablespoon unsalted butter

1% cups finely chopped yellow onion

2 teaspoons minced garlic

3 ounces pancetta, diced

1 pound ground beef (92% lean)

4 tablespoons tomato paste

1 cup chicken stock (page 145 or store-bought)

1 cup dry white wine

1 bay leaf

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

1 teaspoon garlic powder

¼ teaspoon grated nutmeg

1 pound ziti

Cooking spray

2 cups heavy cream

½ cup grated Parmesan cheese (about 2 ounces)

1 tablespoon chopped fresh parsley

1 cup shredded Parmesan cheese (about 4 ounces)

8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)

2 tablespoons chopped fresh basil

Instruktioner

1. In a medium stockpot, heat the oil and butter over medium heat for

2 minutes. Add the onion and cook, stirring occasionally, for 5 minutes, then add the garlic and cook and stir for 2 more minutes. Add the pancetta and cook for 2 minutes. Add the ground beef and cook, breaking it up into small pieces, until browned and fully cooked, 4 to 5 minutes. Stir in the tomato paste and cook for 2 minutes.

Add the stock, wine, bay leaf, salt, pepper, garlic powder, and nutmeg to the meat mixture and scrape the bottom of the pot with a wooden spoon to release any browned bits. Partially cover the pot, reduce the heat, and simmer, stirring occasionally, for 30 minutes.

Meanwhile, bring a large pot of generously salted water to a boil. Cook the ziti until al dente. Drain, reserving 1 cup pasta cooking water. Set the ziti aside.

When the sauce has simmered for 30 minutes, add the reserved pasta cooking water and cook for another 30 minutes.

Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.

Add the cream, grated Parmesan, and parsley to the sauce. Increase the heat to medium and bring to a simmer, stirring constantly, until the mixture thickens slightly, 6 to 7 minutes. Remove from the heat.

Add the cooked, drained ziti to the sauce along with the shredded Parmesan and 1 cup of the shredded mozzarella. Stir to combine.

Transfer the ziti mixture to the prepared baking dish and sprinkle the remaining cup of shredded mozzarella on top.

Cover the baking dish with foil and bake for 20 minutes. Carefully remove the foil and continue baking until the cheese has completely melted, an additional 10 minutes.

Let cool for about 10 minutes, then sprinkle with basil and serve.

Store in an airtight container in the refrigerator for 3 to 5 days.