Baked Ziti with Bolognese Sauce


  • 2 lb imported ziti or penne pasta, cooked a little under "al dente," drained
  • Bolognese Sauce:
  • ¼ c olive oil
  • 1 small onion, finely diced
  • 2 ribs celery, finely diced
  • 2 T minced garlic
  • 1 lb lean ground beef or veal
  • + 10 more ingredients
    • 1 lb ground pork
    • 2 (28-ounce) cans chopped Italina tomatoes with puree
    • ¼ c finely chopped parsley
    • 2 c half-and-half
    • 1 c beef broth
    • 1 t salt
    • ½ t ground black pepper
    • 2 lb whole milk ricotta
    • 1 lb fresh mozzarella, cut into 1/2-inch cubes
    • 1 c grated Parmesan or Romano cheese

Cook pasta, set aside. In a medium saucepan, heat olive oil. Add onion, carrot and celery. Saute until soft, about 5 minutes. Add garlic and cook another minute. Add ground beef and pork. Cook until no longer pink, crumbling with a wooden spoon as you cook. Add tomatoes, parsley, half-and-half...

View full recipe at Relish


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