PASTA-MARIO BATALI'S BAKED ZITI WITH RICOTTA AND HAM RECIPE

Steps:

• We've Made Cooking As Easy As 1-2-3! ingredients 3 tablespoons Extra Virgin Olive Oil 1 pound Italian Cooked Ham Preferably Parmacotto (cut into 1/2-inch cubes) Salt and Freshly Ground Pepper instructions In a dutch oven, heat the olive oil over high heat until smoking. Add the ham cubes and brown for 5 to 6 minutes. Season with salt and pepper. . ingredients 1 small Carrot (cut into 1/4-inch dice) 1 rib Celery (thinly sliced) 1 onion (diced) instructions Add the carrot, onion, and celery and cook until the vegetables are golden brown, about 10 minutes. . ingredients 1 cup Dry Red Wine 1 1/2 cups Basic Tomato Sauce instructions Add the wine, bring to a boil, and cook until reduced by half, about 5 minutes. Add the tomato sauce and bring to a boil, then reduce the heat to low, cover the pan and cook until the meat is just about falling apart, about 50 minutes. Transfer the meat to a large bowl. Keep the sauce warm. . ingredients 2 tablespoons salt instructions Meanwhile, preheat the oven to 350F. Bring 6 quarts of a water to a boil in a large pot and add 2 tablespoons salt. . ingredients 1 1/2 pound Ziti instructions Cook the ziti in the boiling water for 1 minute less than package directions, until still very al dente. . ingredients 8 ounce Pecorino Fresco (cut into small dice) 2 cups Besciamella instructions Transfer the cooked ziti to a large mixing. Add besciamella and pecorino and stir to combine and melt cheese. . ingredients 1 pound Ricotta instructions Grease a round 12-inch deep pie dish or a casserole with olive oil. Add a layer of the ziti. Next add a few dollops of ricotta, topped with a layer of the meat ragu. Repeat these layers until all the ingredients are used up, try for the top layer to be ricotta and pasta. . ingredients 1/2 cup Freshly Grated Parmigiano-Reggiano instructions Bake for 25-30 minutes, until bubbling and heated through. Serve in warmed pasta bowls with parmigiano garnish