RagÚ No Boiling Beefy Baked Ziti Recipes

Steps:

• Preheat oven to 400 degrees F. Meanwhile, brown ground beef in large nonstick skillet over medium-high heat.
• Combine Sauce and water in large bowl. Stir in browned ground beef, ricotta and Parmesan cheeses, then uncooked ziti. Pour ziti mixture into 13 x 9-inch baking dish. Cover tightly with aluminum foil. Bake 55 minutes.
• Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

Steps:

• Heat olive oil in heavy large pot over medium-high heat.
• Add pancetta and sauté 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; sauté until brown, about 7 minutes.
• Transfer to bowl with pancetta.
• Repeat with remaining pork.
• Add sausage to same pot.
• Sauté 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; sauté 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 degrees.
• Butter 15x10x2-inch glass baking dish or other 4-quart baking dish.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, 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.

Steps:

• 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!