Baked Ziti with Spicy Pork and Sausage Ragù

This is a recipe that my sister made for a group of us after a long day skiing. It's hearty, meaty and spicy!

Still searching for what to cook ?

Name: Baked Ziti with Spicy Pork and Sausage Ragù
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Italian
Ingredients: 2 Tbsp olive oil; 4 Oz pancetta or bacon chopped; 2 lbs Boston butt (pork shoulder) cut into 1 1/4-in cubes; 1 lbs hot Italian sausage casings removed; 2 cups onions chopped; 3/4 cup carrots chopped; 3/4 cup celery chopped; 6 large fresh thyme sprigs; 6 large garlic cloves chopped; 2 qty bay leaves; 1/2 tsp red pepper dried crushed; 2 cups red wine dry; 28 oz-can plum tomatoes in juice chopped; 1 1/4 lbs ziti pasta; 2 cups mozzarella coursely grated; 1/2 cup parmesan grated

Find the most delicious recipes here

INGREDIENTS

2 Tbsp olive oil
4 Oz pancetta or bacon ; chopped
2 lbs Boston butt (pork shoulder) ; cut into 1 1/4-in cubes
1 lbs hot Italian sausage ; casings removed
2 cups onions ; chopped
3/4 cup carrots ; chopped
3/4 cup celery ; chopped
6 large fresh thyme sprigs
6 large garlic cloves ; chopped
2 qty bay leaves
1/2 tsp red pepper ; dried crushed
2 cups red wine ; dry
28 oz-can plum tomatoes in juice ; chopped
1 1/4 lbs ziti ; pasta
2 cups mozzarella ; coursely grated
1/2 cup parmesan ; grated

Servings

INSTRUCTIONS

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 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.

NOTES

Alert editor

Baked Ziti with Spicy Pork and Sausage Ragù

2 Tbsp olive oil
4 Oz pancetta or bacon chopped
2 lbs Boston butt (pork shoulder) cut into 1 1/4-in cubes
1 lbs hot Italian sausage casings removed
2 cups onions chopped
3/4 cup carrots chopped
3/4 cup celery chopped
6 large fresh thyme sprigs
6 large garlic cloves chopped
2 qty bay leaves
1/2 tsp red pepper dried crushed
2 cups red wine dry
28 oz-can plum tomatoes in juice chopped
1 1/4 lbs ziti pasta
2 cups mozzarella coursely grated
1/2 cup parmesan grated

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°F. 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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (392g)
Recipe Makes: 10 Servings

Calories: 752
Calories from Fat: 372 (49%)

Amt Per Serving		% DV

	Total Fat 41.3g	55 %
	Saturated Fat 16.5g	83 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 4.8g
Cholesterol 173.2mg		53 %
Sodium 873.4mg		30 %
Potassium 811.1mg		21 %
Total Carbohydrate 40.5g		12 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 39.1g
Protein 43.9g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 752

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe