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.