I grew up eating my mom's ziti, and I remember that for a time it was my favorite thing for her to make. While this isn't exactly her version, the flavors still hold a lot of memories for me, so I think it will always be a nostalgic dish, regardless of how it's prepared.
In olive oil brown 2 oz. of diced pancetta. Mirepoix, yada yada yada. 10 minutes on med-low until soft. Add 2 cloves of minced garlic, turn the heat to med-high, and cook until fragrant, about 1 minute.
When I'm adding a few ingredients to a dish all at once, I like to combine them ahead of time, just so I don't have to think about it later. To your pot, add 28 oz. diced tomatoes, 2 Tbl. fresh basil, 1 tsp. tomato paste. Season with SnP, and once it bubbles, turn it to low and simmer 15 min. Then puree, and taste for SnP again.
In a large saute pan, brown 1 lb ground beef until almost cooked. Add in 1 chopped onion, and saute over med heat, about 5 minutes. Add 3 cloves minced garlic, 1 Tbl. Italian seasoning, 1 tsp. rosemary, and SnP. Stir until fragrant, then add in all of your tomato sauce.
Preheat oven to 350. In a 9x13 add a little sauce, and crumble in some ricotta (from a 16 oz container) across the bottom. Toss 1 lb. cooked ziti noodles with a ladle of sauce, pour into your baking dish. Cover with the remaining sauce, the rest of the ricotta, 1/2 lb. of grated mozzarella, and enough Parmesan to make you happy.
Bake until the cheeses are melted and bubbly, about 20 minutes. My kids killed this, they loved it. :)
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