Baked Ziti with Spicy Pork and Sausage Ragu

bonappetit.com

clements

2 tablespoons olive oil

4 ounces thinly sliced pancetta, chopped

2 pounds Boston butt (pork shoulder), cut into 1 ¼-inch cubes

1 pound Italian hot sausages, casings removed

2 cups chopped onions

¾ cup chopped carrots

¾ cup chopped celery

6 large fresh thyme sprigs

6 large garlic cloves, chopped

2 bay leaves

½ teaspoon dried crushed red pepper

2 cups dry red wine

1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved

1 ¼ pounds ziti pasta

2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)

½ cup freshly grated Parmesan cheese

THIS MATTRESS WILL KEEP YOU COOL THROUGHOUT THE NIGHT

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