Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed San Marzano tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.5 cup fresh basil, chiffonade
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 0.5 tsp ground nutmeg
  • 1 lb ziti pasta
  • 1 lb low-moisture whole milk mozzarella, shredded
  • 0.25 cup reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the ziti and cook for exactly 2 minutes less than the package's lowest al dente time. Reserve 1/4 cup of starchy pasta water before draining. Do not rinse the pasta.
  2. In a large heavy-bottomed pot, heat olive oil over medium-high heat. Add ground beef and diced onion. Cook until beef is browned and onions are translucent. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
  3. Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer the sauce for 20 minutes to allow flavors to meld and the sauce to thicken.
  4. In a medium mixing bowl, combine ricotta cheese, beaten egg, fresh basil, Parmigiano-Reggiano, and nutmeg. Whisk until smooth to create the ricotta slurry.
  5. Preheat oven to 180°C. In the large pot, combine the par-boiled ziti, meat sauce, reserved pasta water, and the ricotta mixture. Fold gently until every tube of pasta is coated in the creamy emulsion.
  6. Transfer the mixture to a 9x13 inch baking dish. Top evenly with the shredded mozzarella cheese.
  7. Bake for 30 minutes covered with foil, then remove the foil and bake for another 15 minutes until the cheese is bubbling and has golden brown spots. Let rest for 10 minutes before serving.