4 carrots, minced

4 celery stalks, minced

1 sweet onion, minced

4 tbsp olive oil

4 cloves garlic, minced

1 lb sweet Italian sausage

1 lb lean ground beef

1 tube tomato paste

6 vine tomatoes + 6 heirloom tomatoes (peeled & chopped)

1 tsp cinnamon

1 tsp nutmeg

2 bay leaves

1 cup red wine

1 carton ricotta (15–16 oz)

2 cups grated Parmesan

2 pkgs pre-sliced fresh mozzarella

1 lb rigatoni or penne

Salt & pepper

1️⃣ In a Dutch oven, heat olive oil, add onion, carrots & celery. Fry until soft. Stir in tomato paste & cook 2 mins.

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2️⃣ Add sausage + beef, season, and brown.

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3️⃣ Blanch tomatoes: score, boil 1 min, ice bath, peel, chop. Add to pot with garlic, bay leaves, cinnamon, nutmeg & wine. Simmer 2–3 hrs, stirring often.

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4️⃣ Cook pasta just shy of al dente.

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5️⃣ Layer in a baking dish: Bolognese on the bottom, pasta, ricotta, Parm, repeat. Top with mozzarella slices.

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6️⃣ Bake at 350°F for 30 mins until melty & bubbly.

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✨ Rest 10 mins before serving. Feeds 8–10!