3 Tbsp Olive Oil
1/2 lb ground beef - 80/20 blend
1/2 lb Sweet Italian Sausage
3/4 c Chopped Onion
1 Medium Size Carrot - finely chopped
2 Ribs of Celery - finely chopped
3 Cloves Garlic - crushed
1 Tbsp Italian Seasoning
1 c Red Wine (like Syrah or Zinfandel) 
1 c Beef Stock
1 Tbsp Tomato Paste
1 28 oz can Crushed Tomatoes
​1/4 c Heavy Cream
2 Tbsp Chopped Fresh Basil
1 Tbsp Chopped Fresh Flat Leaf Parsley
1 lb Pappardelle Pasta
Kosher Salt
Fresh Ground Black Pepper
Parmesan Cheese

Heat a medium dutch oven or stock pot over medium heat.  Add 2 Tbsp of olive oil and the ground beef and italian sausage. Season with a pinch or two of salt and some pepper. Cook, breaking apart the meat into small pieces, until slightly browned, about 8 minutes. Remove the beef and sausage mixture and set aside.

Keeping the pot over medium heat, add the last tablespoon of olive oil and the finely chopped carrot. Let it cook for 2 - 3 minutes. Add the onion and celery , and a bit more salt and pepper and cook for another 5 minutes or until the veggies are soft. Add the garlic, italian seasoning and beef/sausage mixture and stir to combine. Let cook another minute or two. Add the wine, stirring to coat everything. Let cook 5 - 8 minutes. Add in the beef stock  and tomato paste and let it cook another 5 minutes.  Stir in the crushed tomatoes and season with another pinch or two of salt. Bring the sauce up to a simmer.  Reduce the heat to medium low and cover the pot. Let the sauce cook for 45 minutes or so.

Bring a large pot of water to a boil over high heat. Season the water with kosher salt. Add the pasta to the water and let it cook for a minute or two less than package directions. Drain the pasta.

While the pasta is cooking stir in the heavy cream, basil and parsley into sauce. Add the pasta to the sauce and gently toss to coat. Top with some fresh grated parmesan cheese when serving.

​Serves 6 - 8 people

1 Tbsp Olive Oil
1 lb Italian Sausage - Sweet or Hot
1/2 c Red Wine
1/2 c Beef Stock
1 24 oz Jar Marinara Sauce
1 lb Dry Penne, Rigatoni or Any Tube Pasta Shape
1 Tbsp Unsalted Butter
1 Tbsp Flour
1/2 c Chicken or Vegetable Stock
1/2 c Milk
1 c Ricotta Cheese
1 c Grated Mozzarella Cheese
1/4 c Grated Parmesan Cheese
Kosher Salt
Fresh Ground Black Pepper

Pre-heat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.

In a large skillet heat the olive oil over medium heat. Add the Italian sausage and break it apart with a spatula. Brown the sausage, stirring occasionally, for 5 - 7 minutes. Add the red wine and let it cook another 3 - 4 minutes. Add the beef stock and marinara sauce, along with a few grinds of pepper. Stir to combine it all. Bring it to a boil and reduce to a simmer. Let cook another 8 - 10 minutes. Turn off the heat and taste to see if salt or additional pepper is needed.

In a large stock pot bring some water to a boil. Once the water is boiling add a palm full of salt to it. Stir to dissolve the salt. Add the pasta to the boiling water. Cook the pasta 2 - 3 minutes less than the package directions. Drain the pasta and add it to the marinara sauce.  Stir to coat the pasta in sauce. Transfer the pasta and sauce to the baking dish.

In a small saucepan melt the butter over medium heat. Add the flour, along with a pinch of salt and pepper. Whisk to combine and let cook for 2 -3 minutes. Whisk in the chicken/veggie stock and milk. Bring to a soft simmer and let it cook 4- 5 minutes.  Whisk in the ricotta cheese until it is smooth. Turn off the heat.

Spread the ricotta mixture over the pasta and sauce evenly. Sprinkle with mozzarella and parmesan cheese. Bake for 20 minutes, or until lightly golden brown on top. Let the pasta cool for 5 minutes or so before serving.

​Serves 6 - 8 people