Pasticcio Di Maccheroni

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  3 tablespoons Extra-Virgin Olive Oil
  1 pound Italian Cooked Ham; such as Parmacotta; cut into 1/2 inch cubes
  Salt & Pepper to taste
  1 Carrot; 1/4 inch dice
  1 Onion; 1/4 inch dice
  1 Celery Stalk
  In a Dutch oven, heat Olive Oil over high heat until smoking. Add Ham and brown for 5-6 minutes. Season with Salt & Pepper. Add Carrot, Onion and Celery and cook until the vegetables are golden brown, about 10 minutes.
• 
  1 cup Dry Red Wine
  Add Red Wine and bring to a boil. Continue to cook for about 5 minutes or until reduced by half.
• 
  1 1/2 cups Basic Tomato Sauce
  Add the Tomato Sauce and return to a boil, then turn heat to low and cover. Cook for about 50 minutes or until meat is almost falling apart.
• 
   
  Using a slotted spoon, remove the meat to an extra large bowl.
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  Olive Oil
  Preheat oven to 450°F. Grease a casserole dish with Olive Oil.
• 
  1 1/2 pounds Ziti
  Bring a large pot of salted water to a boil. Boil Ziti for 1 minute less than the package directions.
• 
  1 pound Fresh Ricotta
  8 ounces Caciotta or Hard Provolone; cut into small dice
  1/2 cup Parmigiano-Reggiano; grated plus extra for garnish
  While the pasta is cooking, ladle a small amount of water into a bowl of Ricotta Cheese. Stir water and Cheese just to warm and melt it slightly. Stir in Caciotta, Parmigiano-Reggiano and Tomato Sauce to combine.
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  When Pasta is ready drain and add to bowl with meat. Combine with the Sauce and Cheese mixture before transferring to the prepared casserole dish.
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  Bake for 15-20 minutes, or until bubbling and heated through.
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  Serve in warmed bowls with a garnish of Parmigiano-Reggiano.

Basic Tomato Sauce