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1
Tie the meat and season aggressively with salt and pepper.
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2
In a Dutch oven, heat the oil over high heat until smoking.
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3
Brown the meat on all sides, then add the carrot, onion and celery and cook until vegetables are browned.
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4
Add the wine and cook over high heat until the wine has reduced by half, about 5 minutes.
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5
Add the tomato puree, bring to a boil, reduce the heat to a simmer and cover the pan.
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6
Continue to cook over low heat until the meat is very tender.
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7
Remove the meat from the pan and cut it into 1-inch cubes.
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8
Set aside in a large mixing bowl.
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9
Keep the pan juices warm, and remove any extraneous grease with a ladle.
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10
Preheat the oven to 350 degrees F.
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11
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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12
Cook the ziti in the boiling water according to the package directions, until tender yet al dente.
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13
While the pasta is cooking, place the ricotta in a bowl and add a ladle of the pasta cooking water to melt it.
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14
Drain the pasta and add it to the bowl with the meat.
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15
Add the ricotta and the caciotta and stir to combine.
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16
Brush the insides of a large casserole with extra-virgin olive oil.
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17
Place a ladle of sauce in the bottom of the casserole, followed by a layer of the pasta and meat mixture.
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18
Grate some of the Parmigiano-Reggiano over, then repeat with another layer of sauce, then pasta and meat, the Parmigiano until all ingredients are used up and casserole is full.
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19
Bake in the oven 15 minutes.
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20
Serve in warmed pasta bowls.
