Baked Ziti With Pork and Sausage Ragu

• 2 tablespoons extra virgin olive oil
• 4 ounces thinly sliced pancetta, chopped
• 2 lbs pork shoulder, cut into 1 and 1/4-inch cubes
• 1 lb hot sausage, casings removed
• 2 cups chopped onions
• 34 cup chopped carrot
• 34 cup chopped celery
• 6 large fresh thyme sprigs
• 6 large garlic cloves, chopped
• 2 bay leaves
• 12 teaspoon dried crushed red pepper
• 2 cups dry red wine
• 1 (28 ounce) canplum tomatoes in juice, tomatoes chopped, juice reserved
• 1 14 lbs ziti pasta
• 2 cups packed coarsely grated whole-milk mozzarella cheese (about 8 ounces)
• 12 cup freshly grated parmigiano cheese

1. Heat olive oil in heavy large pot over medium-high heat.
2. Add pancetta and saute until brown and crisp.
3. Using slotted spoon, transfer pancetta to bowl.
4. Sprinkle pork with salt and pepper.
5. Add half of pork to drippings in pot; saute until brown, about 7 minutes.
6. Transfer to bowl with pancetta.
7. Repeat with remaining pork.
8. Add sausage to same pot.
9. Saute until no longer pink, breaking up with back of fork, about 5 minutes.
10. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
11. Reduce heat to medium-low; saute until vegetables are tender, about 10 minutes.
12. Add wine and bring to boil, scraping up browned bits.
13. Add pancetta and pork with any accumulated juices; boil 2 minutes.
14. Add tomatoes with juice.
15. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
16. Uncover pot; tilt to 1 side and spoon off fat from surface of ragu.
17. Gently press pork pieces with back of fork to break up meat coarsely.
18. Season ragu to taste with salt and pepper.
19. (Can be made 2 days ahead.
20. Cool slightly.
21. Refrigerate uncovered until cold, then cover and keep refrigerated.
22. Rewarm over low heat before continuing.)
23. Preheat oven to 400F
24. Butter 15 x 10 x 2-inch glass baking dish or other 4-quart baking dish.
25. Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
26. Drain pasta; mix into ragu.
27. Season mixture to taste with salt and pepper; transfer to prepared dish.
28. Sprinkle both cheeses over.
29. Bake until heated through and golden, about 20 minutes.
30. Makes 8 servings.
31. That's it!

extra virgin olive oil, pancetta, pork shoulder, hot sausage, onions, carrot, celery, thyme, garlic, bay leaves, red pepper, red wine, canplum tomatoes, pasta, mozzarella cheese, parmigiano cheese

Taken from www.food.com/recipe/baked-ziti-with-pork-and-sausage-rag-438084 (may not work)