Ziti al Forno (Baked Ziti with Beef Ragù and Provola)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 pieces Celery
• 1 medium Carrot
• 2 tsp Fine sea salt
• 500 g Minced beef
• 1 tsp Black pepper
• 150 ml Dry White Wine
• 2 tbsp Tomato purée
• 700 g Tomato passata
• 350 g Ziti pasta
• 200 g Provolone cheese
• 50 g Parmesan
• 15 g Fresh basil

1. Heat the olive oil in a saucepan over medium heat. Finely chop the onion, celery and carrot, then cook with 1 tsp of the salt for 8 to 10 minutes until softened and sweet-smelling.
2. Add the minced beef and black pepper, and cook for 8 to 10 minutes, breaking it up, until browned and any liquid has evaporated. Pour in the wine and simmer for 2 to 3 minutes until reduced by about half.
3. Stir in the tomato purée for 1 minute, then add the passata and the remaining 1 tsp salt. Bring to a gentle simmer, then cook uncovered for 45 to 55 minutes, stirring occasionally, until thick and rich.
4. Meanwhile, heat the oven to 200°C (390°F). Bring a large pot of well-salted water to the boil, cook the ziti for 2 minutes less than the packet suggests, then drain well.
5. Tear or chop the provolone into small pieces and finely grate the parmesan. Tear most of the basil, reserving a few small leaves for serving.
6. Stir the pasta into the ragù, then fold in about two-thirds of the provolone and half the parmesan. Tip into a baking dish and scatter over the remaining provolone and parmesan.
7. Bake for 18 to 22 minutes until bubbling at the edges and golden on top. Rest for 5 minutes, then finish with the torn basil and serve.

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