Baked Pasta with Ham

Makes 8 servings

8 tablespoons extra virgin olive oil
1 pound Italian cooked ham, cut into 1/2 inch cubes
salt and freshly ground black pepper
1 small carrot, cut into 1/4 inch dice
1 rib celery, thinly sliced
1 cup dry red wine
1 1/2 cups basic tomato sauce
1 1/2 pounds ziti
1 pound fresh ricotta
8 ounces hard provolone, cut into small dice
1/2 cup freshly grated parmigiano-reggiano

In a Dutch oven, heat the olive oil over high heat until smoking. Add the ham cubes and brown for 5 to 6 minutes. Season with salt and pepper. Add the carrot, onion, and celery and cook until the vegetables are golden brown, about 10 minutes.

Add the wine, bring to a boil and cook until reduced by half, about 5 minutes. Add the tomato sauce and bring to a boil, then reduce the heat to low, cover the pan, and cook until the meat is just about falling apart, about 20 minutes. Transfer the meat to a large bowl. Keep the sauce warm.

Meanwhile, preheat the oven to 450F. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.

Cook the ziti in the boiling water for 1 minute less than the package directions, until still very al dente. While the pasta is cooking place the ricotta in a small bowl and stir in a ladle of the pasta cooking water to "melt" it.

Drain the pasta and add it to the bowl with the meat. Add the ricotta, provolone, and tomato sauce and stir to combine.

Grease a round 12-inch deep pie dish or a casserole with olive oil. Place a laddle of the cheese and sauce mixture in the bottom of the dish, followed by a layer of the pasta and meat mixture. Sprinkle 2 to 3 tablespoons of the Parmigiano over, then repeat with another layer of the cheese and sauce mixture over the pasta and meat, and Parmigiano. Continue until all the ingredients are used up.

Bake for 25 minutes, until bubbling and heated through. Serve in warmed pasta bowls.