Name: Baked Ziti with Spicy Pork and Sausage Ragu
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil; 4 ounces thinly sliced pancetta, chopped; 2 pounds Boston butt (pork shoulder), cut into 1 1/4-inch cubes; 1 pound Italian hot sausages, casings removed; 2 cups chopped onions; 3/4 cup chopped carrots; 3/4 cup chopped celery; 6 large fresh thyme sprigs; 6 large garlic cloves, chopped; 2 bay leaves; 1/2 teaspoon dried crushed red pepper; 2 cups dry red wine; 1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved; 1 1/4 pounds ziti pasta; 2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces); 1/2 cup freshly grated Parmesan cheese

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