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Preheat oven to 375°F
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Brown ground beef and sausage
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Drain off the fat
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Add in the onions, Bell peppers, and garlic and stir for 3 mins.
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Pour in the merlot.
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Simmer for 2 minutes.
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Add the crushed tomatoes, tomato paste, sugar, oregano, fennel seeds, and half of the basil.
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Salt and pepper to taste
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Stir, reduce the heat to low, and simmer for 1 1/2 hours.
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Prepare ziti according to package instructions
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Drain and mix with the sauce.
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Spray a 9x13 baking dish or lasagna pan with nonstick cooking spray.
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Pour half of the ziti and sauce mixture into the pan.
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Add half of the ricotta on top of the pasta and spread it out evenly.
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In a separate bowl, toss the mozzarella and parmesan together.
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Sprinkle half of the cheese mixture on top of the pasta.
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Pour in the rest of the pasta/sauce mix
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Then, add the rest of the ricotta in dollops.
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Sprinkle the remain cheese on top evenly.
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Bake, uncovered, for 40 minutes.
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Garnish with the remaining chiffonade basil.
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Allow it to cool for at least 20 minutes before serving.
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Enjoy!