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3/4 lb Italian cooked ham (parmacotto), diced 1/2"
sea salt and cracked pepper
1 carrot, peeled, diced
1/2 onion, minced
1 stalk celery, minced
3/4 cup dry red wine
1 cup canned tomatoes, mashed, with juice
1/2 tsp dry thyme
2 garlic cloves, crushed
1 1/4 lb ziti, uncooked
3/4 lb ricotta
8 oz. provolone, diced
parmesan
Heat 2 tbsp of olive oil in a dutch oven on high heat. Add the ham and brown for 5 minutes.
Add the carrot, onion, celery. Season with salt and pepper. Cook 10 minutes.
Add the wine and bring to a boil. Cook 5 minutes.
Add the tomatoes, thyme, and garlic. Bring to a boil then simmer on low, covered for 50 minutes. Check the seasoning.
Preheat the oven to 450 F.
Boil the ziti in salted water until quite firm. Combine 1/2 cup of the pasta cooking water with the ricotta and then drain the pasta. Mix the pasta into the ricotta.
Add the tomato sauce and the provolone. Stir to combine. Pour into a greased 13 by 9" baking pan. Sprinkle with parmesan. Bake 15 to 20 minutes.