Ziti Stufati

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 medium red onion, peeled and cut in half
• 1 clove garlic, peeled and smashed
• 1 carrot, peeled and grated
• 1 stalk celery, cut in half
• 1/2 teaspoon red pepper flakes
• Kosher salt
• Two 24.5-ounce bottles tomato puree, such as Mutti
• One 4-inch Parmesan rind
• 5 sprigs fresh basil
• 1 cup ricotta, at room temperature
• 1 cup torn stale Tuscan bread, without crust (about 2 small slices)
• 1/2 cup milk, at room temperature
• 1 egg, at room temperature, beaten
• 1/2 cup grated Parmesan
• 1/4 cup fresh Italian parsley leaves, chopped
• Kosher salt
• 1 pound ground sirloin
• Vegetable oil, for frying
• 1 pound ziti rigate, cooked in salted boiling water for 5 minutes
• 2 hard-boiled eggs, quartered
• 8 ounces fresh mozzarella, torn into 1-inch pieces
• 1 cup freshly grated Parmesan

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