Pasta al Forno

01Method

1. 1

   Warm olive oil in a skillet over low heat. Add the onions and let them cook gently until their moisture is gone but they remain pale, about 5 minutes. Stir in the ground beef and bacon, raise the heat to medium-high, and cook, stirring often, until the meat is fully browned and broken up, 5 to 7 minutes.

2. 2

   Pour the wine into the skillet and let it cook off completely, 1 to 3 minutes. Stir in the chopped tomatoes and tomato paste, then fill the empty tomato paste can with water and add it to the pan. Lower the heat and let the sauce simmer uncovered until no oil remains on the surface, about 30 minutes. Stir in the sugar and salt and continue cooking until dissolved, about 3 more minutes.

3. 3

   While the sauce simmers, bring a large pot of lightly salted water to a boil. Add the rotini and cook for about 5 minutes; drain and rinse under cold water. Return the pasta to the pot and toss with a small drizzle of olive oil to keep it from clumping.

4. 4

   Heat the oven to 175°C (350°F) and grease two 9×13-inch baking dishes.

5. 5

   Combine the cooked pasta in the pot with about a cup of the sauce and half the Parmesan, tossing to coat evenly.

6. 6

   Spread a thin layer of pasta into each prepared dish, then scatter over some provolone and mozzarella. Add a layer of sauce. Continue layering — pasta, cheeses, sauce — finishing each dish with a final dusting of Parmesan.

7. 7

   Bake in the preheated oven until the top is melted and the dish is heated through, 30 to 45 minutes.