“Ziti Al Forno Abundanzza” Baked Ziti of the abundant kind.The family recipe dates back to the 17th century. The Golzio family, on my Grandmother’s side, is from the Northern Region of Italy, Piedmonte. There is a small town in that region named San Giuseppe which is just a few kilometers from Biela, an hour west of Torino, right at the foot of the Italian Alps. Also know as “La Bella Vista”. Authentically majestic even to the native folk who walk the hills and pick the portabellas.
Two generations later the recipe, now Italian American, breaks all the rules of the culinary arts.
Ziti Al Forno Abundanzza
- 1 lb Ronzoni Ziti Rigati
- 2 tablespoons olive oil
- 1 1/4 lb ground beef
- 1 onion, diced
- 32 oz Fresh Made Priano Tomato Basil Sauce
- 3 tablespoons Fresh Cut Basil
- 1/4 cup of red wine
- 1 1/2 lb shredded mozzarella cheese
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
- Cook the ziti until Al Dente (crisp to the bite), drain and rinse with cool water. We want to wash the starch off the pasta and cool off.
- In a large pot heat the olive oil.
- Add the diced onions and saute tthem until they are translucent.
- Add the ground beef to the sauteed onions in the pot and stir while cooking.
- When the beef is near cooked drain all fat from the pot the beef is cooking in.
- Add the Tomato Basil Sauce and stir it in. Simmer on a low heat.
- Stir in Garlic Powder. Let simmer for another 5 or 10 minutes then add the fresh basil.
- let simmer another 10 minutes.
- Stir in the cooked ziti. Make sure you stir in well. Get all the sauce to cover the ziti
- Add the red wine and simmer another 5 minutes.
- Stir in one half of the mozzarella cheese and stir it in until it melts.
- Place the ziti with meat sauce into a large baking pan.
- Add the remaining mozzarella cheese and spread on top of the ziti and sauce. Like you were making pizza.
- Cover pan with tin foil and place in a 350 degree oven for about 20 minutes or cheese is fully melted.