T's Baked Ferruccine

4 tablespoons EVOO

1 large onion, finely chopped

2 carrots, grated

2 celery stalks, finely chopped

1 pound ground chicken or ground beef

1 package Italian sausage bulk or links;  if using links, remove the skins

2 cups red wine

1 - 28 ounces can of crushed tomatoes

3 tablespoons tomato paste

2 teaspoons dried basil

Pinch red pepper flakes

8 ounces chicken stock

1 pound of fresh fettuccine, or 1 box of fettuccine 

4-6 tablespoons butter

4 tablespoons toasted breadcrumbs

3 mozzarella balls, sliced- do not use buffalo mozzarella

3-4 ounces fresh grated Parmesan cheese

Salt & pepper to taste

Heat olive oil in a large saucepan and add onion, carrots, and celery and sauté for 5 minutes, stirring often.  Add in the ground turkey and ground pork and cook another 5-7 minutes seasoning with salt, pepper, and a pinch of red pepper flakes.  Pour in the wine and cook until the wine has reduced by half.  Next add tomato paste, crushed tomatoes, basil, and chicken stock; cook uncovered for 2 hours stirring every 15 minutes. 

Just before the sauce is done cook the pasta until al dente.  Drain the pasta, add pasta to the pan of sauce, and mix well.  Using 2 tablespoons of the butter grease  a 9-13” baking dish or a lasagna pan,  then cover the bottom of the baking dish  with the breadcrumbs.  Spoon half of the pasta mixture into the baking dish,  dot the pasta with the mozzarella cheese, and then spoon in the rest of the pasta.  Dot with the remaining 2 tablespoons of butter and sprinkle the Parmesan cheese over the top.  Bake in a 350-degree oven for 20 minutes, or until bubbling.  Rest pasta for 5 minutes and then serve.