Pasta baked with Ragu and Fresh Mozzarella

Gravy:

2 tablespoons EVOO

2 onions, diced

¼ cup pancetta, diced

2-3 ribs celery, diced

2 small carrots, grated

1 ½ pounds sweet Italian sausage, bulk or casing removed

1 ½ cups white wine

2 – 28 ounce cans crushed tomatoes

2 tablespoons tomato paste

1 cup chicken broth

¼ teaspoon pepper

¼ teaspoon crushed red pepper

Filling & Topping:

½ cup bread crumbs

16 ounce package fresh mozzarella

16 ounce box or package of Penne or pasta of choice, cooked al dente

3 tablespoons cold butter

½ cup Parmesan cheese

Fresh grated Parmesan cheese for serving

Heat oil in large pan, add first three ingredients and sauté until onions are tender and starting to turn clear.  Now add next three ingredients and cook until sausage is cooked through.  Add white wine and cook over medium high heat until wine has almost evaporated, now add all other ingredients and simmer for 1 hour.  Grease or butter a large baking dish and sprinkle bottom with bread crumbs.  Mix cooked pasta and gravy together; pour half the pasta into the bread crumbed baking dish, now slice the mozzarella and layer over the pasta, and then fill the baking dish with the rest of the pasta.  You may have pasta left over, freeze it for another time.  Sprinkle the Parmesan cheese over the top and dot the dish with the cold butter.  Bake in a 350 degree oven for 35- 45 minutes or until it is heated through and bubbling!