Baked Ziti

I don't know that this is better than other baked ziti, but it's mine. It took me longer and cost me more. It was fun and it feeds 8 people once and then 2 people 5 more times.

HIGH LEVEL (8 person version)
---------------
1. Make 3+ cups ricotta
2. Pressure cook (or slow cook) 5 lb beef boneless chuck roast (or shoulder or whatever you want)
3. Make Sauce
4. Mix everything together and bake at 350F for 30 min

Lower levels
----------------

WINE

Open bottle of red and start drinking, this is a journey and you only need a cup left for the food.

RICOTTA

4 qts whole milk
2 c plain whole-milk yogurt
1 c heavy cream
4 t white vinegar
2 t salt

+ Bring everything to a gentle boil, boil two minutes until milk is curdled. I stir alot during this process.
+ Strain through a strainer with a couple layers of cheese cloth. Let drain for 15 min, squeeze gently after.
+ Eat warm or reserve for baked ziti.

ROAST

5.25 lb Beef shoulder or boneless chuck roast
2 T olive oil
Salt, pepper, Italian seasoning
2 yellow onions
10 garlic cloves
1 c red wine
Rosemary & Thyme from Adam's garden

+ Season meat
+ Heat oil, brown meat (4-5 minutes a side)
+ Dice onion, place in bottom of pan with garlic & spices
+ Pressure cook for 45 minutes (letting cooker cool to release pressure)

SAUCE

6 T olive oil
3 T butter
10 garlic cloves
1 yellow onion
4 lb tomatoes
1/2 c parsley or basil
1.5 t oregano
Salt & pepper

+ Mince (5) garlic then chop onions in food processor, reserve.
+ Mince (5) garlic in food processor, leave in there.
+ Liquify tomatoes, chunk others proportions as desired
+ Heat oil & butter, saute minced garlic.
+ Add tomatoes, herbs, salt & pepper, sugar, whatever.
+ Simmer until thick, 10 minutes to 3 hours, reserve.

ZITI

3 c ricotta
3/4 lb fresh mozzarella cheese
1.25 c parmigiano reggiano
3 T parsley
Provolone, I don't know how much, just put it in
3/4 t salt
4 eggs
1.5 lb pasta

+ Cook pasta al dente.
+ Combine ricotta, cubed mozzarella, 3/4 c parm, parsley, salt & eggs, reserve.
+ Stir cheese mix 7 pasta together
+ Cut up meat into small chunks and get rid of excess fat. Save left over meat & juice for lunch, dinner, whenver you're hungry. Tommorrow.

+ Layer to fill pan(s): sauce & meat, pasta & cheese, provolone. Top with 1/2 c parm.
+ Bake at 350F until bubbling & browned, about 30 minutes.