- 1 tablespoon olive oil, or as needed
- 2 red onions, finely chopped
- 1/2 pound ground beef, or more to taste
- 1/2 pound bacon, chopped
- 1/4 cup white wine, or as needed
- 2 (26 ounce) packages chopped tomatoes (such as Pomi®)
- 1 (6 ounce) can tomato paste
- 4 tablespoons white sugar, or more to taste
- salt to taste
- 1 (16 ounce) package rotini pasta (such as Barilla®)
- 4 tablespoons grated Parmesan cheese, or more to taste
- 1/3 pound chopped provolone cheese
- 1/3 pound chopped mozzarella cheese
- Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
- Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
- Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
- Bake in the preheated oven until hot and melted, 30 to 45 minutes.
pasta al forno, recipe