Pork Sausage & Beef Ragú Pasta Bake

Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly. Transfer the cooked pasta to a large baking dish.

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the pistachios. Tear the mozzarella into small pieces. Place the datterini tomatoes in a large bowl and gently break apart with your hands.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sausage, and Italian seasoning; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the baking dish of cooked pasta.

To the pan of reserved fond, add the sliced mushrooms in an even layer. Cook on medium-high, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste and mirepoix. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the canned crushed tomatoes (carefully, as the liquid may splatter), crushed datterini tomatoes, and reserved pasta cooking water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, to the baking dish of cooked pasta, beef, and sausage, add the sauce, half the mozzarella pieces, and half the fontina. Stir to combine. Evenly top with the remaining mozzarella pieces and remaining fontina. Bake 9 to 11 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished pasta bake with the roasted broccoli. Top the broccoli with the chopped pistachios, salsa verde, and parmesan. Enjoy!