Step 1: Prepare the Ragù

Heat the Olive Oil: In a large skillet, heat the olive oil over medium heat.

Sauté Vegetables: Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are soft.

Brown the Meat: Increase the heat to medium-high and add the ground beef (or turkey). Cook until browned, breaking it up with a spoon.

Add Tomatoes and Seasonings: Stir in the canned tomatoes, tomato paste, broth, oregano, salt, and pepper. Bring to a simmer, then reduce the heat to low. Let it simmer for about 30 minutes, stirring occasionally.

Step 2: Cook the Pasta

Boil Water: In a large pot, bring salted water to a boil.

Cook the Pasta: Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.

Step 3: Combine and Bake

Mix Pasta and Ragù: In a mixing bowl, combine the cooked pasta with the ragù, mixing well to coat the pasta evenly.

Layer in Baking Dish: Transfer half of the pasta mixture into the baking dish. Sprinkle half of the mozzarella cheese on top, then layer the remaining pasta and finish with the rest of the mozzarella and the Parmesan cheese.

Cover with Foil: Cover the baking dish with aluminum foil.

Bake: Preheat your oven to 180°C (350°F) and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.

Let it Stand: Allow the pasta to stand for about 10 minutes before serving. This helps it set up a bit for easier slicing.

Variations and Substitutions

Vegetarian Version: Substitute the ground meat with a mixture of sautéed mushrooms and lentils.

Gluten-Free Option: Use gluten-free pasta.

Cheese Lovers: Add ricotta cheese for a creamier texture.

Spicy Kick: Incorporate red pepper flakes into the ragù for some heat.