Savory Pasta and Meat Bake

1. Prepare the Meat Sauce:
Cook Meat: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and Italian sausage, breaking them up with a spoon, and cook until browned. Remove the meat with a slotted spoon and set aside.
Sauté Vegetables: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients: Return the meat to the skillet and add the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), dried basil, dried oregano, dried thyme, red pepper flakes (if using), salt, pepper, and sugar (if using).
Simmer: Stir to combine and bring to a simmer. Reduce heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally.
2. Cook the Pasta:
Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking.
3. Prepare the Cheese Mixture:
Mix Cheese: In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, dried parsley, dried basil, salt, and pepper. Mix until well combined.
4. Assemble the Bake:
Preheat Oven: Preheat your oven to 375°F (190°C).
Layer Ingredients: In a large baking dish (9×13 inches), spread a thin layer of meat sauce on the bottom. Add half of the cooked pasta, followed by half of the ricotta mixture, spreading it evenly. Pour half of the remaining meat sauce over the ricotta layer. Repeat the layers with the remaining pasta, ricotta mixture, and meat sauce.
Top with Cheese: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the bake.
5. Bake:
Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Uncover and Bake: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the bake is heated through.
6. Serve: