A Ragu is an Italian term for meaty sauce. Here, I combined bacon, pork butt, and Italian sausages (casings removed) with soffritto. It is a mixture of chopped onions, celery, carrots, seasonings, etc. Add chopped tomatoes and simmer for about 2 hours.
After the meat has become fork tender, the Ragu is placed in a baking dish with the ziti pasta and topped with mozzerella cheese and cooked at 400 degrees for about 18-20 minutes.
Enjoy with a glass of vino or a bottle of Birra Moretti.