Ingredients

• 4 tablespoons olive oil 
• 1 pound bulk mild Italian sausage 
• 1 pound ground sirloin 
• 1 small yellow onion, diced 
• 6 cloves garlic, sliced 
• 4 14.5-ounce cans stewed tomatoes, undrained
• 2 15-ounce cans crushed tomatoes, undrained
• 1 teaspoon dried oregano 
• ¾ teaspoon crushed red pepper 
• ½ teaspoon freshly cracked black pepper
• 3½ teaspoons kosher salt 
• ½ teaspoon sugar 
• ¾ cup fresh basil leaves, chopped
• 3 cups ricotta cheese 
• 2 cups shredded low-moisture mozzarella
• 1½ cups grated Parmigiano-Reggiano cheese
• ¼ cup heavy cream 
• ½ teaspoon freshly grated nutmeg
• 16 ounces dried mafaldine pasta (medium-width, see note)
  
  

Directions

1. Heat 2 tablespoons of the olive oil in a large pot over medium. Add sausage and ground sirloin; cook about 7 minutes or until browned. Using a slotted spoon, transfer meat to a plate; don’t drain drippings.
2. Add onion to drippings in pot; cook about 5 minutes or until softened. Stir in garlic; cook and stir 2 minutes more. Add stewed tomatoes, crushed tomatoes, oregano, crushed red pepper, and black pepper. Using an immersion blender, blend until mostly smooth. Stir in 2½ teaspoons of the salt and the sugar.
3. Return meat to the pot and stir in chopped basil. Bring to a gentle simmer, cover, and cook on low 1 hour.
4. Combine ricotta, mozzarella, Parmigiano-Reggiano, cream, nutmeg, and the remaining 1 teaspoon salt in a large bowl. Mix until well combined. Chill until ready to use.
5. Preheat oven to 350°F. Bring a large pot of salted water to boiling. Add pasta; cook 9 to 11 minutes or until tender. Drain pasta; return to pot. Add remaining 2 tablespoons olive oil; toss to coat. Lay pasta flat on a baking sheet; let cool 10 minutes.
6. Spread about 2½ tablespoons of the cheese mixture evenly across each noodle; roll into pinwheels.
7. Spoon about 5 cups of the meat sauce into the bottom of a 3½-quart braiser or 3-quart baking dish. Nestle roll-ups upright in the sauce. Bake 1 hour or until bubbling and heated through. Let cool 10 minutes.
8. Serve with the remaining warm meat sauce and top with additional fresh basil and grated Parmigiano-Reggiano.

NOTE: If you’re unable to find a mafaldine pasta wider than 1 cm, you can use lasagna noodles and cut them in half lengthwise.

Adapted from the fall 2026 issue of Magnolia Journal.