Rigatoni and Meat Ragout Casserole

Ingredients:

• 3 tablespoons of high-quality olive oil
• 1.5 cups chopped onion (1 large onion)
• 2 cups carrots, cut into 1 cm cubes (3 large)
• 2 cups fennel root, diced into 1cm cubes (1 medium)
• 450 g of minced lamb
• 1 tbsp. minced garlic (3 cloves)
• 1 tbsp whole fennel seeds, coarsely chopped
• 2 tbsp tomato paste
• 1 can (800 g) of canned crushed tomatoes, such as San Marzano
• 2 1/2 cups dry red wine, such as Chianti or Cotes du Rhone, divided
• 1 tsp. dried oregano, rub with your hands
• 1/4 tsp crushed red pepper flakes
• 450 g rigatoni pasta
• 2 large eggs
• 2/3 cup heavy cream
• 450 g fresh salted mozzarella, divided
• 0.5 cup freshly grated Italian Parmesan

Preparation:

1. Heat olive oil in a heavy-bottomed saucepan or cauldron (25-27 cm in diameter) over medium heat. Add the onion, carrot, and fennel and cook for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the ground lamb, garlic, and fennel seeds and cook for 8 minutes, breaking up the ground lamb with a wooden spoon until no longer pink.
2. Add tomato paste, tomatoes, 2 cups of wine, oregano, red pepper flakes, 1 tablespoon of salt, and 1 teaspoon of black pepper. Bring to a boil, reduce heat, and simmer, partially covered, stirring occasionally, for 40 minutes. Turn off the heat and add the remaining 1/2 cup of red wine.
3. Preheat oven to 350°F (175°C). Bring a large saucepan of water to a boil, add 2 tablespoons of salt and the rigatoni pasta. Cook according to package directions, just short of al dente. Drain.
4. In a large bowl, whisk together the eggs and cream. Add the rigatoni and mix well. Grate half the mozzarella and add it to the rigatoni mixture. Add the meat mixture, 2 tablespoons of salt, and 1 teaspoon of black pepper and mix well.
5. Transfer to a 25x35x5 cm baking dish and sprinkle with Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40-45 minutes, until the sauce is heated through and bubbly, and the pasta is lightly browned on top. Serve hot.
   
   Note
   
   This dish can be completely assembled a day ahead and refrigerated. Bake immediately before serving.