1-First Step: Gather all ingredients and prepare them by chopping the onion and mincing the garlic. Preheat your oven to 350°F (175°C) to get ready for the final broiling.

2-Second Step: Heat 1 tablespoon of olive oil in a large pan over medium heat and sauté the ½ chopped onion until it’s soft and lightly browned, which takes about 5 minutes.

3-Third Step: Add the 3 cloves of minced garlic and 1 to 2 cups of shredded beef roast to the pan, stirring and warming through for a few minutes until everything is fragrant.

4-Fourth Step: If using, pour in the ½ cup red wine to deglaze the pan, scraping up any bits from the bottom. Then, add the 1 large can of crushed tomatoes, 1 small can of tomato paste, and some water from the cans, along with ½ teaspoon kosher salt, 6 grinds of fresh black pepper, and ⅓ cup of fresh Italian herbs or 2 teaspoons dried Italian seasoning. Let it simmer for 30 minutes or longer to develop rich flavors.

5-Fifth Step: While the sauce simmers, cook 1 pound of ziti or similar pasta according to the package instructions until al dente, then drain it.

6-Sixth Step: Mix the cooked pasta with the beef ragu sauce and transfer the mixture to a casserole dish.

7-Seventh Step: Top with 2 cups of shredded provolone cheese and ½ cup of shredded Parmesan cheese.

8-Final Step: Broil for about 3 minutes until the cheese is bubbly and melted. Let it cool slightly before serving, and pair it with a salad and crusty bread for a complete meal.