Preheat the oven to 375?F.

In a large rondeau pot, heat three tablespoons of olive oil over medium-high heat for 60 to 90 seconds. Add the sausage and beef, pressing down to spread around the pan. Cook for 3 to 4 minutes without stirring, then break up with a spoon and cook for an additional 1 to 2 minutes. Season with salt and pepper and set aside.

In the same pan, add one tablespoon of olive oil and the onions. Season with salt and saut? for 5 minutes or until lightly browned. Reduce the heat to low and cook for 10 minutes until well browned. Mix in the garlic and cook for 30 to 45 seconds.

Deglaze with white wine and cook over medium heat until only a few tablespoons remain. Add in the tomatoes with the sprig of fresh basil, season with salt and pepper, and stir. Return the cooked meat mixture to the pan and finish with balsamic vinegar. Cook over low to medium heat for 30 minutes.

Meanwhile, combine three tablespoons of minced basil with ricotta cheese and the remaining two tablespoons of olive oil in a bowl. Season with salt and pepper; whisk until smooth and set aside.

When the sauce has about 5 to 7 minutes left, add ziti pasta to a pot of boiling salted water and cook for 6 to 7 minutes, until just shy of al dente.

Drain the pasta and mix it in a large bowl with 2/3 of the fontina, provolone, and 2/3 of the sauce.

Spread about ? cup of remaining sauce in a 13?9 casserole dish, add half of the pasta mixture and gently flatten.

Spread the ricotta-basil mixture over the pasta and top with ? cup of grated Parmigiano Reggiano.

Top with the remaining pasta and gently press down. Spread another ? cup of sauce, and sprinkle with remaining fontina, provolone, and Parmigiano Reggiano.

Place on a sheet tray and bake at 375?F for 30 to 35 minutes until cheese is melted and browned.

Remove from the oven and serve with remaining sauce.