Baked Ziti with Spicy Pork and Sausage Ragù

INGREDIENTS

• 6 large garlic cloves, chopped
• 2 tablespoons olive oil
• 2 pounds Boston butt (pork shoulder), cut into 1 1/4-inch cubes
• 2 cups dry red wine
• 3/4 cup chopped carrots
• 1 pound Italian hot sausages, casings removed
• 2 cups chopped onions
• 1/2 teaspoon dried crushed red pepper
• 4 ounces thinly sliced pancetta,* chopped
• 2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
• 2 bay leaves
• 1 1/4 pounds ziti pasta
• 3/4 cup chopped celery
• 1/2 cup freshly grated Parmesan cheese
• 6 large fresh thyme sprigs
• 1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved