500 g rigatoni pasta
¾ cup shredded parmesan cheese
1 onion, finely diced
500 g pork and veal mince
500 g jar tomato pasta sauce
½ cup red wine
½ cup beef stock
2 tsp mixed dried Italian herbs
¾ cup grated mozzarella
¾ cup grated tasty cheese
- Cook pasta according to packet directions. Drain, refresh under cool water and drain well again. Place into a bowl with parmesan and 1 tablespoon olive oil and toss well to combine.
- Meanwhile, heat 2 teaspoons olive oil in a frying pan over medium-high heat. Cook onion for 4-5 min or until softened. Crumble in mince and cook, breaking up lumps with a spoon, for 5 min or until browned. Add pasta sauce, wine, stock, herbs and ½ cup water. Bring to a boil, reduce heat to low and cook, uncovered, for 25-30 min or until thickened slightly.
- Preheat oven to 180°C (160°C fan forced). Grease a 22cm round springform pan. Arrange rigatoni vertically in base of pan. Spoon meat sauce over the pasta.
- Cover with a sheet of foil and carefully bang the pan on a flat surface several times so most of the meat falls down the tubes. Remove the foil and sprinkle top with cheeses. Place onto a baking tray and bake for 25-30 min until cheese is golden brown and bubbly. Allow to stand for 10 min before cutting into slices to serve. Garnish with basil leaves and serve with Greek salad (see tip, below).