Ingredients

• 500 g rigatoni
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 400–500 g ground beef (or beef/pork mix)
• 700 g crushed tomatoes or passata
• 2 tbsp tomato paste
• Salt & black pepper
• Small handful fresh parsley or basil, chopped
• 250 g mozzarella, sliced or grated
• Optional: grated Parmigiano for the top

Method

1. Start the ragù In a heavy pan, heat olive oil. Add onion and cook slowly until soft. Add garlic, then the meat. Brown gently, breaking it up.
2. Build the sauce Stir in tomato paste, then crushed tomatoes. Season with salt and pepper. Simmer uncovered on low heat for 30–45 minutes until thick and rich. Finish with fresh herbs.
3. Cook the pasta Boil rigatoni in well-salted water until just shy of al dente. Reserve a little pasta water.
4. Combine Toss pasta with the ragù. Add a splash of pasta water if needed so it stays moist.
5. Bake Transfer to a baking dish. Top with mozzarella (and Parmigiano if using). Bake at 180°C (350°F) for 20–25 minutes until melted and golden.
6. Rest Let it sit 5–10 minutes before slicing. It sets and slices beautifully.