Rigatoni al forno

Method

1. 1

   Fry the mince with the beef stock until browned, then add the garlic, chilli and herbs

2. 2

   Dice the onion, mushrooms, pepper and carrot and add to the pan with the Worcestershire sauce, vinegar and the wine and stir

3. 3

   Let simmer for 5 minutes and add some black pepper, followed by the chopped tomatoes and passata, then half-fill the can of tomatoes with water and add this to the pan

4. 4

   Add a sprinkle of sugar and the tomato purée

5. 5

   Let simmer on a low heat for a couple of hours until it becomes a thick sauce

6. 6

   Cook the pasta and peas in boiling water and drain once the pasta is still slightly undercooked, then stir the pasta and peas into the meat sauce

7. 7

   To make the béchamel, stir together the butter and flour in a pan on low heat to make a paste, then add a splash of milk and whisk, adding more until it becomes a thick sauce, add a little nutmeg and season, then pour over the top of the meat and pasta

8. 8

   Top with the cheese and put in the oven at 190°C for around 35 minutes until the cheese is melted and golden