Cooking Method
Prep Time: 40 mins
Cook Time: 35 mins
Rest Time: 15 mins
Total Time: 1 hr 30 mins
Cooking Temp
190 °C
Servings
6
Best Season
Suitable throughout the year
Ingredients
400g/14.1oz Ground Beef
200g/7oz Italian Sausage (casing removed and crumbled)
1 Small Onion, finely chopped
3 Cloves Garlic, minced
¼ Tsp Chilli Pepper Flakes
¼ Cup Red Wine
2 (400g/14oz) Tins Diced Tomatoes
3 Tbsp Tomato Paste
2 Tbsp Dried Italian Herbs
1 Bay Leaf
Salt and pepper
100g/3.5oz Shredded Mozzarella
100g/3.5oz Shredded Fontina or Gouda
Pasta Filling:
450g/16oz 450g/16oz Rigatoni Paccheri
500g/17.6oz 500g/17.6oz Ricotta
1 Egg
3 Tbsp Basil Pesto
¼ Cup Parmesan Cheese
Salt & pepper
Method
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Generously butter grease a 23cm/9 inch springform pan. Wrap the outside in foil to avoid leakage.
In a skillet, add the ground beef, sausage, onions, garlic and chilli flakes. Brown the meat for about 5 minutes.
Once the meat is cooked and onions softened, add the wine and cook until wine has reduced.
Now add the crushed tomatoes, tomato paste, Italian seasoning, bay leaf, salt and pepper.
Stir and simmer on low about 1 hour or until sauce has thickened.
Cook the pasta but not completely, 5 minutes before al dente. Drain and spread out to prevent them from sticking together.
In a large bowl, combine the ricotta, egg, pesto, parmesan cheese, salt and pepper.
In a separate bowl, mix together the mozzarella and fontina cheese.
Assembly:
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