Ingredients

Zafarelli Rigatoni No. 22 500g
4 tbsp olive oil
1 small white onion, diced finely
1 tsp fennel seeds
¼ cup basil, chopped finely
30g pancetta, diced small
250g minced pork
½ cup of white wine
1 jar of tomato passata
1 cup grated pecorino
250g grated mozzarella
Salt & pepper

Method

1. Preheat oven to 200ºC.
2. Heat olive oil in a large saucepan over medium heat. Add onion, fennel, basil, and pancetta, and cook for 5 minutes, stirring occasionally.
3. Add meat and cook for 8 minutes, stirring frequently until browned.
4. Pour in wine and cook until alcohol has evaporated.
5. Stir in tomato passata. Cover and simmer for 15 to 20 minutes
6. Add salt and pepper to taste. Add a small amount of pasta water if needed to loosen the sauce.
7. Cook pasta as per packet directions.
8. Drain pasta and add to pan.
9. Mix in both cheeses, then transfer into a baking dish.
10. Top with pecorino and mozzarella.
11. Bake in oven for 20 minutes or until golden.