Pasta Al Forno


  • 500g Minced beef

  • ½ Glass white wine

  • 100g Peas

  • 1 Carrot

  • 1 Celery stalk

  • 1 Medium sized onion

  • 1-2 garlic cloves garlic (optional)

  • Extra virgin olive oil

  • 1 handful basil leaves chopped or cut

  • 2TBSP Tomato concentrate

  • 500ml Tomato pulp or passata

  • Salt and pepper to taste


  • 400g Tortiglioni or other pasta tubes (better ridged like rigatoni)

  • 300g Mozzarella cut into pieces

  • 50g Parmesan

Step by Step Instructions

Step 1 – meat ragu

Finely chop the carrot, onion, and celery. Fry the vegetables in olive oil until they are softening and sweating

Step 2

Add the minced meat and cook until browned. Add the tomato concentrate and stir well. Add the glass of wine and stir well

Step 3

Simmer until the wine has evaporated then pour in the tomato pulp and mix it in well with the meat

Step 4

Add the basil leaves, garlic and salt and pepper as required

Step 5

Cover the sauce and allow it to simmer for at least ½ hour, stirring occasionally so it doesn’t stick. 10-15 minutes before the sauce is ready add the peas

Step 6

Preheat the oven to 180-200°C

Step 7 -pasta

Put salted water on to boil for the pasta. Cook the pasta for 2-3 minutes less than instructed on the packet. 

Step 8

Strain and add the pasta to the meat sauce. Mix the pasta and sauce well and allow to cool slightly

Step 9 – build & bake 

Put a layer of pasta mix on the bottom of an oven dish. Add a layer of thick mozzarella pieces

Step 10 

Add another layer of pasta mix and another layer of mozzarella. Top off with a layer of pasta mix

Step 10 

Sprinkle the top with parmesan. Bake in the oven until the top layer starts to crisp (30-40 mins)