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Baked Pasta


There is a reason this dish remains a classic.



  • 500g veal mince

  • 500g pasta
½ finely chopped onion

  • 1 finely chopped carrot

  • 1 finely chopped celery stick
700ml passata (tomato puree)

  • Handful fresh basil leaves

  • 1 fior di latte (cut into cubes)

  • 150g parmesan cheese

Let's get Cooking...

  1. Heat extra virgin olive oil in a pot. Add ¼ onion, carrot, celery and stir using a wooden spoon.
  2. Sautee until the ingredients soften, add passata, salt, dry oregano, basil.
  3. Stir it and simmer on a medium heat for 30 min.
  4. Add 3 tblsp of extra virgin olive oil and ¼ onion to a separate pan.
  5. Sautee until brown then add mince.
  6. Break down mince using a wooden spoon. Cook until brown.
  7. Cook and strain pasta. Add it to the sauce and mix.
  8. Create a layer of pasta in a non-stock baking tray.
  9. Add a generous sprinkle of parmesan cheese, mince and mozzarella.
  10. Remove from oven and wait up to ten min before serving.