The Best Baked Pasta with Meat Sauce

By Sip and Feast · 90 min

Ingredients

Instructions

1. Preheat the oven to 375°F with the rack in the middle.
2. Heat 1/4 cup olive oil over medium heat in a large pan. Cook the diced onion until translucent, then add the beef and pork and brown them, breaking the meat up as it cooks.
3. Add the sliced garlic and cook 2–3 minutes until fragrant. Add the red pepper flakes, if using, and cook 30 seconds more.
4. Pour in 1 cup white wine and raise the heat to high. When the wine has reduced by half, lower the heat to medium and add the plum tomatoes.
5. Bring to a lively simmer, then reduce to low. Season with salt and pepper to taste and let it cook gently.
6. Meanwhile, boil a large pot of salted water and cook the 1 pound rigatoni until 3 minutes less than al dente.
7. If the sauce is too thick, stir in 1/2 to 1 cup water. Spread a 1/4-inch layer of sauce over the bottom of a 9x13-inch baking dish.
8. Put 4 cups of sauce in a large bowl, add the drained pasta, the pecorino romano and 3/4 of the mozzarella, and mix well.
9. Pour the pasta into the baking dish, top with a thin layer of sauce and the remaining mozzarella.
10. Bake for 30 minutes until browned on top. For extra colour, broil 1–2 more minutes, watching closely. Rest at least 10–15 minutes before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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