Baked Pasta

There is a reason this dish remains a classic.


  • 500 grams veal mince
  • 500 grams pasta
  • 1/2 finely chopped onion
  • 1 finely chopped carrot
  • 1 finely chopped celery stick
  • 700 milliliters passata (tomato puree)
  • Handful fresh basil leaves
  • 1 fior di latte (cut into cubes)
  • 150 grams parmesan cheese


  1. Heat extra virgin olive oil in a pot. Add 1/4 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 tablespoonsp of extra virgin olive oil and 1/4 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. Bake at 350 degrees for 40 minutes
  11. Remove from oven and wait up to ten min before serving.