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Baked Bolognese Pasta

Serves 4

2 tablespoons extra virgin olive oil
1 medium (150g) brown onion,
chopped finely
1 medium (120g) carrot, grated finely
1 clove garlic, crushed
250g pork mince
250g veal mince
2 x 400g cans peeled chopped tomatoes
2 tablespoons tomato paste
½ cup (125ml) chicken stock or water
salt and freshly ground black pepper
375g mini penne rigate pasta (or other short pasta) (the
rigate is a bit like penne)
2 cups (500g) fresh ricotta cheese
1 cup (80g) grated parmesan cheese
2 tablespoons extra virgin olive oil, extra

Preheat the oven to very hot (240C/220C fan-forced). Grease a
2.5-litre (10-cup) ovenproof dish. Heat the oil in a large saucepan;
add the onion, carrot and garlic, cook, stirring, until the onion is
soft. Add the minces to the pan, cook, stirring, until browned.
Stir in the undrained tomatoes, tomato paste and stock; bring
to the boil, simmer, uncovered, for about 10 minutes or until it
has thickened slightly. Season to taste with salt and pepper.

Meanwhile, cook the pasta in a large saucepan of boiling,
salted water until just tender; drain. Return the pasta to the
pan. Combine the mince mixture with pasta, pour into the
prepared dish.

In a medium bowl, combine the ricotta and half the parmesan;
spread over the top of the hot mince and pasta mixture. Drizzle
with extra oil. Top with the remaining parmesan. Bake in a very
hot oven for about 15 minutes or until browned. Serve with a
green salad, if desired. Suitable to freeze and microwave.