RIGATONI PASTA BAKE

450 grams minced steak
450 grams minced pork
1 teaspoon fennel seeds
2 teaspoons garlic powder
1/2 teaspoon hot chilli powder

1 onion, diced
1/2 small green capsicum, diced
1/2 small yellow capsicum, diced
3 teaspoons minced garlic

700 gram bottle passata Tomato puree
800 gram can diced Tomatoes
2 tablespoons Tomato Paste
2 teaspoons Italian herbs
salt and pepper to taste
1 teaspoon sugar

1 1/2 cups Mozarella cheese
1/2 cup shredded tasty cheese
1/2 cup finely shredded Parmesan cheese


340 grams rigatoni pasta

cook pasta till al dente. drain and put aside.

mix the mince steak, mince pork, fennel seeds, garlic and chilli powders
together until well combined.

using a large pot or deep frypan, brown the mince mix.  drain and
put aside.

in the same pot/pan saute the onion, minced garlic and capsicum until
onion is translucent.

add the mince plus the tomato puree, diced tomatoes and tomato paste
to the pan.

add the sugar, salt and pepper and italian herbs. simmer for 10 minutes.

heat oven to 180 c and lightly grease a 9 x 13 baking dish.

mix the pasta through the sauce and pour 1/2 into baking dish.

sprinkle with 1/2 the cheeses.

top with the rest of the pasta then the rest of the cheese.

cover the top of the dish with foil and cook for 30 minutes.

uncover and cook until bubbly and cheese is browning, about 15 minutes.  (add more cheese
if needed)

serve.