400g cooked rigatoni pasta

For the sauce -

1 diced onion

2 cloves garlic

250g large cubes pork shoulder

250g large cubes chuck steak

1 bay leaf

100g nduja sausage

75g tomato puree

1 tin chopped tomatoes

100ml red wine

200ml beef stock

1 tbs each dried oregano, marjoram, basil

150g buffalo mozzarella

100g freshly fine grated parmesan


1. Seal the meat, not nduja, for 5 minutes, remove

2. Gently cook the onion and garlic for 5 minutes

3. Add the meat back in and the puree, cook 7minutes

4. Add everything else, bring to the boil, then turn down really low and half cover and cook for at least 3hours. (cook until you can break the meat with a spoon)

5. Mix with the pasta, transfer to an ovenproof dish

6. Top with cheeses, cook at 200C for 8 minutes

7. Serve with garlic bread