Ingredients
500g dried rigatoni, cooked until just al dente
2 x 200g buffalo mozzarella balls, torn
For the ragu
1 finely diced onion
3 cloves crushed garlic
400g pork sausages (good quality) squeezed out of the skins
1 tsp fennel seeds
1 tsp chilli flakes
125ml red wine
400g cherry tomatoes
200g tomato passata
1 tbsp red wine vinegar
For the sauce
30g butter
30g flour
500ml milk
100g finely grated Parmesan
Serve with garlic bread
Method
1. Start the ragu- gently fry onion and garlic for 5 minutes
2. Add sausage meat, fennel and chilli, and fry for 3 minutes, breaking up the sausage meat
3. Add the wine and tomatoes and passata. Bring to the boil, then turn down low and simmer for 50 minutes until rich and thick. Finish with vinegar
4. To make the sauce, melt the butter, then add the flour and cook for 2 minutes
5. Add the milk little by little, whisking to keep smooth
6. Finally add the parmesan, take off the heat.
7. Spoon the parmesan sauce into a greased 25cm round oven dish
8. Add the pasta to the ragu, spoon that on top
9. Add the mozzarella on top and extra parmesan
10. Bake at 180°c for 15 minutes until bubbling
11. Serve with garlic bread
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
