Rigatoni al forno with Beef and Mozzarella

Ingredients

• 400 g pasta (e.g., rigatoni)
• 400 g beef (e.g., neck or rib)
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil (20 ml)
• 1 tbsp Tomato Paste
• 100 ml Vegetable broth
• 500 g diced tomatoes (canned)
• 0.5 bunch Parsley (10 g)
• 150 g mozzarella
• Salt
• ground pepper

Instructions

1. 1.

   Cook the pasta according to package instructions in a pot of plenty boiling salted water until al dente. Drain and rinse with cold water.

2. 2.

   Wash, pat dry, and dice the beef into small cubes. Peel and finely chop the onion and garlic.

3. 3.

   Brown the beef in a pan with hot oil until golden brown. Add the onion and garlic, cook briefly, then stir in the tomato paste and deglaze with vegetable broth. Let it reduce slightly, add the tomatoes, and simmer gently for about 30 minutes, stirring occasionally on low heat. If needed, add a little water.

4. 4.

   Wash, dry, shake off excess moisture, and finely chop the parsley. Add most of it (reserve 1 tbsp for garnish) and season with salt and pepper. Mix in the rigatoni and transfer to a baking dish. Slice mozzarella into rounds, arrange on top of the pasta, and bake in a preheated oven at 200°C (180°C fan; gas: level 3) for about 10-15 minutes until bubbling and golden. Sprinkle with remaining parsley before serving.