I love pasta. And I love cake, so this recipe is a no-brainer really. *Disclaimer* It doesn’t taste like your normal sort of cake, but it looks like it, so that pleases me.
2 cloves garlic
200g minced beef
200g minced pork
Small glass red wine
400g tin chopped tomatoes
Small packet of rigatoni
100g grated parmesan
Small tub ricotta cheese
150g cheddar cheese
Fry the onion and garlic in a little oil until soft.
Add the pork and beef and fry til browned
Add the wine and tomatoes to the pan and season, then reduce to a simmer for at least 20mins (the longer the better).
Meanwhile, cook the rigatoni for 3/4 of the time shown on the packet.
Once cooked, drain the pasta and mix in the parmesan. Then stack the rigatoni upright in a springform cake tin,
Mix together the ricotta and egg and then pat down over the pasta to cover and fill the tubes.
Top with the mice sauce and over bake at 200c for 15mins.
Top with the cheddar cheese and bake for a further 10mins.