Ingredients
Method
Heat an oiled, large frying pan over a medium-high heat. Add onion. Cook, stirring for 1-2 mins. Add garlic. Cook for 30 secs. Add pork. Cook, stirring to break up mince, for 2-3 mins, or until browned. Add carrot and celery. Cook for a further 2-3 mins.
Add tomato paste and wine, scraping bottom of pan, then add stock. Season with salt and pepper. Stir in passata and sugar. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 25-30 mins, or until sauce is slightly thickened.
Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain.
Spoon pasta into
an ovenproof dish (10-cup capacity). Spoon over meat sauce. Sprinkle with cheeses. Cook in a 200°C preheated oven for 10 mins, or until golden brown.
Serve topped with parsley sprigs.
