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Ingredients:

One large onion, diced

Two red bell peppers, diced

At least 8 cloves garlic, diced

400 grams/ 1lb ground pork

2 tbsp olive oil

¼-½ tsp red pepper flakes

2 tsp dried oregano

1 inch tsp fennel seeds

1 tsp salt

½ tsp pepper

1 tbsp tomato paste

1 box rigatoni pasta

2 cups mozzarella cheese, grated

½ egg, whisked

1 cup ricotta cheese

1 cup grated parmesean, divided

2 cans diced tomatoes

1 cube vegetable stock

2 cups water

1 cup white wine

8 oz spinach (optional way to sneak in some greens)

Optional: Italian parsley garnish

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For the rigatoni:

Cook al dente, according to package instructions, making sure to salt the water generously. Remove cooked pasta and set aside.

For the sauce:

Brown the ground pork in a Dutch oven on medium high until it is cooked through and crumbles easily, then transfer to plate lined with paper towels.

Add 2 tbsp of oil and reduce heat to medium. Add onions and red bell peppers and sauté until the onions are translucent, about 8-10 minutes. Add a pinch of salt and a few grinds of black pepper.

Make a well in the middle of the pan and add garlic and all spices (oregano, salt, red pepper flakes, and fennel seeds) to the middle of the pan, allowing them to make direct contact with the hot pan for 30 seconds, then stir in with the onions and peppers.

Raise heat to medium high, then add the one cup of white wine to the hot pan, making sure to scrape any bits off the bottom of the pan.

Once most of the wine has cooked off, reduce heat to medium and add 1 tbsp of tomato paste to the mixture, letting the grow fragrant on the hot pan for 60 seconds.

Add the diced tomatoes, water, stock cube, and cooked pork to the pan, then bring the mixture to a boil. Once boiling, reduce to a simmer, sitting occasionally for 45 minutes, or until reduced.

Set oven to 180°C/350f

Once the sauce has reduced, stir in ½ cup of parmesean cheese and all of the spinach. Next, mix the rigatoni into the sauce until evenly combined.

In a small bowl, scramble one egg, then discard half. Add the ricotta cheese and gently fold the cheese into the egg mixture.

In an 8x10 baking dish, evenly spread HALF of the rigatoni mixture into the dish.

Add ½ tsp dollops of ricotta accross the top of the mixture. Then, add the rest of the rigatoni and sauce mixture to the 8x10 dish.

Add another layer of ½ tsp dollops of ricotta accross the top of the mixture, then, add the mozarella in an even layer accross the top, followed by the remaining ½ cup of parmesean.

Cover with aluminum foil and bake for 30 minutes. Remove foil, then bake for 30 more minutes, or until cheese is golden brown.

Let rest for 10 minutes, garnish with Italian parsley, then serve and enjoy!

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