American-Style Baked Ziti with Minced Beef

• 1 large Yellow onion
• 4 cloves Garlic
• 2 tbsp Olive oil
• 600 g Minced beef
• 2 tsp Dried oregano
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 900 g Tomato passata
• 500 g Ziti pasta
• 400 g Ricotta
• 20 g Fresh basil
• 300 g Mozzarella
• 60 g Parmesan

1. Heat the oven to 190°C (375°F). Finely chop the onion and crush the garlic.
2. Heat the olive oil in a large frying pan over medium heat, then cook the onion for 6 to 8 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining. Stir in the dried oregano, fine sea salt and black pepper.
4. Pour in the tomato passata and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until slightly thickened and well seasoned.
5. Meanwhile, bring a large pot of well-salted water to the boil and cook the ziti pasta for 2 minutes less than the packet suggests, so it stays firm. Drain well in a colander.
6. Stir the drained pasta into the sauce. Tear most of the fresh basil into the pasta mixture, reserving a little for serving.
7. Spoon half the pasta mixture into a baking dish. Dot over half the ricotta, then scatter over half the mozzarella and a third of the parmesan.
8. Add the remaining pasta mixture, then top with the remaining ricotta and mozzarella. Finish with the remaining parmesan.
9. Bake for 25 to 30 minutes until bubbling at the edges and browned on top. If it colours too quickly, loosely cover the dish and continue baking until piping hot throughout.
10. Rest for 10 minutes so the bake sets and slices neatly. Scatter over the reserved basil, then serve.

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