Tomato Pasta Bake

Tomato Pasta Bake - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

Italian Sunday Tomato Sauce and Baked Pasta

Forget sugar. Forget the rush. This is the ultimate Sugo della Nonna—the only authentic Italian tomato sauce recipe you’ll ever need.

In this video, I show you how to build deep flavour using time, gentle heat, and technique, not meat. We take San Marzano tomatoes and cook them low and slow until silky and rich, balanced naturally with a classic Nonna trick to fix acidity without sugar.

Once the sugo is ready, we transform it into an incredible Pasta al Forno (Italian Pasta Bake). The pasta stays al dente, the sauce stays loose, and the mozzarella and Parmigiano form the perfect golden crust. Simple food. Done properly. No shortcuts.

Ingredients

Extra virgin olive oil 1 to 2 tbsp
Brown onion 1 medium, very finely sliced
Garlic cloves 3, peeled and minced
Whole peeled San Marzano tomatoes 2 x 28oz cans, 800g each
Tomato paste 1 tbsp
Fresh basil leaves 8 to 10, torn
Fine sea salt to taste
Black pepper to taste
Carrot 1 medium, very finely grated
Parmigiano rind 1 small piece
Rigatoni or ziti 1 lb – 450g
Mozzarella, well drained and torn
2oz - 60g Parmigiano Reggiano, finely grated
1 pork spare rib (Optional)

Steps

Step 1
In a large heavy pot over low to medium heat, heat with a touch of olive oil.
Step 2

Brown the pork until nicely brown all over for maximum flavour. Set aside
Step 3

Add a drizzle of olive oil, (Don’t add oil if pork released a lot of fat) then the onion and cook gently for 5 to 7 minutes until soft and sweet, no colour, the colour will be the (fond) brown from the pork.
Step 4

Add the garlic and cook for 1 minute until fragrant.
Step 5

Stir in the tomato paste and cook it out for 1 minute until aromatic.
Step 6

Add the tomatoes with all their juices, crushing them by hand as they go in or in the pot with a flat spoon or utensil.
Step 7

Season lightly with salt and pepper. Add the grated carrot, the cooked pork and Parmigiano rind.
Step 8

Bring to a very gentle simmer, then reduce to low and leave uncovered.
Step 9

Cook slowly uncovered for 2 to 3 hours at the lowest setting, stirring occasionally so it doesn’t catch.
Step 10

Add the basil in the last 15 minutes.
Step 11

Remove the pork and Parmigiano rind. Taste and adjust seasoning.
Step 12

If using the pork, dice and sauté until slightly crisp.
Step 13

Cook the pasta very al dente, about 3 minutes less than normal.
Step 14

Toss the hot pasta with the warm sauce and a splash of pasta water, and handful of Parmesan. It should look slightly loose, not tight.
Step 15

Fold through half the mozzarella. Tear it, don’t slice it.
Step 16

Transfer to a greased baking dish.
Step 17

Top with the remaining mozzarella, Parmigiano and the diced pork.
Step 18

Bake at 400°F – 200°C for 15 to 20 minutes, until bubbling and lightly golden.
Step 19

Finish with a drizzle of olive oil and fresh basil.

Rest 5 minutes, then serve.

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