Start by dicing an Onion (1/2) into small pieces.
Place a large pot on the stove at medium heat and add Extra-Virgin Olive Oil (4 tablespoon). Once this has started to warm up, add the finely diced onion and simmer for 6-7 minutes or until they have started to turn a golden brown.
Now, add the Tomato Passata (2 bottle) and stir it really well so the onion combines with the sauce. Once it starts to simmer, add a pinch of Rock Salt (as needed).
Place the lid on top of the pot and leave the sauce on low heat to cook for around 30 minutes, stirring it every so often.
While the sauce is cooking, get a medium size fry pan and put it on the stove at medium heat before drizzling a generous amount of Extra-Virgin Olive Oil (as needed).
Add the Ground Pork (250 gram) and Ground Veal (250 gram) mince into the pan and let it start to brown while you break it down and spread it out into smaller pieces using a wooden spoon
Cover the mince and let this cook for between 6-8 minutes, checking it and stirring it through again after 5 minutes.
Once the sauce for your pasta al forno is ready, remove the lid and add some Fresh Basil Leaf (to taste) to it and stir gently, but really well.
At this point, your mince and sauce for the pasta al forno are ready! Add two ladles of sauce into the mince and mix through.
Now, add a large amount of Water (5 liter) to your big pot and bring it to a boil. This will be for the pasta in this delicious baked rigatoni dish.
At the same time, fill a small pot with water, bringing it to boil also – then add Egg (3), and let them cook for 12–14 minutes depending on how hard you want them.
After 14 minutes, drop the eggs into a bowl of water with Ice (as needed) so they stop cooking and don’t go dark in the middle.
Once the eggs are ready, add a handful of Rock Salt (as needed) to your pot of boiling water, start cooking the Rigatoni (500 gram), and check the packet instructions for the cooking time.
While the pasta is cooking, take the eggs out of the ice water bowl, peel them and leave them to the side.
Strain your pasta 3 minutes before the instruction time – otherwise, your pasta will overcook
Once you have strained the pasta for your baked rigatoni, put it into the pot filled with sauce – not a mixing bowl! Mix the pasta and the sauce using a wooden spoon so each piece of pasta is completely covered.
Next, peel the skin off your Salami (1) and cut it into slices (not too thin) before chopping it into pieces and put them to the side.
Cut all of the Fresh Mozzarella Cheese Ball (1), Buffalo Mozzarella Ball (1), and Provolone Cheese (50 gram) into small cubes, making sure to remove the skin from your provolone!
Now, it's time to assemble the pasta al forno! The first step to putting together the baked rigatoni is to get your tray, and using a large spoon, smother the base with sauce. Don’t pour it in, but make sure each part is nice and wet.
Next, add the pasta, smoothing it out to cover each edge, before adding a few spoonfuls of mince, pieces of both types of mozzarella, a sprinkle of Pecorino Romano Cheese (100 gram), a handful of salami, and eggs.
Repeat this until you run out of ingredients – or get to the top! On top of the final layer of pasta al forno, add a generous amount of provolone cheese, pecorino, salami, and eggs.
The baked rigatoni is now ready to be put in the oven at 350 degrees F (180 degrees C) for approximately 30 minutes.
After 20 minutes, check if your pasta has started to brown around the edges and if it hasn’t, leave it in the oven for another 10-15 minutes.
Remove it from the oven, let it sit for around 5-7 minutes before you serve. Once the pasta has cooled slightly, the cheese will have started to dry through the middle, cut the first piece using a spatula and leave it to the side, then portion the rest of your servings and they should hold together nicely