Back to Recipe Menu

Pasta al Forno


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cook the pasta in a pot of salted boiling water until almost al dente. Then drain well, toss in a little oil and set aside.
  • At the same time, heat a little oil in a large heavy-bottomed pan and gently sauté the onion and garlic until tender.
  • Then add the mince and cook until it changes colour, continually stirring and mashing as you do so.
  • Add the red wine, stock, Passata and plenty of seasonings. Mix well and cook until thick and fragrant, adding more Passata and/or stock if needed. Taste for seasoning.
  • Toss the pasta with the sauce, parsley and a good handful of grated pecorino until well combined. Then place in a large gratin dish, level out with your spoon, sprinkle with more cheese and cook in the oven for about 15-20 mins until golden and bubbling.
  • Serve with a simple green salad and good crusty bread on the side. 



  • 400 gm small tube pasta
  • table salt
  • olive oil
  • 1 large onion, finely chopped
  • 2 plump garlic cloves, crushed
  • 500 gm minced beef
  • ½ cup red wine
  • ½ cup chicken stock
  • 2 cups tomato Passata (Italian tomato cooking sauce)
  • sea salt & freshly ground pepper
  • 2-3 tbsp chopped fresh parsley
  • freshly grated pecorino (or parmesan)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm