Step 1

Preheat the oven to very hot (240°C/220°C fan-forced). Grease a 2.5 L (10-cup) oven-proof dish.

Step 2

In a large saucepan, heat the oil. Add the onion, carrot and garlic. Cook, stirring, until the onion is soft. Add the minces to the pan. Cook, stirring, until browned.

Step 3

Stir in undrained tomatoes, tomato paste and stock. Bring to the boil and then simmer, uncovered, about 10 minutes or until it has thickened slightly. Season to taste with salt and pepper.

Step 4

Meanwhile, cook the pasta in a large saucepan of boiling, salted water until just tender; drain. Return the pasta to the pan. Combine the mince mixture with pasta, pour into the prepared dish.

Step 5

In a medium bowl, combine the ricotta and half the parmesan; spread over the top of the hot mince and pasta mixture. Drizzle with extra oil. Top with the remaining parmesan. Bake in a very hot oven about 15 minutes or until browned.