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Heat oil in a saucepan over medium heat. Add fennel, onion and ½ tsp salt flakes and cook, stirring regularly, for 5-6 minutes until softened. Add garlic and cook, stirring, for 2 minutes or until softened. Add bay leaves, thyme, tomato paste, paprika and mince, increase heat to high and cook, breaking up mince with a spoon, for 10 minutes or until meat is browned all over. Add wine and simmer for 5 minutes or until reduced by half. Add tomatoes and stock and season. Simmer for 1 hour 30 minutes or until thickened and reduced.
Preheat oven to 200°C. Melt butter in a second saucepan over low heat. Add flour and cook, stirring constantly, for 1 minute, then add milk, ¼ cup at a time, and stir until smooth. Simmer for 5 minutes or until the consistency of thickened cream. Stir in the cheeses and rigatoni, then season.
Spread half pasta mixture in a 20cm x 32cm x 7cm baking dish. Top with mince mixture, then remaining pasta. Bake for 40 minutes or until golden and bubbling. Serve topped with basil.