Step 1

Preheat oven to 245°C. Place the beef mince, pork mince, tomato paste, harissa, Worcestershire sauce, cumin and ground coriander in a large roasting pan about 38cm x 23cm in size, with 1/4 cup of the oil, two-thirds of the parmesan, two-thirds of the pecorino, 13/4 tsp salt flakes and plenty of pepper

Step 2

Place the carrot, onion, tomato and garlic in a food processor and blitz until finely chopped. Add to the beef mixture and mix to combine. Transfer to the oven and bake for 25 minutes or until browned on top and sizzling. Reduce temperature to 190°C.

Step 3

Use a fork to break the meat apart thoroughly, stirring it into the liquid that has been produced. Pour the chicken stock and cream on top of the meat mixture, then add the pasta. Stir the pasta into the sauce until thoroughly coated; you want to get all of the pasta wet so it doesn’t burn. Push as much of the pasta under the surface of the sauce as possible (you won’t be able to submerge it all).

Step 4

Bake, stirring halfway through cooking, for 25 minutes or until pasta is tender.

Step 5

Remove pasta bake from the oven, stir in the parsley, sprinkle with the remaining 20g parmesan and pecorino and drizzle with the remaining 1 tbs oil. Bake for 8 minutes or until the top is crisp in parts and beginning to brown. Sprinkle with extra parsley and set aside for 10 minutes to cool slightly, so the sauce soaks in, before serving.