1. Saute mire poix until soften. Add rosemary and minced beef, fry until browned and cooked.
2. Stir in tomato sauce and stock.
3. Taste and season with salt and pepper.
4. Simmer for 15-20 minutes.
5. Add cream, turn the heat off and set sauce aside.
6. Boil rigatoni 1-2 minutes less than package instructions. Strain.
7. Line springform pan with parchment paper.
8. Spread a thin layer of bolognese sauce at the base of the pan. Arrange pasta and stick some cheese in the holes.
9. Ladle bolognese sauce generously and spread it over. Next cover the top with mozzarella cheese.
10. Bake in oven preheated to 190ºC for around 30 minutes until cheese is bubbly and golden.
11. Rest for 10-15 minutes after taking it out from the oven before serving. Garnish with fresh basil.
Recipe by Chef Autumn