Giant Rigatoni with Quick Ragu Sugo

Method

1. Heat olive oil in a large saucepan. Add onion, basil and pancetta on medium heat.
2. Cook for 5 minutes, stirring occasionally.
3. Add the mince and cook for 8 minutes, stirring frequently.
4. Pour in the wine and cook until alcohol has evaporated.
5. Stir in the chilli, lemon and tomato passata. Cover and simmer for 15 to 20 minutes.
6. Add salt and pepper to taste.
7. Cook pasta according to packet directions.
8. Strain pasta and add to sauce and stir through.
9. Serve with a good amount of pecorino.