Simon Rimmer served up a tasty baked rigatoni pasta with nduja rago on Sunday Brunch.

The ingredients are: 400g cooked rigatoni pasta.

For the sauce: 1 diced onion, 2 cloves garlic, 250g large cubes pork shoulder, 250g large cubes chuck steak, 1 bay leaf, 100g nduja sausage, 75g tomato puree, 1 tin chopped tomatoes, 100ml red wine, 200ml beef stock, 1 tbs each dried oregano, marjoram, basil, 150g buffalo mozzarella and 100g freshly fine grated parmesan.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.