Pasta bake like a pro

Dominic Taylor, head chef at london restaurant The Jam Tree, reveals how to make this classic . . . CHOP 1 onion, 3 celery stalks, 1 leek, 4 garlic cloves and 1 carrot. Sweat for 20 minutes with a sprig of rosemary and thyme and a bay leaf.

Add 1kg chopped tomatoes and 1 tbsp tomato paste and simmer for 30 minutes. Season, then add basil, oregano and sugar to taste. Mix with 500g cooked rigatoni in a dish.

On top, layer 400g mozzarella and 200g parmesan with a drizzle of oil. Bake for 20 mins at 190c. Serves 6.