In a pot, we heat 4 tsp. of olive oil. We sauté the minced meat until its turns brownish, for 5-6 minutes.
We add the onion and the garlic, salt, freshly ground pepper, the cinnamon stick and the allspice grains, and keep sautéing for 5-6 more minutes. We add the tomato paste to the mixture and stir.
We add the tomatoes and the sugar, we stir and lower the heat. If necessary, we add a little water. We let the mixture simmer for 15-20 minutes, stirring every once in a while, and when most of the liquid has evaporated, we remove the saucepan from the heat and leave it aside.
At the same time, we prepare the pasta. We fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, we add 35g salt and MISKO Rigatoni. We stir with a ladle and let the pasta boil for 2 minutes less than indicated on the package.
We strain the Rigatoni and throw them into the saucepan with the minced meat, stirring gently for the ingredients to blend together.
We oil an ovenproof dish, spread out half of the pasta in the dish and cover it with the minced meat. We sprinkle with half of the mozzarella.
On top, we spread the rest of the pasta and sprinkle with the rest of the mozzarella and the parmesan cheese.
We bake in a preheated oven at 180°C for 20-25 minutes until the cheese melts and turns golden.