In a large saucepan over a moderate heat, fry the onion and sage for 3-4 minutes until the onions are soft. Add the garlic and fry for 1-2 minutes before adding the ground beef and pork. Fry for 3-4 minutes until browned then pour in the red wine.
Let this sizzle for 1minute to burn off the alcohol before adding the tomato. Fill the tomato can TWICE with water and pour into the sauce. Season generously with salt & pepper.
Bring to a simmer and then reduce the heat to let the sauce simmer gently, uncovered for 30 minutes. Once cooked, fish out the sage and discard.
Preheat oven to 350ºF/180ºC
Cook the pasta in plenty of boiling salted water MINUS 3 minutes from the packet instructions. Take out a couple of cups of pasta water then drain the anellini rings and stir into the tomato sauce. Add about 1 cup pasta water to the mixture - the pasta will continue to soak up the liquid during cooking.
Spread the pasta mixture into a large ovenproof dish. Arrange all the cubed mozzarella over the pasta and then sprinkle over the pecorino.Drizzle over a little olive oil, then pop into the oven and bake, uncovered, for 25 minutes or until the surface is nicely browned.Serve hot!
Freezing and cooking directions:
To freeze for later, stop at the stage when you've added the cubed mozzarella and pecorino. Wrap the dish in foil or plastic and freeze.To cook from frozen: Remove any plastic and cover with foil.You may want to pour a little stock or water into the sides of the dish as the pasta may get a little dry during cooking (those pasta rings will continue to soak up moisture!).Place in a 350ºF/180ºC preheated oven and bake for 30 minutes. Remove the foil and bake for a further 20-30 minutes. Until the pasta is cooked through and browned on top.