Ingredients:

  • tbsp Olive Oil
  • large Onion, finely chopped
  • Carrots, finely diced
  • Celery sticks, finely diced
  • g Lean Beef Mince
  • cloves Garlic, minced
  • tbsp Tomato Purée
  • tsp Dried Oregano
  • /2 tsp Dried Basil
  • g tin Chopped Tomatoes
  • ml Beef Stock
  • tsp Brown Sugar (optional)
  • Salt and freshly ground Black Pepper, to taste
  • g Unsalted Butter
  • g Plain (All-Purpose) Flour
  • ml Whole Milk, warmed slightly
  • Pinch of Ground Nutmeg
  • g Grated Mature Cheddar Cheese (for sauce)
  • g Short Pasta (Penne or Rigatoni)
  • g Extra Grated Cheese (for topping)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Cook the pasta in salted water until al dente (slightly undercooked). Drain immediately and set aside.
  2. Heat oil in a large frying pan. Sauté onion, carrot, and celery until softened (about 6-8 minutes). Add garlic for the last minute.
  3. Add the beef mince to the pan. Break it up and cook until nicely browned. Drain off any excess fat.
  4. Stir in the tomato purée, oregano, and basil. Cook for 1 minute until fragrant. Add the chopped tomatoes, beef stock, sugar (if using), salt, and pepper. Bring to a simmer.
  5. Reduce heat and let the mince simmer gently, uncovered, for 15–20 minutes to deepen the flavours and reduce the sauce.
  6. While the mince simmers, make the Béchamel: Melt the butter in a saucepan. Whisk in the flour for 1 minute to create a roux. Gradually whisk in the warm milk until the sauce thickens enough to coat the back of a spoon.
  7. Remove the béchamel from the heat. Stir in the nutmeg and half (50g) of the grated cheddar until smooth. Season lightly.
  8. In a large bowl, gently toss the cooked pasta, the beef mince ragu, and the béchamel sauce together until everything is evenly coated.
  9. Transfer the mixture to an ovenproof dish (approx. 9x13 inches). Sprinkle the remaining 50g of cheese evenly over the top.
  10. Bake in a preheated oven at 190°C (375°F / Gas Mark 5) for 20–25 minutes, until the sauce is bubbling and the cheese is golden brown.
  11. Let the bake stand for 5–10 minutes before garnishing with fresh parsley and serving.