Ingredients

• 30ml.2 tbsp olive oil

• 1 onion, chopped

• 1 garlic clove, crushed

• 1 carrot, diced

• 2 celery sticks, chopped

• 2 rashers streaky bacon, finely chopped

• 5 button mushrooms, chopped

• 450g/1 lb lean minced beef

• 120ml/4 fl oz red wine

• 15ml/1 tbsp tomato puree

• 200g/7 oz can chopped tomatoes

• sprig of fresh thyme

• 225g/8 oz dried penne pasta

• 300ml/1/2 pint milk

• 25g/1 oz butter

• 25g/1 oz plain flour

• 150g/5 oz diced mozzarella cheese

• salt and ground black pepper

• fresh basil sprigs, to garnish

Serves 4

Method:

1. Fry the onion, garlic, carrot and celery in the olive oil until softened. Add the bacon and fry for 3-4 minutes. Add the mushrooms, fry foe 2 minutes, then fry the beef until brown.

2. Add the wine, tomato puree, 45ml/3 tbsp water, tomatoes and the sprig of fresh thyme. Bring to the boil, cover and simmer for 30 minutes.

3. Preheat the oven to 200C. Cook the pasta. Meanwhile, place the milk, butter and flour in a saucepan, heat gently, whisking until thickened. Stir in the mozzarella and half of the Parmesan cheeses, and season.

4. Drain the pasta and stir into the cheese sauce. Uncover the Bolognese sauce and boil rapidly for 2 minutes.

5. Spoon the sauce into an ovenproof dish, top with the pasta mixture and sprinkle with the remaining Parmesan.

6. Bake for 25 minutes, or until golden. Garnish with basil and serve hot.