Ingredients

            Bolognese sauce

• 1 Tbsp olive oil
• ½ brown onion, finely diced
• 1 garlic clove, minced
• ½ carrot, finely diced
• ½ celery stalk, finely diced
• 500g Beef mince
• 50ml red wine or stock
• 400g crushed tomatoes
• 350g passata
• 1 tsp Worcestershire sauce
• 1 dried bay leaf
• Salt and pepper

           Bake ingredients

• 300g rigatoni pasta
• 1 cup Mainland grated Tasty cheese
• 1 cup Mainland grated Mozzarella cheese

Method

1. Heat oil in a large saucepan over medium heat. Add the onion and cook for a few minutes, until starting to soften. Add the garlic, carrot and celery and cook for a further 3 minutes.

2. Turn the heat up to high and add the mince, breaking it apart as it cooks.

3. Once mince is browned add the remaining sauce ingredients and stir to combine.

4. Bring to a simmer over low heat, stirring occasionally for 1 hour. If liquid absorbs too much, add a small amount of water as the sauce cooks.

5. Pre heat oven to 200°C / 180°C fan-forced. Grease your baking dish.

6. Cook pasta in a large saucepan according to packet instructions, drain well.

7. Add pasta into the cooked bolognese sauce and stir to gently combine.

8. Add to the prepared baking dish and top with Mainland tasty and mozzarella cheese. Bake for 20 minutes, or until cheese is melted and golden brown.

Allow to sit for 15 minutes before serving. Serve with a fresh side salad.