Step 1

Fry onions/shallots in olive oil over medium heat for 5 minutes until soft and golden

Step 2

Add mince and pancetta, fry on medium heat, breaking down the mince with a spatula until the mince has just started to brown. (Do not overcook at this point as it will dry the meat out, remember it will continue to cook in sauce & in the oven.)

Step 3

Add mushroom and stir through.

Step 4

Stir through the tomato & garlic puree, chilli puree (if using), passata, herbs and season with salt & pepper before bringing to the boil. Leave to simmer for 15 minutes uncovered.Preheat Oven at 180°C fan/ 200°C /400°F/ Gas Mark 6.

Step 5

Meanwhile, cook your pasta for 1/2 the recommended time stated on the packet. (remember it will continue to cook in the sauce in the oven so it's ok that it is still firm when drained)

Step 6

Add cherry tomatoes & drained pasta to the sauce and stir through making sure it is well mixed.

Step 7

Pour the pasta and bolognese into a large ovenproof casserole dish

Step 8

Sprinkle with your choice of cheese

Step 9

Bake in the preheated oven (180°C fan/ 200°C /400°F/ Gas Mark , uncovered for 15 minutes.

Step 10

Finish with a sprinkle of fresh herbs and extra cheeseServe as it is, or with salad or garlic bread.