Million dollar' spaghetti

Method

1. 1

   Start by making the bolognese - fry the beef mince, add the stock pot whilst its browning

2. 2

   Once browned add the onion, red pepper, 1 tsp garlic puree, oregano, chilli flakes, and a pinch of salt and pepper

3. 3

   Stir together to soften the veg for a few mins

4. 4

   Now add the tbsp tomato puree, the passata, then half fill the carton of passata with water and add that

5. 5

   Now add the sugar and fresh torn basil, simmer for at least an hour until thickened

6. 6

   Make your creamy sauce just before you’re ready to assemble the dish - to a new pan, add the single cream along with a pinch of salt and pepper, the chicken stock (i used half a stock cube and boiling water) 1 tsp garlic puree and 35g of the Parmesan, stir and bubble away until slightly thickened

7. 7

   Meanwhile boil the pasta until al dente, drain, saving some of the pasta water, add the pasta to the white sauce and mix well - add around 150 mls of the pasta water to loosen up the creamy pasta.

8. 8

   Transfer the pasta to a baking dish, smooth over the bolognese on top, then add the mozzarella, 15g Parmesan and the red Leicester cheese

9. 9

   Place under a medium grill until the cheese is golden and bubbling - serve and enjoy!