Beef Bolognese Pasta Bake

1 tbsp The Good Oil extra virgin sunflower oil

1 onion, finely diced

2 garlic cloves, minced

1 carrot, grated

1 celery stalk, finely diced

500g beef mince

2 tbsp tomato paste

1 tsp dried oregano

400g can chopped tomatoes

1 cup beef stock

Salt and pepper, to taste

500g rigatoni, cooked according to packet instructions and drained

2 tbsp The Good Oil extra virgin sunflower oil

2 tbsp plain flour

2 cups milk

½ cup finely grated parmesan

Salt and white pepper, to taste

Extra parmesan, for topping

A handful of fresh basil leaves, to serve (optional)

Heat 1 tablespoon of oil in a large pan over medium heat. Add the onion, garlic, carrot, and celery, and cook for 5–6 minutes until softened. Increase the heat to medium-high, add the beef mince, and cook until well browned.

Stir in the tomato paste, oregano, chopped tomatoes, beef stock, and a generous pinch of salt and pepper. Bring to a simmer, cover, and cook for about 1 hour, or until the sauce is thick, rich, and full of flavour. Taste and adjust seasoning as needed.

In a separate saucepan, heat the remaining oil over medium heat. Add the flour and whisk to form a smooth paste. Cook for 1 minute, then gradually whisk in the milk a little at a time. Continue stirring until the sauce thickens – about 5 minutes. Remove from heat and stir in the parmesan. Season well with salt and pepper, then set aside.

Preheat the oven to 180°C. Combine the cooked rigatoni with the bolognese sauce and mix well. Transfer to a baking dish (about 25 x 20cm). Pour the warm béchamel sauce evenly over the top and spread it out with a spatula. Sprinkle with extra parmesan.

Bake for 25–30 minutes, or until golden and bubbling. Let the bake rest for 5–10 minutes before serving. Garnish with fresh basil leaves, if using.