Bolognese bake | Recipe Cart | Recipe Cart

Ingredients

• 1 tbsp olive oil
• 2 onions, chopped
• 2 celery sticks, finely chopped
• 675g/1lb 8oz beef mince
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 350–500ml/12–18fl oz beef stock
• 2 tsp Worcestershire sauce
• 2 tsp redcurrant jelly
• 1 tbsp butter
• 250g/9oz chestnut mushrooms, sliced
• 1 tbsp chopped fresh thyme leaves
• 225g/8oz penne pasta
• 50g/1¾oz cheddar, grated
• 30g/1oz Parmesan, grated
• salt and freshly ground black pepper
• green or tomato salad, to serve