Neven Maguire's Bolognese Pasta Bake

INGREDIENTS

• 400g Simply Better Irish Angus Beef Steak Mince
• 1 Jar Simply Better Italian Tomato Passata
• 1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
• 300g Simply Better Italian Bronze Die Trecce
• 1 Tub Simply Better Italian Buffalo Mozzarella
• 50g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
• 1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 1 Large Onion, finely chopped
• 2 Celery Sticks, finely chopped
• 100g Chestnut Button Mushrooms, sliced
• Pinch of Caster Sugar
• Sea Salt & Freshly Ground Black Pepper
• Mixed Green Salad, to serve

METHOD

1. Heat the oil in a skillet pan over a high heat. Add the onion, celery and mushrooms and fry for about 3 minutes, until softened. Add the mince and quickly brown, breaking the lumps with a wooden spoon. Stir in the Passata and pasta sauce and sugar, then season to taste. Cover and simmer for 45 minutes, stirring once or twice, until tender.
2. Preheat the oven to 160°C (325°F / Gas Mark 3).
3. Cook the pasta in boiling water for 5-6 minutes, until al dente - tender but still with a little bite. Drain well, then stir into the mince.
4. Spoon the Bolognese mixture into an ovenproof dish and sprinkle over both cheeses. This can be stored in the fridge or frozen at this point. Bake for 25-30 minutes until golden and bubbling around the edges.
5. Serve straight to the table with a big bowl of salad on the side.