SERVES 4

1 portion ragu Bolognese

175-225g pasta (rigatoni, penne or macaroni)

Olive oil

1 clove garlic, crushed

50g cheddar cheese, grated

For sauce

40g butter

25g plain flour

425ml cold milk

Freshly grated nutmeg

Salt and freshly milled black pepper

METHOD

Preheat oven to 180C

First make white sauce by placing butter, flour and milk in pan over medium heat and whisking until sauce starts to bubble and thicken. Stir with wooden spoon to get right into corners of pan, then whisk again thoroughly.  Turn heat down as low as possible and cook sauce gently for 6 mins, then grate quarter of whole nutmeg.

Meanwhile, cook pasta in plenty of boiling salted water (with few drops of oil added) for 8-10 mins – ensure it doesn’t overcook.  When cooked, drain well in colander, then in dry saucepan heat 1 tbsp olive oil, add crushed garlic, return pasta to pan toss around well.

Next butter a baking/casserole dish, add pasta, then pour in first ragy Bolognese followed by white sauce. Stir everything thoroughly so pasta gets properly coated with both sauces. Finally sprinkle grated cheddar cheese over top and bake in oven for 30-40 mins.