For the Bolognese Sauce
1 teaspoon olive oil.
1 onion peeled and cubed.
Quarter teaspoon salt.
1 teaspoon black pepper.
1 teaspoon Italian herbs.
1 teaspoon garlic granules.
6 oz minced beef.
8 oz can chopped tomatoes.
1 teaspoon marmite.
4 rashers of bacon finely chopped.
4 tablespoons red wine.
Dried oregano for decoration.
For The Cheese Sauce
140 ml milk.
3 tablespoons plain flour.
40g butter.
1 teaspoon lemon juice.
1 teaspoon cayenne.
50 g of cheddar cheese.
50g of parmesan cheese.
Quarter teaspoon salt.
Quarter teaspoon black pepper.
For The Pasta
Pinch of salt.
1 teaspoon olive oil.
400g pasta (100g per person).

1. Drizzle the olive oil into a large casserole and warm for several minutes on a low heat. Add the mince; stir regularly to avoid burning.
2. Once the mince is brown, add the sliced onion and season with salt, pepper, Italian herbs, garlic granules and the chopped tomatoes. Bring to the boil. Then simmer on a low heat for 50 minutes. Stir regularly.
3. Stir in the marmite, bacon and red wine. Cook for a further 30 minutes.
4. After 15 minutes, fill a saucepan with 4 litres with water. Add a pinch of salt and the olive oil. Bring the pan of water to the boil. Once boiling add the pasta and cook for 12 minutes.
5. In a small saucepan place the milk, plain flour and butter; bring the sauce to the boil and stir repeatedly to ensure the it is smooth and has no lumps. As you do this the sauce should thicken. Add lemon juice and the cayenne.
6. Stir in the cheddar cheese and parmesan into the sauce and keep stirring making sure that the cheese has completely melted and there are no lumps. Season with salt and pepper.
7. Once the pasta has cooked, drain and place into warmed bowls; pour the Italian mince sauce over the bed of pasta and carefully pour the cheese sauce over the centre to create a second layer of sauce. Scatter dried oregano over for decoration.
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