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• 1 tbsp olive oil
• 2 whole onions
• 2 sticks celery
• 675 g beef mince
• 2 cloves garlic
• 2 tbsp tomato purée
• 2 400g tins chopped tomatoes
• 350-500 ml beef stock
• 2 tsp Worcestershire sauce
• 2 tsp redcurrant jelly
• 1 tbsp butter
• 250 g chestnut mushrooms
• 1 tbsp fresh thyme leaves
• 225 g penne pasta
• 50 g cheddar cheese
• 30 g Parmesan
• to taste salt and freshly ground black pepper

Instructions

1. 1

   Heat the oil in a deep frying pan or wide, flameproof casserole. Add the onions and celery and fry over a high heat for about 3 minutes, until starting to soften. Add the mince and fry until browned, breaking it up with two wooden spoons as it browns.

2. 2

   Add the garlic and tomato purée and stir for a few seconds. Stir in the tomatoes, Worcestershire sauce and redcurrant jelly. Add stock and season with salt and pepper. Cover and simmer over a low heat for 30–35 minutes.

3. 3

   Preheat the oven to 200C/180C Fan/Gas 6.

4. 4

   Melt the butter in a lidded frying pan, add the mushrooms and fry over a high heat for a minute. Cover with a lid and cook for 2 minutes. Remove the lid and fry over a high heat for 2 minutes, until the liquid has evaporated. Add the mushrooms and thyme to the mince and stir well.

5. 5

   Cook the pasta in boiling salted water until al dente. Drain well and run under cold water. Stir the pasta into the mince and check the seasoning.

6. 6

   Spoon into a large, shallow ovenproof dish. Sprinkle with the cheeses and bake for 25–30 minutes, or until golden and bubbling around the edges. Serve piping hot with a green salad or tomato salad.