Baked Bucatini Bolognese - cooking recipe

Ingredients

50 g smoked streaky bacon, finely diced
2 tbsp sunflower oil
400 g beef mince
1 None onion, finely diced
3 None garlic cloves, finely chopped
Pinch None caster sugar
1 tbsp tomato puree
500 g passata
250 g bucatini (could use spaghetti or long macaroni)
20 g butter
20 g flour
200 ml vegetable stock
100 g whipped cream
125 g mozzarella, drained and sliced
75 g Cheddar, grated

Preparation

Cook the bacon in a large skillet for 4-5 mins until crisp. Remove from the pan and set aside. Heat the oil in the skillet over medium-high heat, add the ground beef and cook for 5 mins, breaking up with a wooden spoon. Spoon off excess fat. Add the onion, garlic and pepper flakes to the pan and cook for 2-3 mins. Season with salt and pepper, then stir in the sugar, tomato paste and tomato sauce. Bring to a boil, then reduce heat and simmer for 8-10 mins.
Meanwhile, cook the pasta according to the package directions. Drain well.
Preheat the oven to 350\u00b0F. Melt the butter in a saucepan over medium heat. Stir in the flour until smooth. Gradually stir in the broth and cream, then bring to a boil. Simmer, stirring often, for 3-4 mins.
Mix the pasta and bacon into the sauce, then transfer the mixture to a large baking dish. Top with the mozzarella slices and sprinkle over the cheddar. Bake for 25 mins until hot and bubbly.