Ingredients

The following ingredients have 6 Servings
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Instruction

  • <p>1. Heat the oil in a deep frying pan. Add the onions and celery and fry over a high heat for about 3 minutes, until they are beginning to soften. Add the mince and brown quickly, breaking it up with two wooden spoons. Add the garlic and tomato purée and stir for a few seconds.</p> <p>2. Add the tomatoes, stock, Worcestershire sauce and redcurrant jelly. Stir to combine and season with salt and pepper. Cover and reduce the heat to a low simmer, then simmer for 30–35 minutes.</p> <p>3. Melt the butter in a frying pan, add the mushrooms and fry them for a minute over a high heat. Put a lid on the pan and cook for 2 minutes to draw out any liquid, then remove the lid and fry for 2 minutes over a high heat to evaporate the liquid. Add the mushrooms and the thyme to the mince, then stir well.</p> <p>4. Preheat the oven to 160°C/140°C fan/Gas 3. Cook the pasta in boiling salted water according to the packet instructions – keep it al dente. Drain well and run under cold water. Stir the pasta into the mince, then taste to check the seasoning.</p> <p>5. Spoon everything into the ovenproof dish. Sprinkle with both cheeses and bake in the oven for 25–30 minutes until golden and bubbling around the edges. Serve piping hot, with a green or tomato salad.</p> <p>Prepare Ahead: Can be made and assembled ready to cook up to 6 hours ahead.</p> <p>Freeze: Freezes well before baking.</p> <p>Get your copy of Mary Berry&#8217;s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:</p> <div><a href="https://www.amazon.co.uk/Mary-Berrys-Simple-Comforts-Berry/dp/1785945076/?tag=prhmarketing14918-21"></a></div>