Heat some olive oil in a large frying pan. Add the garlic and onions and cook until softened.

Add the mince and cook until lightly browned, breaking it up as you go so that you don’t have any big lumps of meat.

Add herbs and give a good stir.

Add the tomato paste and mix it all together.

Pour in the stock, season with salt & pepper and bring to the boil

Let it cook & bubble for a good 30 minutes, stirring occasionally. You want to end up with a good thick sauce.

Meanwhile cook the cheese sauce and pasta.

Melt the butter in a saucepan over a medium heat.

Stir in the flour.

Using a whisk or wooden spoon, gradually add in the milk, stirring all the time.

Continue stirring over a medium heat until the mixture has thickened to sauce consistency.

Stir in the grated cheese and continue stirring until the cheese has all been incorporated and you have a thick creamy sauce.

Drain the cooked pasta and return to the saucepan.

Stir in the bolognese sauce and cheese sauce and mix well together.

Tip all the ingredients into an ovenproof dish, sprinkle the cheese over the top and bake in the oven at 200C / 400F until the cheese on top is bubbling and starting to brown.