Lily's Beef & Pork Bolognese Mac and Cheese

While the macaroni cooks, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef and pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic and mixed herbs to the mince and fry, 1 min. 

Next, stir in the red wine stock paste, passata, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. 

Meanwhile, preheat your grill to high. Grate the Cheddar cheese. 

In a small bowl, combine the creme fraiche, hard Italian style cheese and water (see pantry for amount). Season with salt and pepper. Stir to combine, then set your cheesy sauce aside. 

Once the mince has thickened, taste and season with salt and pepper if needed. Add a splash more water if it's a little too thick.

Stir in the cooked macaroni, then transfer to an appropriately sized ovenproof dish. 

Spoon the cheesy sauce evenly over the macaroni mixture, then sprinkle over the cheese. Pop under the grill until golden and bubbling, 4-5 mins.