Macaroni and Cheese (Bolognese Baked)

Mac and cheese met bolognese, they had a food baby and it's beautiful.

Bolognese:
4 Tbsp + 2 Tbsp. olive oil
1 onion, finely chopped
4-8 cloves garlic, crushed
2.2 lbs ground beef (1 kg)
2 ribs celery, finely diced
1 carrot, finely diced
2 Tbsp. dried oregano
3½ oz tomato purée (100 g)
24 oz tomato passata (700 g)
8 oz dry red wine (250 mL)

Macaroni:
8 oz dried macaroni pasta (250 g)
2 Tbsp. plain flour
2 cups milk (500 mL)
7 oz + 1 oz mature cheddar cheese, grated (200 g + 50 g)
7 oz + 1½ oz mozzarella, grated (200 g + 75 g)
1 oz + ¼ oz Parmesan, finely grated (30 g + 10 g)
sea salt
black pepper, freshly ground

Make the Bolognese:
Heat the Tbsp. olive oil in a large saucepan over a medium heat. Add onion and garlic and mince, breaking up the mince with a wooden spoon. Cook for 8 minutes or until mince is lightly browned. Add celery, carrot, oregano and tomato paste and cook for 2 minutes. Stir in passata, wine and 2 cups (500 mL) hot water.

Bring to the boil then reduce heat to low and simmer, partially covered with a lid, for 45 minutes.

Preheat oven to 425°F-465°F (220°C-240°C).

Make the Macaroni:
During the last 15 minutes of cooking, bring a large pot of salted water to the boil. Add pasta and cook according to the packet instructions until al dente. Drain well and set aside.

Meanwhile, put 2 Tbsp. olive oil in a small saucepan over a medium heat and add the flour.

Cook, stirring constantly, until bubbling. Add milk, a little at a time, stirring well after each addition. Only add more milk once the mixture is smooth.

Stir in the cheddar, mozzarella and Parmesan. Add the pasta and stir to combine.

Spoon the macaroni mixture over the bolognese. Scatter with extra cheddar, mozzarella and Parmesan then cook in the oven for 15 minutes or until cheese is golden brown,

Makes 4-6 servings.