Make the bolognese sauce

Cup of Yum
1. Heat the olive oil in a large saucepan or deep frying pan over medium heat. Add the chopped onion, carrot and celery. Cook gently for about 10 minutes, until the vegetables are softened but not browned. Turn the heat down if the vegetables start to stick or brown. A small splash of water can help loosen them up.
2. Add the minced garlic and cook for around 1 minute, stirring constantly.
3. Add the beef mince and break it up with a fork. Cook for 4-5 minutes until the meat is fully browned and no pink remains.
4. Add the tomato paste, crumbled bouillon cubes, thyme, oregano, Worcestershire sauce, sugar, salt and pepper. Stir well and cook for 1-2 minutes.
5. Pour in the can of chopped tomatoes and use the same can to add half a can of water. Stir to combine and bring to a gentle simmer.
6. Place the lid on and let it cook for 20 minutes over low heat, stirring occasionally. Add another splash of water if it's drying too fast. Remove the lid and cook for a few more minutes until most of the liquid has evaporated. You don't want it too dry, but it shouldn't be swimming in sauce either.

Cook the pasta

1. While the bolognese sauce is cooking, cook the pasta al dente in generously salted water according to the package instructions. Drain well.
2. Add the cooked pasta to the bolognese sauce and stir to combine.
3. Preheat the oven to 180°C (350°F).

Make the béchamel sauce

1. To make the béchamel sauce, melt the butter in a saucepan over medium heat.
2. Add the flour to the melted butter. Use a whisk to stir the butter and flour together, cooking for 1 minute while continuously stirring. This forms the roux.
3. Add a little of the warmed milk to the roux and vigorously stir until you have a smooth paste without any lumps.
4. Continue adding small amounts of milk to the sauce, whisking constantly until all the milk has been added and the sauce is smooth and lump-free. Once all the milk is incorporated, cook the bechamel over medium-low heat for 3-4 minutes, stirring constantly, until it thickens to a creamy consistency. Be sure not to let it boil.
5. Add the pinch of nutmeg, salt and pepper and stir until well combined.
6. Add the 100g (3.5oz) of grated cheese and stir until melted and fully incorporated. Remove from the heat.

Assemble and bake

1. Spoon half of the mince and pasta mixture into a large oven-proof dish, then top with half of the bechamel sauce.
2. Evenly sprinkle half of the grated cheese on top of the bechamel sauce.
3. Repeat by adding the remaining pasta and mince, followed by the rest of the bechamel sauce and finish with the remaining grated cheese.
4. Bake in the preheated oven for 35 minutes until the cheese is bubbly and golden brown. If it starts to brown too quickly, cover with foil for the last 10 minutes.Allow the bake to rest for 5-10 minutes before serving.
5. Serve hot, topped with a sprinkle of grated parmesan cheese and fresh basil leaves.