Spaghetti Bolognaise
1 onion, chopped
1 cup mushrooms, sliced
1 tablespoon oil for frying
2 cloves garlic, minced
500g mince
1 tablespoon lemon juice
1 beef stock cube
1/2 cup water
3 tablespoons tomato paste
2 tomatoes, chopped
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon rosemary
500g spaghetti, uncooked
For the Cheese Sauce
4 tablespoons flour
4 tablespoons butter
2 cups milk
1 /2 teaspoon salt
1 cup cheddar cheese, grated
For the topping
1 cup cheddar cheese, grated
1 tablespoon fresh parsley, coarsely chopped


Fry the onion and mushrooms in the cooking oil until soft and nicely browned. Add the garlic and cook for 1 minute.
Add the mince and cook for 2-3 minutes to seal it. Once it has a nice brown colour, add the lemon juice, stock cube, water, tomato paste, tomatoes, salt, rosemary, thyme and oregano
Stir and allow to simmer for 5-10 minutes or until the liquid has reduced.
In the meantime, cook the pasta in a pot of boiling water until cooked yet still firm (al dente). Strain and set aside.
To make the cheese sauce, place the butter in a saucepan over medium heat and allow to melt. Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and add the milk in little by little, stirring after each addition to get a smooth sauce.
Return the pan to the heat and simmer gently for 6-8 minutes to allow the sauce to thicken. Stir continuously in a figure of 8. Take the sauce off the heat, add the salt and cheddar cheese and stir to combine.
In a medium-sized casserole dish, place the spaghetti on the bottom, add the mince on top of that, and then pour the cheese sauce over the mince. Sprinkle 1 cup of cheddar cheese over the sauce, sprinkle with fresh parsley and place under the grill for 4-5 minutes until the cheese has melted and turned crispy and golden.