Ingredients
Method
1.Heat oil in a large saucepan or casserole dish.
2.Add pancetta; cook 2-3 minutes, or until its fat starts to run. Add onions and garlic; cook 2-3 minutes, or until translucent. Add beef; cook 6-7 minutes, or until brown.
3.Add tomato paste, thyme, wine, tomatoes and seasoning; bring to the boil.
4.Cover with a cartouche (a round of baking paper that sits directly on meat sauce). Cover with lid; simmer gently 45 minutes.
5.Preheat oven to moderate, 180°C (160°C fan-forced).
6.Meanwhile, in a heavy-based saucepan, melt butter over a medium-low heat. Add flour and mustard; cook thoroughly, stirring constantly, 2-3 minutes. Reduce heat.
7.Stirring or whisking constantly, gradually add milk to roux, making sure lumps are stirred or whisked out after each addition. Continue to add milk until you have a smooth, thick sauce.
8.Continue to cook, stirring constantly, until sauce boils and is thick and velvety. Stir in 1 cup cheddar; season with salt and pepper.
9.In a 35 x 25cm oven dish, alternately layer meat sauce and pasta for 2 layers each. Add half the white sauce. Repeat layers, finishing with pasta.
10.Top pasta layer with remaining white sauce and cheese. Bake 40 minutes, or until bubbling and golden. Serve with salad.
