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Method

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. To make the bolognese, heat the oil in a large frying pan over a medium heat. Add the onion and allow to fry for 2–3 minutes until it starts to soften. Add the garlic and carrot and fry for a further minute.

3. Add the beef mince, using a wooden spoon to break up the meat, and fry for 5–6 minutes or until browned. Stir through the tomato pureé and Worcestershire sauce and cook for another minute.

4. Pour in the chopped tomatoes, a quarter tin of water and a pinch of sugar, if using. Allow to gently simmer over a medium-low heat, uncovered, for 10 minutes.

5. To make the alfredo spaghetti, melt the butter in a saucepan over a medium heat. Add the garlic and gently fry for 2–3 minutes, stirring regularly to ensure the garlic doesn’t burn.

6. Once the garlic appears golden, add the dried mixed herbs then pour in the cream. Sprinkle in the Parmesan and stir all the ingredients together until the cheese is melted and a smooth, creamy sauce forms.

7. Meanwhile, cook the spaghetti according to packet instructions until al dente. Once cooked, drain the pasta and reserve 125–150ml/4–5fl oz of pasta water. Add the pasta along with the the reserved pasta water to the alfredo sauce and stir to completely coat the pasta.

8. Spoon the alfredo spaghetti into a large baking dish then carefully spoon over the bolognese – do not stir as you want the spaghetti and bolognese to be in two distinct layers.

9. Sprinkle the dish generously with the grated mozzarella and bake for 20–25 minutes until golden and bubbling. Remove from the oven and allow to sit for 5 minutes before serving straight to the table alongside garlic bread and a fresh green salad.