Instructions
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 it to melt. Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and add the milk 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.
