Annie Bell's Real Slow Bolognese Bake

The long, slow cooking intensifies the flavour of this ragu.

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   1. For the bolognese sauce, cut the carrot, celery and onion into chunks, place in a food processor and finely chop.
   2. Heat the butter and olive oil in a medium pan over a medium heat, add the chopped veg and oregano or marjoram and cook gently for about 5 minutes, stirring occasionally until softened.
   3. Add the beef, turn up the heat and cook, stirring, until it changes colour. Now add the milk a couple of tbsp at a time, cooking with each addition until absorbed. Pour in the red wine and continue boiling until reduced by half, then turn down the heat. Add the tomatoes and chilli and season with salt. Bring to a simmer, then cook over the very lowest heat for 1 hour, stirring occasionally, until all the juices have been absorbed, keeping a careful eye to prevent sticking. Tip the pan and skim off any surface fat. Continue cooking very gently for 1 hour more, adding the beef stock as necessary about 150ml at a time, until rich, soupy and thickened.
   
   TO MAKE THE BAKE
   
   1. Have ready an ovenproof gratin dish (about 1.5 litre capacity, 30cm x 20cm oval or similar). Preheat the oven to 210C/190C fan/gas 6½. Cook 250g conchiglioni pasta shells according to the packet instructions until just underdone, and drain. Dice 125g mozzarella and roughly crumble 2-3 slices ciabatta bread. Layer the cooked pasta in the dish with the warm bolognese sauce and the mozzarella, finishing with the cheese. Scatter over the bread and 2-3 tbsp grated parmesan. Drizzle with a little olive oil and bake for 20 minutes or until the mozzarella is melting and the top is nicely browned.