Fusilli with Bolognese Sauce recipe

3.5 litres (6 pints) water
salt and freshly milled white pepper
225 g (8 oz) fusilli
1 large onion
2 cloves garlic
2 tablespoons oil
450 g (1 lb) minced beef
397 g (14 oz) can peeled tomatoes
2 tablespoons concentrated tomato puree
2 bay leaves, crumbled
4 dried rosemary leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
50 g (2 oz) Parmesan, grated
50 g (2 oz) butter
1 tablespoon chopped parsley to garnish

method
1. Bring the water to the boil with a generous sprinkling of salt, add the pasta and boil for 12-16 minutes, then drain. Finely chop the onion and garlic.

2. Heat the oil in a large frying pan and fry the onion and garlic until transparent. Add the minced meat to the pan and brown it lightly, stirring continuously.

3. Drain the tomatoes and add them to the pan with the tomato puree, crumbled bay leaves and the herbs. Season to taste. Cover the pan and simmer the sauce for 15 minutes.

4. Arrange the fusilli and sauce in alternate layers in an ovenproof dish, keeping a generous layer of sauce for the top. Sprinkle with the grated cheese. Cut the butter into pieces and dot over the dish.

5. Heat in a hot oven (220°C, 425°F, gas 7) until the cheese begins to melt and serve sprinkled with parsley.