Step one:

Bring a large pan of salted water to the boil and cook the pasta until al dente. Reserve a little pasta water before draining.

Step two:

Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 4–5 minutes until softened before stirring in the garlic.

Step three:

Add the beef mince and cook until browned, breaking it up with a spoon as it cooks.

Step four:

Stir in the chopped tomatoes, tomato purée, beef stock and Italian herbs. Season with salt and black pepper, then simmer for 15–20 minutes until thickened.

Step five:

While the beef sauce cooks, melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute before gradually whisking in the milk until smooth.

Step six:

Simmer for 3–4 minutes until the sauce has thickened, then stir in the Applewood Grated and Parmesan until fully melted and smooth.

Step seven:

Add the cooked pasta to the beef sauce and stir to combine. Pour over the cheese sauce and gently fold everything together until evenly coated. Add a splash of the reserved pasta water if needed to loosen the sauce

Step eight:

Serve immediately with an extra sprinkle of Parmesan and freshly cracked black pepper.