Baked Spaghetti

Step 1: Heat the oil in a large, heavy-based pot over medium-high heat.

Step 2: Add the garlic and onion and cook for 2 minutes.

Step 3: Add the celery and carrot and cook for 3 minutes.

Step 4: Turn the heat to high, add the beef and cook, breaking it up as you go.

Step 5: Once the beef is browned, add the wine. Simmer rapidly for 2 minutes.

Step 6: Add the remaining sauce ingredients and stir.

Step 7: Bring the sauce to a simmer, lower the heat and cover with a lid. Simmer for at least 45 minutes, or for 1.5–2 hours for the longer-cooked version.

Step 8: If too much liquid evaporates, add water to keep the sauce saucy. Adjust the salt and pepper to taste.

Step 9: Preheat the oven to 180°C/350°F.

Step 10: Cook the spaghetti according to the packet directions, stopping 1 minute early.

Step 11: Drain the pasta, then return it to the pot.

Step 12: Add just over half the sauce and toss.

Step 13: Spread half the pasta in a casserole pan, then spread half of the remaining sauce over it.

Step 14: Top with the cheese slices, then layer on the remaining pasta and sauce. Finish with the mozzarella.

Step 15: Cover loosely with foil so it does not stick to the cheese. Bake for 25 minutes.

Step 16: Remove and reserve the foil, then bake for 10 minutes more.

Step 17: Cover loosely with the foil and let stand for 10–15 minutes. Cut into slices with a knife and use a spatula to serve.