1. Add the oil either in a wok or large pan and add the onion, carrot, celery sticks, 2 garlic cloves and fry for 10 mins on a medium heat.

2. Break apart the mince and tip into the mixture, fry for a further 5 mins stirring throughout.

3. Stir through the tomato puree, tin tomatoes, oregano, bay leaves and 200ml of boiling water and fry for a further 2 mins.

4. Pour in the wine and bring to the boil. Once boiling reduce the heat and simmer for 1 hour. For the first 45 mins have the lid on and for the remaining 15 mins simmer with the lid off.

5. Cook the pasta shells according to instructions. I’d recommend cooking them slightly al dente (cooked firm not soft) cooking time should be around 8-10 mins. Once cooked, drain and leave to one side to cool.

6. In a large bowl add the mascarpone, mozzarella balls, 1 crushed garlic clove, pinch of pepper and mash altogether using a potato masher.

7. Pre heat the oven to 180 degrees. Transfer the Bolognese into a large oven proof dish. Using a spoon fill the pasta shells with some of the cheese mixture and press in with your finger. Nestle the shells on top of the Bolognese filled-side up. Bake for 20-30 mins until the top is golden and bubbling.