Serves 6

4 tbsp olive oil

1 brown onion, finely chopped

2 cloves garlic, finely chopped

2 sticks celery, finely chopped

1 carrot, peeled and grated

500g beef mince

½ cup tomato paste

2 tbsp Worcestershire sauce

1 beef stock cube, dissolved in 150ml boiling water

150g cheddar cheese, grated

1 loaf of good quality bread, sliced

Butter, to spread

Salt and pepper, to taste

1) Heat the oil in a large heavy-based saucepan over a low heat. Add the onion, garlic, celery and carrot, and cook for five minutes until the onion is soft and transparent. 2) Increase the heat to high and add the beef mince. Cook until browned. 3) Reduce the heat to medium and add the tomato paste, Worcestershire sauce and beef stock. Cook, stirring, for three minutes. 4) Season with pepper, stir to combine, then bring slowly to the boil. Reduce the heat to low and cook, uncovered, stirring occasionally, for an hour. 5) Spread one side of each slice of bread with butter and fill with Bolognese sauce, using a slotted spoon to remove any excess liquid. Top with cheddar cheese. Top with another slice of bread, buttered side up and place in toastie maker or sandwich press (if you don’t have either of these, you can use a hot pan, squashing down with a heavy-based pot). 6) Once golden on both sides, cut each sandwich in half and allow to cool slightly before serving.