Ingredients
750/800g mince (I use plant pioneers or quorn) 
2 tbsp olive oil 
2 medium onions, finely chopped 
3 garlic cloves, finely chopped 
250ml red wine 
2 tbsp tomato purée 
2 tins of tomatoes chopped or pulped  
1 tsp mixed Italian herbs 
1 tbsp sugar 
1 vegetable stock pot  
2 tbsps pecorino or Parmesan style cheese, grated  
500g cavatappi pasta (also known as cellentani, amori, spirali, or tortiglione) 
300ml double cream or Oatly vegan cream 
180g cheddar cheese or cheddar style cheese, grated 
Salt 
Pepper

Method
Put 1 tbsp oil in a wok or frying pan and add the onion and cook for a 5-7 minutes until translucent, add the garlic and continue to cook for a few minutes. Add the tomato puree, stir thoroughly and cook for a further minute.

Add the red wine and scrape the caramelised bits from the bottom.  Cook for a few minutes until the liquid has almost gone. Add the tins of tomatoes, the passata, herbs, chilli powder and sugar.  Mix thoroughly, add your Pecorino or Parmesan style cheese and cook on a medium heat for at least 20-30 mins until it is reduced, rich and utterly delicious.  This sauce is richer than bolognese but because of the creamy cheesy top layer the finished dish does not feel too much.  Once the tomato base has reduced so it is thick, add the mince. 

10 minutes before serving bring a large pan of water to the boil and cook your pasta according to the packet instructions.  Warm your cream on low/medium but don’t let it boil.  When hot turn off the heat, add your cheese and stir through until melted. 

Drain the pasta and put the pasta into the sauce, thoroughly mix through. Put the cheese sauce over the top and bake for 25-30 minutes until golden.