Beef and Mushroom Pasta Bake

300 g beef mince
1 onion, chopped
2 cloves garlic, minced
2 cups button mushrooms, sliced
800 g can chopped tomatoes
⅓ tomato paste
1 tsp mixed herbs
½ tsp oregano
1 tsp SIDS HOT WORCESTER SAUCE
2 beef OXO cubes
2 tsp sugar
SIDS SALT & PEPPER to taste
200 g dried pasta
1 tbsp rice bran oil
1½ tbsp plain flour
½ tsp SIDS CRAZY SALT
1 cup milk
½ cup grated cheese
SIDS SALT & PEPPER to taste

Brown the mince in a frypan and break up any lumps. Add mushrooms, garlic and onion then cook until mushrooms are soft. Add tomato, tomato paste, herbs, oregano, SIDS HOT WORCESTER SAUCE, crushed OXO cubes and sugar then simmer for 10-15 minutes.
While sauce is simmering, cook pasta according to the packet.
Heat oil in pan on low and stir in the flour and SIDS CRAZY SALT. Mix together well then gradually add milk, a little at a time, stirring continuously with a whisk to create a smooth, lump-free sauce. When all the milk has been added, stir the sauce continuously with a wooden spoon until it begins to thicken. Do not allow to boil. When the sauce is thick enough to coat the back of a spoon, stir in the grated cheese. Mix well together, season with SIDS SALT & PEPPER to taste, then set aside.
Drain the pasta and stir into the meat sauce. Pour the meat sauce into a heat-proof dish, smooth the top and spoon over the cheese sauce. Grill until golden on top.
Inspired by Sophie Gray