Put a few hand fulls of pasta on to boil (obciously depends on how big your bake dish is / how many people you have to serve). I usually use about 4 handfulls because I like mine meatier rather than lots of pasta but its up to you.
Fry the chopped onion and mince in extra virgin until the onion softens and the mince is pretty much all brown – then add the chopped up bacon and sliced mushrooms and continue to fry until the bacon is nice and pink and you are sure that all of the mince is brown.
Turn the heat right down and add the pasta sauce. Add paprika, oxo, Lee & Perrins, black pepper, garlic or any other herbs and spices you like the taste of the make the pasta sauce tastier.
Once the pasta is cooked, drain the water and put the pasta back in the pan (turn the heat off though). Add the mince and sauce etc to the pan and stir so everything is mixed in together. Add the sliced mattesons sausage (I only use mattesons because its easier… I have used chorizo and ordinary sausage before both work as well but give a different flavour so use whatever you prefer the taste of) and ensure everything is mixed in really well.
Add all of this mixture to a baking / roasting dish and grate your cheese. Cover the mixture with a thick layer of the cheese and place in the oven for about 25 minutes at about 180 degrees – once done take out and serve! Because it is quite a filling dish it is fine to eat alone, but if you want something to eat it with spicey wedges or a nice fresh salad is normally quite nice, or even garlic bread 🙂