Classic ragù and mozzarella pasta bake

Method

1. Heat a large saucepan or sauté pan and brown the mince over a high heat for 10 minutes, then transfer with a slotted spoon to a plate and set aside. Add a little oil to the pan if necessary, lower the heat and fry the onions, carrot and celery with a pinch of salt, covered, for 10-12 minutes until soft but not coloured. Stir every so often.
2. Add the bay leaves to the pan and stir in the cooked mince along with another pinch of salt and a good grinding of black pepper. Add the wine and bubble for a couple of minutes, then pour in the tomatoes and Worcestershire sauce. Simmer the sauce for 25 minutes.
3. Heat the oven to 200°C/180°C fan/gas 6 and fill a large pan with freshly boiled water from the kettle. Add a good pinch of salt and bring to a rolling boil. Cook the pasta for 2 minutes less than the pack instructions, then drain loosely.
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4. Arrange the pasta shells in the baking dish and spoon over the bolognese sauce, making sure the pasta shells are filled. Dot over the mozzarella.
5. Mix together the breadcrumbs, garlic, oregano and a drizzle of oil, then scatter over the pasta and top with the parmesan. Bake for 25 minutes or until oozing, golden and crisp on top. Scatter with the basil leaves and serve.