Handful of Fresh Basil Leaves, chopped (some whole for garnishing)
In a wide oven proof pan fry the onion, carrot, garlic and celery over a medium heat until soft, turn up the heat and add the beef mince breaking up with a wooden spoon and fry until browned.
Add a splash of Balsamic Vinegar to deglaze the pan stirring as it evaporates off before adding the red wine and reducing by half. Stir through the tomato puree along with the chopped tomatoes, season generously with sea salt and black pepper and the dried Italian seasoning. Simmer for 45 minutes to 1 hour until thickened, stirring occasionally.
Cook the pasta in a pan of salted boiling water cooking for a few minutes less than the pack instructions in order to keep “al dente”. Refresh under cold running water and leave to drain.
In a bowl mix together the mascarpone with the grated cheese and fresh basil and stuff each of the pasta shells with a teaspoon of the cheese mixture.
Arrange the pasta shells on top of the Bolognese and bake for 20-30 mins until bubbling and golden brown, garnish with some fresh basil leaves to serve.