Line a pie dish with pastry and follow instructions on the pack or the attached recipe to blind bake.

In a large saucepan, slowly heat the oil and add the diced onions.

Cook the onions on low-medium heat until they are translucent, and then add the garlic. Cook for 2 minutes.

Add the beef mince and cook until the mince is browned and has broken up.

Add the Passata, tomato paste and red wine vinegar. Cook for 10 minutes on low heat.

Add salt and pepper to taste and then the fresh herbs. Cook on low heat for another 10 to 20 minutes or until thickened.

In a small saucepan, place the oil and onion over low heat and cook until it is softened and translucent.

Add the cornflour and stir until the onion is well covered.

Ensure you are constantly stirring and add the milk. Continue stirring and add the ricotta cheese.

Stir and break the cheese up. Use a stick blender to create a smooth sauce.

Continue stirring over low heat until the sauce thickens and covers the back of a spoon.

Place the bread on a lined tray, drizzle with olive oil and cook (or toast) until golden. Break into rough crumbs. Add the freshly chopped basil and parsley.

Spoon the Bolognese over the cooked pastry in the pie dish.

Add the cheese sauce on top. Break the bocconcini up and place roughly over the cheese layer.

Cook at 180 degrees Celsius or until the cheese has melted and started to turn golden.

Add the Poor Man’s Parmesan just before serving.