Babapasta with Seeds

Ingredients

• 12 servings pepper black freshly ground
• 10  peppercorns black
• 25 g butter 
• 100 g mature cheddar grated
• 1 handful basil fresh chopped
• 1 clove garlic finely chopped
• 500 ml milk 
• 1 tbsp olive oil 
• 0.5  onion 
• 2  onions finely chopped
• 50 g parmesan freshly grated
• 500 g carton of passata 
• 25 g flour plain
• 1 tbsp sugar 
• 3 tbsp tomato purée 

Equipment

• sauce pan
• whisk

Directions

1. Saute the onion and garlic in the olive oil until the onion is translucent.
2. Add the passata and cook gently for a few minutes before adding the tomato puree and sugar.
3. Cook gently for 20 minutes.
4. Stir well, then add the basil and season.
5. Heat the milk in a saucepan with the onion, peppercorns and bay leaf. Bring to the boil and then strain off the peppercorns and the bay leaf.
6. In another saucepan, melt the butter and stir in the flour.
7. Add a little milk at a time and whisk until mixture thickens, then add a little more milk and do the same until all the milk is used.Bring the sauce to the boil and then simmer gently for a couple of minutes, still whisking.
8. Add the grated cheddar and Parmesan and stir until melted. Season with freshly ground black pepper.