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Peel and dice 1 onion and 1 carrot. Dice 1 celery stalk. Finely slice 2 garlic cloves.
To make the sauce, in a large pan, het 1 tablespoon of olive oil over a meadium heat. Fry onion, carrot and celery for 5 minutes, or until softened. Add in garlic and cook for a further 2-3 minutes.
Turn the heat up and add in 2 tablespoons of balsamic vinegar and let it bubble until reduced. Add 1 tablespoon dried oregano, 800g of tinned tomatoes and 350ml water and bring to the boil. Turn down the heat and simmer for 20 minutes, then remove from the heat.
Meanwhile, grate 100g mature Cheddar and 100g red Leicester cheese. Also, bring a pan of salted water to the boil and cook 500g of penne pasta following the pack instructions. Drain pasta after cooking. Preheat the oven to gas 6, 200°C, fan 180°C.
Use a handheld blender to blitz the sauce until smooth, then season well. Stir in the pasta, then transfer everything to a large baking tin. Top with the grated cheese and bake in the oven for 15 minutes, or until golden and the sauce has reduced.
