Preheat your oven to 180°C (fan). Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook for 1 minute less than the packet suggests—they should still have a slight bite at the centre. You'll hear them slosh gently as they cook. Drain them in a colander, rinse with cold water to stop the cooking, and toss with a drizzle of oil to prevent sticking. Set aside.

While the noodles cook, heat the olive oil in a large frying pan over a medium-high heat. Add the diced onion, carrots, and celery. Let them soften for 6-8 minutes, stirring occasionally, until the onions turn translucent and the carrots deepen to a warm orange. The kitchen will smell sweet and earthy. Add the minced garlic and cook for another minute until fragrant.

Increase the heat to high and add the minced beef. Break it up with a wooden spoon. Let it brown without stirring too much at first—you want those deep brown patches to develop. After 5-6 minutes, the sizzling will quieten as the moisture evaporates, and the meat will turn a rich mahogany colour. Season with salt and pepper.

Spoon out any excess fat, leaving about a tablespoon in the pan. Stir in the tomato purée and cook for 1 minute, scraping the bottom of the pan. The purée will darken slightly and smell intensely savoury. Sprinkle over the flour and stir for another minute until everything looks sticky and clings together.

Pour in the beef stock slowly, stirring constantly. As the liquid comes to a simmer, you'll see the sauce thicken and turn glossy. Add the crème fraîche and dried thyme, then stir until the sauce is smooth and pale beige. Let it bubble gently for 3-4 minutes—it should coat the back of a spoon. Taste and adjust seasoning.

Add the drained noodles to the pan with the sauce. Use tongs or a pasta fork to toss everything together until every noodle is slicked with the creamy, beefy mixture. The noodles will look glossy and the carrots will dot the sauce like little jewels. Transfer the whole lot to a 2-litre baking dish, spreading it into an even layer.

Sprinkle the grated Cheddar generously over the top. Bake for 20-25 minutes, until the cheese is melted and bubbling with golden-brown patches. The top should look crisp and slightly blistered, while the sauce below will be bubbling gently at the edges. Let it rest for 5 minutes before serving—this helps the sauce settle.