Bacon, cheese and onion pasta sauce

This is a great sauce to have in the freezer for those work days, take it out in the morning to let it thaw, warm it up in a pan when the pastas cooking and serve.  Easy to cook, easy to wash up as everything goes in the dishwasher and very quick, that's my kind of workday meal!

Ingredients
30g unsalted butter
2 tablespoons olive oil
4 rashers of smoked back bacon
2 medium onions
3 cloves garlic
A pinch of freshly grated nutmeg
2½ pints of semi skimmed milk
1 heaped teaspoon English mustard
½ teaspoon white pepper
250g mascapone cheese
100g strong cheddar cheese
70g parmesan
4 heaped teaspoons corn flour

Method
Finely chop the onion, garlic and bacon - I use the food processor for this as it's very quick.  Heat the butter and oil in a pan large enough to take all the ingredients.  Once the butter has melted add the onion, garlic and bacon and cook over a medium heat until the onion is transparent and the bacon is cooked through.  Now grate the nutmeg into the pan, add the pepper, mustard and milk and heat until just off boiling.  Add all the cheeses, making sure you cut the marscapone into small chunks so that it melts easily and stir well until the cheese has melted.  Mix the cornflour with a little milk and stir until you have a paste, then add the cornflour little by little until you have the right consistency for a pasta sauce - it should be thick but pourable.  Adjust the seasoning to taste (I didn't add any salt as there was plenty in the bacon and cheese).

Divide the mixture into three containers, leave it to cool and then freeze for later.  Serve it with your choice of pasta and some freshly chopped basil.