In a frying pan over a medium heat, combine the smoked sausage, chorizo and beef sausage. Cook and stir for a few minutes to brown. Once browned remove from the pan and set aside in a dish.
To the same frying pan, add the onions and garlic and lightly fry in the sausage fat until soft then add to the sausages and set aside. Pour a little water into the frying pan to deglaze and scrape up any food bits then pour into a big saucepan.
To the saucepan add the passata, tinned tomatoes, chives, basil, oregano, thyme, sage, smoked paprika, celery salt, black pepper, stock cubes, Worcestershire sauce and balsamic vinegar. Stir well until everything is incorporated and bring to boil. Reduce to simmer for ten minutes.
Add the mushrooms to sauce along with sausage and onion mix and cook for another 5 minutes on low then remove from the heat.
In a large saucepan over a high heat cook the pasta in boiling water until al dente then strain and add the tomato sauce mixture. Stir thoroughly before emptying into a large casserole dish.
Preheat the oven to 190 C / Gas 5.
In a small saucepan over a medium heat, melt the butter then add in the flour and stir until golden brown, about 1 minute. Gradually, add the milk stirring constantly until the sauce thickens. To this roux, add the cheeses, except the Red Leicester, and stir until melted then pour over pasta mixture. Sprinkle the red Leicester over the top of the sauce.
Bake in the oven for 40 minutes until the sauce is bubbling and the Red Leicester is melted. Remove from the oven and serve piping hot.