4 x cloves garlic
1 x large onion diced finely
4 x rashers bacon diced finely (optional)
1 cup of white or red wine
1 kg best mince (mix between beef and pork)
1 x itallian bottled tomato sauce or canned tomatoes 800g
2 x beef cubes
4 x Tbsps tomato paste
basil and oregano .. or mixed italian spices
salt to taste
quarter tsp sugar
Spaghetti or Lasagna sheets
Bechamel Sauce (for lasagna)
flour 4 tablespoons
Milk 1 litre
Gently fry the garlic, onion and bacon in olive oil.
When the onions are soft add the mince stirring all the time to get rid of the lumps.
When the meat has turned brown add a quarter cup of wine and turn heat up and let it evaporate.
Then add the rest of the ingredients. Simmer for approx 1 hour with the lid on and if it is too wet at end remove the lid and let it reduce.
These steps are only for Lasagna:
Melt butter and then add the flour stir until the flour slightly browns.
Take of the heat and add the milk slowly and add s and p.
Slightlly grease the lasagna dish and put a little bit of Bolognese sauce in the bottom then start layering, lasagna sheets, Bolognese sauce then bechamel sauce, sprinkle with a little mozzarella in the layers.
End up with a lasagna sheet cover in bechamel sauce and Sprinkle with mozzarella and Parmesan cheese.
Bake 180c until brown.