Original

Requires
  • 1 onion
  • 1 carrot
  • 2 celery sticks
  • 500 g beef mince
  • 500 g pork mince
  • 500 ml beef stock
  • 200 ml chicken stock
  • 2 tbsp tomato puree
  • 700 ml passata
  • 500 g fettucine
  • 45 g butter
  • 4 tbsp breadcrumbs
  • 3 mozzarella balls
  • 80 g grated Parmesan
  • Salt and pepper
Instructions
  1. Fry onion, celery, carrot, and a pinch salt.




  2. Add minces and fry till brown.


  3. Add liquids, lower heat and cook uncovered for 2 hr (stirring every 20 min or so)




  4. Remove from heat, add salt and pepper to taste

  5. Cook pasta then add into sauce.

  6. Preheat oven 160 °C (fan).
  7. Butter a baking dish, transfer HALF of the pasta and sauce and cover with breadcrumbs and mozzarella. THEN add the rest of the pasta and layer with more breadcrumbs, butter, and parmesan.




  8. Bake 20 min till bubbling. (Cover with foil for the first half?)
  9. Rest for 10 min before slicing.
Notes
  • substituted 2 cups wine for beef stock, unsure how this will work