-
1
In a large saucepan saute all the ingredients separately.
-
2
I start with garlic as it flavours the oil and add the carrot and celery (chopped) to the garlic after 30 seconds then fry until the garlic is just turning.
-
3
Drain with a slotted spoon into a dish or Pyrex jug.
-
4
Then the onion. Until brown.
-
5
Then the meat, make sure it's not swimming in blood or juice.
-
6
When yo cab no longer see pink in the meat and it's broken up add everything else you just sauteed and mix together.
-
7
Sprinkle flour and mix inches.
-
8
Add the wet stuff, the tomato the tomato paste and the red wine.
-
9
don't add the mushrooms yet.
-
10
sir, bubble it up them simmer it for 30 minutes.
-
11
while it's simmering make the cheese sauce - make a roux and add some cheese make as much as you think to have three cups or thereabouts.
-
12
Oven on at 350 and water on for the spaghetti (can use any of the spindle based pastas).
-
13
Once the water is rolling add salt and spahetti and cook until the pasta is soft, no more.
-
14
Drain the spaghetti and add some butter to make it non-stick.
-
15
Get your dish of choice - rectangular is best.
-
16
Layer the 3 parts starting with spaghetti then meat sauce then cheese sauce. Top with some shr2edded cheese and place in oven for 45 minutes.
-
17
Serve with garlic bread and salad.
-
18
Excellent after being refrigerated and nuked.
