Homemade italiano

Place a large pan salted water to boil, add Fusilli, bring back to boil, turn of heat and strain, set aside. In a frying pan add 1tablespoon olive oil and butter, diced onion, grated carrot, minced crushed or chopped garlic, save a spoonful of each for meat mix , gentle fry low heat till onions soften ,add tin tomato's, add 2 glasses wine slowly cook out. add 1or 2 tbsp. tomato puree mix in well, with a stick blender give a couple of blasts to reduce tomato chunks. Set aside.

In a large frying pan gentle heat the meat adding the saved onion and carrot mix browning meat slightly, add tomato mix and cook on low heat, if like I do sometimes and have forgotten an ingredient add it at this stage, usually herbs and tasting, cook for 5-10 mins , set aside.

In a med saucepan slowly melt the butter stirring in the flour to make a roux, gently add the milk continue to stir or whisk and cook out the flour, add the remaining ingredients season to taste. the sauce should be the consistency of thick custard, stirring gently all the time, do not leave unattended. take of the heat, and set aside.

Using your fav serving deep dish layer all your components. Fusilli, meat, Fusilli, meat, pasta sheets, cheese sauce, grate some more parmesan over the top, bake in the oven for 30/45 min 140/160 till top begins to bubble and brown, or you can freeze once cooled if all your ingredients are fresh.

I like to serve with homemade bread, olive oil and balsamic vinegar, mixed leaf salad and the remaining Chianti. tip; just use pasta sheets for a delish lasagne Not to sure on timings for prep and cooking, this is one of those dishes that can be prepared in advance or even frozen. please enjoy as much as I do. Will post a picture next time I make.