Layer Cake, Savory Edition

Chop your onions, carrots and celery very finely.

Put a large deep saucepan on medium heat and add some olive oil. First throw in your chopped onions and garlic and cook until translucent. Add the carrots and celery and toss until slightly softened.

Increase the heat to high and add your meat. Cook until browned all over and fully separated.

Lower the heat to medium, add the tomato paste and cook down for about 5–10 minutes. Add your canned plum tomatoes and crush them, then add some chopped basil, the dried oregano, and salt & pepper.

Add your red wine and cook down for another 5 minutes.

Cover your sauce and leave it to simmer on low heat for about 1 hour.

After the hour, add 50g of the grated parmesan, give it a good mix and check the seasoning.

In another medium pot, melt your butter and slowly add the flour, whisking often, until you have a roux — a paste-like texture. Slowly add your milk, whisking constantly until combined.

Increase the heat to medium-high and keep cooking and whisking until the sauce is thick and smooth, about 3 minutes. If it's too thick, add a little more milk.

Add your Boursin, nutmeg, salt and pepper. Check the consistency again, as the Boursin can make it thicker.

Preheat your oven to 180°C. In your baking dish, spread some bolognese, then your pasta sheets, then some béchamel and a tiny bit of mozzarella. Repeat for 4 to 5 layers, finishing with a layer of béchamel and a generous amount of mozzarella.

Spray a piece of foil with cooking spray and cover the dish, greased side down. Bake covered for about 30 minutes.

Uncover and bake for another 10–15 minutes, until it's bubbling and the cheese has turned golden brown.

Broil for 1 minute at the end if needed for the top.