Beef Layer

• 1 tbsp Olive Oil
• 1 large White Onion, finely diced
• 2 cloves of Garlic, finely diced
• 1.6lb / 750g Ground/Minced Beef
• 2 heaped tbsp Tomato Paste
• 1/2 cup / 120ml Dry Red Wine
• 1 cup / 240ml Tomato Passata
• 1 cup / 240ml Beef Stock
• 1/4 cup finely diced Fresh Parsley
• 1 tbsp finely diced Fresh Thyme Leaves
• 2 small or 1 large Bay Leaf
• 3/4 tsp Salt
• 1/2 tsp Sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Black Pepper

Béchamel Sauce

• • 4oz / 120g Unsalted Butter
  • 4oz / 120g Plain Flour
  • 4 cups / 1litre Milk
  • 1/2 tsp Salt
  • 1/2 small Nutmeg, grated
  • 1/4 tsp White Pepper
  • 1 cup / 80g freshly grated Pecorino Romano
  • 2 Egg Yolks

Veg Layers

• • 2 cups / 480ml Vegetable or Olive Oil
  • 1.6lb / 750g (approx 2 large) Baking Potatoes
  • 1lb / 500g (approx 2 medium) Zucchini/Courgettes
  • 2lb / 1kg (approx 4 smallish) Eggplants/Aubergine
  • few pinches of Parsley & Pecorino
  • Salt & Pepper, as needed