Place large pot on high heat. Add and fry the minced beef for 1-2 minutes.

Add half of the onions and half of garlic to the beef and mix well. Once the beef starts to nicely brown, add half the portion of the red wine and mix again.

Transfer the beef mixture into a large bowl and get the pot back on the heat to fry the remaining portions of vegetables.

Once the vegetables start to brown add the tomato paste.  Mix for 3 minutes and then add remaining half portion of red wine.

Let the heat reduce the alcohol and when mostly evaporated add the canned tomatoes and beef mixture.

Add salt, pepper, sugar, oregano, mayoran, basil, rosemary, thyme and the bay leaves.

Let the mixture cook for ~ 8 minutes, stirring occasionally and then turn off the heat. If possible, let your sauce sit for as long as possible. Overnight is best, for full flavour impact!

At this point you can pre-heat your fan oven to 170°C.

To top the lasagne we'll make a Bechamel Sauce. For this, place a small pot on medium heat and add butter. Once the butter is melted add flour and let fry until light brown.

Add the milk and mix together to create a smooth and thick sauce. Season your sauce with salt, pepper and nutmeg and turn the heat off. The sauce needs to be more like a spread and not runny.

Now to assemble your lasagne in your dish! Add one layer bolognese sauce (this will be about 1/4 of the mixture).

Next lay your pasta sheets on top to cover and repeat the layering progress with your last layer being the bolognese on top.

Finally pour and spread the bechamel sauce on top and add the grated cheese to top.

Place in the oven for approximately 45 minutes. For an slightly crisp top, switch to grill function in last 2-3 minutes so that the cheese bubbles on top!