First, I cooked 4 chopped onions slowly in a frying pan.
I put the following in both sauces:
Onions
Garlic
2 grated carrots and a grated stick of celery, split between the two.
A bay leaf each.
Chopped tomatoes
I forgot the tomatoe puree
Lemon Juice
Sugar
Chilli oil, there's that philosophy about including the sour, sweet and spicy tastes in small amounts to keep things interesting.
Herbes de Provence - that's just what I had.
Salt and Pepper
A Stock Cube
Cheapest fresh Mozzarella (the 44p value stuff), 2 packs for the meat, 1 for the veg in the top layer.
Hard fried oyster mushrooms (super hot so they go all burnt and meaty)
Cherry Tomatoes - they go really nice and sweet.
Butter - a bit more than I should have, more in the vegetarian than the meat sauce.
Red Wine
Meaty Version
£5 worth of minced beef from the butcher - I think it was about 500g of meat. Could have been a kilo. They mince it themselves and it has better flavour than what I find in tescos.
Streaky bacon in the top layer.
Vegetarian Version
Sun Dried Tomatoes
The end of a bottle of chinese vegetarian oyster sauce
The sauce was simmered for about 30 minutes while I prepared the cheese sauce.
The Cheese sauce was made with Cheddar with a chopped Shallot and mustard powder.
I buttered a baking dish, then layered up meat, cheese and pasta, with the oyster mushrooms, cherry tomatoes and mozzarella layered up towards the top. There were about 4 layers of pasta including the one on the bottom.
I cooked both for about 35 minutes on gas mark 6 in the oven. Win!
