For Bolognese Sauce
500 gr. minced beef
1 onion dry
2 cloves of garlic
3-4 sprigs of parsley
2 tomatoes or bacon tomatoes
1 teaspoon tomato paste
150 ml. White Wine
1 teaspoon of sugar
Freshly ground pepper
500 gr. boiled spaghetti
1 tablespoon of butter
400 ml. cream
300 gr. mozzarella cheese
150 gr. Parmesan cheese
150 gr. Regato cheese
2 tablespoons of panko or galet
For the Bolognese sauce
Sautee in 3 tablespoons of olive oil the onion, garlic and the other vegetables.
Add the minced meat, stirring continuously with a wooden spoon, breaking every lump, so that the minced meat is slightly browned.
Pour in the wine and stir for 2-3 minutes.
Add the broth, tomatoes, tomato paste, sugar, herbs, salt and pepper. Allow to boil over low heat until the sauce is thickened.
Once you remove it from the heat, add a few tablespoons of Parmesan and mix well.
Mix the cheeses with the cream, add freshly ground pepper.
In a large or individual pyrex, make layers of minced meat and spaghetti.
Cover the whole surface with the cheese mixture and sprinkle with the breadcrumbs.
Bake at 170 ° C, until it is browned.