Spasagne or Spaghetti Pie

Ingredients

• 2  bay leaves 
• 8 servings butter 
• 2 large carrots 
• 2 sticks celery 
• 8 servings cheese 
• 8 servings olive oil extra virgin 
• 1 tablespoon flour 
• 8 servings flour 
• 4  garlic clove 
• 500 g ground chicken 
• 2 teaspoons seasoning italian
• 8 servings milk 
• 500 g ground beef 
• 150 g mushrooms 
• 1 large onion 
• 1 glass red wine 
• 8 servings salt and pepper 
• 500 g pasta like spaghetti 
• 2 sprigs thyme leaves 
• 1 can tomato paste 
• 400 g tomatoes diced

Equipment

• sauce pan
• oven
• slotted spoon

Directions

1. In a large saucepan saute all the ingredients separately.I start with garlic as it flavours the oil and add the carrot and celery (chopped) to the garlic after 30 seconds then fry until the garlic is just turning.
2. Drain with a slotted spoon into a dish or Pyrex jug.Then the onion. Until brown.Then the meat, make sure it's not swimming in blood or juice.When yo cab no longer see pink in the meat and it's broken up add everything else you just sauteed and mix together.
3. Sprinkle flour and mix inches.
4. Add the wet stuff, the tomato the tomato paste and the red wine.don't add the mushrooms yet.sir, bubble it up them simmer it for 30 minutes.while it's simmering make the cheese sauce - make a roux and add some cheese make as much as you think to have three cups or thereabouts.Oven on at 350 and water on for the spaghetti (can use any of the spindle based pastas).Once the water is rolling add salt and spahetti and cook until the pasta is soft, no more.
5. Drain the spaghetti and add some butter to make it non-stick.Get your dish of choice - rectangular is best.
6. Layer the 3 parts starting with spaghetti then meat sauce then cheese sauce. Top with some shr2edded cheese and place in oven for 45 minutes.
7. Serve with garlic bread and salad.Excellent after being refrigerated and nuked.