Matt Breen's Mum's lasagne recipe | Gourmet Traveller

Ingredients

• 1 kg coarsely minced beef
• 500 gm coarsely minced pork
• 2 garlic cloves, chopped
• 3 tsp rosemary leaves, coarsely chopped
• 1 tsp dried chilli flakes
• 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
• 1 onion, cut into 1cm dice
• 1 carrot, cut into 1cm dice
• 1 celery stalk, cut into 1cm dice
• ½ cinnamon quill
• 2 cloves
• 4 black peppercorns
• 80 ml red wine
• 500 ml (2 cups) tomato passata
• 1 large eggplant, cut lengthways into 1cm slices
• 60 gm (¾ cup) coarsely grated parmesan
• Green salad (optional), to serve
• Pasta
• 300 gm "00" flour
• 3 eggs
• Mornay sauce
• 75 gm butter
• 75 gm (½ cup) plain flour
• 750 ml (3 cups) milk
• 150 gm (1¼ cups) coarsely grated cheddar cheese