Onion: 1 large, finely chopped
Garlic: 4 cloves, minced
Crushed Tomatoes: 1 can (14 ounces)
Tomato Paste: 2 tablespoons
Red Wine: ½ cup
Substitute: Beef broth or vegetable broth
Olive Oil: 6 tablespoons (divided)
Substitute: Any vegetable oil
Salt and Pepper: To taste
Oregano: 1 teaspoon, dried
Bay Leaf: 1
Béchamel Sauce Ingredients
Butter: 4 tablespoons
Flour: 4 tablespoons
Milk: 2 cups
Eggs: 2, beaten
Nutmeg: A pinch
Parmesan Cheese: ½ cup, grated
Preparation Steps
Slice and prepare your vegetables (eggplants and potatoes).
Brown the ground meat with onions and garlic.
Mix in crushed tomatoes, tomato paste, red wine, and seasonings.
Prepare your béchamel sauce by melting butter, adding flour, then milk, and finally blending in beaten eggs and cheese.
This should help you gather all of the ingredients you need and know what substitutes can be used if you’re missing something.
Instructions
