Spaghetti Bolognese Frying Pan Lasagne

Heat oil 1 tbsp extra virgin olive oil in a 6cm-deep, 24cm round (top) ovenproof frying pan over medium-high heat. Add onion 1 brown onion, finely chopped, carrot 1 medium carrot, finely chopped and bacon 3 middle bacon rashers, trimmed, chopped. Cook, stirring, for 5 minutes or until onion is softened. Add garlic 2 garlic cloves, crushed. Cook, stirring, for 1 minute or until fragrant. Add mince 750g beef mince. Cook, breaking up with a wooden spoon, for 8 minutes or until browned.

Add wine 1/3 cup red wine. Simmer for 2 minutes. Stir in passata 700g btl Tomato Passata and oregano 1 tbsp chopped fresh oregano leaves. Season with salt and pepper. Reduce heat to low. Simmer for 15 minutes or until sauce thickens.

Meanwhile, break spaghetti 250g spaghetti in half and cook following packet directions. Drain well. Transfer to a heatproof bowl. Add parmesan 1/2 cup finely grated parmesan, cream 1/2 cup thickened cream and 3/4 of the ricotta 500g smooth ricotta. Season with salt and pepper. Toss well.

Preheat oven to 200C/180C fan-forced. Transfer 1/2 the bolognese sauce to a heatproof bowl. Using the back of a spoon, press remaining sauce in frying pan to level. Arrange 1/2 the spaghetti mixture over sauce. Spoon over remaining sauce, then top with remaining spaghetti mixture. Dollop remaining ricotta over the top. Spread gently to cover. Sprinkle with mozzarella 1 1/3 cups grated mozzarella.

Bake for 25 minutes or until cheese is golden and melted. Stand for 5 minutes. Sprinkle with oregano Fresh oregano leaves, to serve. Serve.