Heat oil in a large, heavy based pot over medium high heat.

Add garlic and onion, cook 2 minutes.

Add celery and carrot, cook 3 minutes.

Turn heat up to high, add beef and cook, breaking it up as you go.

Once beef is brown, add wine. Simmer rapidly for 2 minutes.

Add remaining Sauce ingredients, stir.

Bring to simmer, lower heat, cover with lid. Simmer for 45 minutes (minimum) or 1.5 - 2 hours (best!).

If liquid evaporates too much, add water - should be saucy (see video/pics). Adjust salt and pepper to taste.

Preheat oven to 180C/350F.

Cook pasta per packet directions, minus 1 minute.

Drain, then return into pot.

Add just over half the Sauce, toss.

Spread half the pasta in a casserole pan, spread with half remaining Sauce.

Top with cheese slices, then remaining pasta, remaining Sauce, finish with mozzarella.

Cover loosely with foil (so cheese doesn't stick), bake 25 minutes.

Remove foil (reserve), bake further 10 minutes than remove.

Cover loosely with foil, stand 10 - 15 minutes. Then cut slices with a knife and use a spatula to serve pieces like lasagna!