American Lasagna

Ingredients:

600 g ground beef 

1 medium onion

2 cloves garlic, minced
2 tbs olive oil or cooking oil
1 can or 500 g tomato puree
2 tbs tomato paste
3 fresh tomatoes, cut into 4
1/2 cup red wine
250 ml beef stock (i mixed 250 ml water with 1 tsp beef stock powder)
1 tsp dried basil
Dash of sugar
Salt and pepper
9 lasagna noodles, cooked for about 3 minutes or so and place them in a pan filled with cold water to prevent noodles from sticking
2 cups ricotta cheese
2 eggs
1 cup parmesan cheese
300 g mozzarella cheese, shredded

1. In a large saucepan heat 2 tbs olive oil over medium high heat, add the onion and garlic. Cook them until lightly brown.
2. Add the meat, stir until the meat is cooked through. Add the red wine and wait until it's boiled.
3. Stir in the fresh tomatoes, tomato paste and tomato puree. Cook it for 3 minutes and add the beef stock, turn down the heat to medium low and cook for 1 hour or so just until the sauce is thickened. Stir occasionally.
4. Season the sauce with basil, dash of sugar, salt and pepper. Don't forget to taste and adjust seasoning with salt, pepper and sugar. 
5. Preheat oven to 190˚ C, in a bowl combine the ricotta, eggs, parmesan, mix them well.
6. In a 13"x9" or 32,5 cm x 23 cm baking pan spread a thin layer of sauce, place the lasagna noodles in single layer (edges overlapping), spread evenly 1/3 of the ricotta mixture and then spread evenly 1/3 of the meat sauce, sprinkle the top with 1/3 of the shredded mozzarella. Repeat with the rest of ingredients (2 more times). 
7. Bake it for 50 - 60 minutes or until the top is golden brown, allow to cool before serving.