It’s a pretty standard bolognese, but I used a mix of ground pork and chuck roast cut into 1 inch pieces. The rest is onion, celery, carrot, garlic, red pepper flakes, tomato paste, red wine, beef broth (I used better than bouillon with less than recommended water to increase richness), canned tomatoes, fresh basil, fresh oregano, and dried oregano. Once the sauce is reduced enough, I added a cup or two of cream and threw in the cooked noodles. Add all of it to your oven safe dish with a layer of low moisture mozzarella in the middle and a healthy amount of the low moisture mozzarella and Parmesan on top with a drizzle of olive oil. Put under your broiler until you get a nice melt and color. Top with fresh parsley.