Place the minced meat on a GN container and roast in the Combi oven. Heat a pan, add olive oil, slowly fry the garlic (peeled and sliced) until lightly coloured, then add the rosemary, bay leaves and tomatoes. Cook slowly for about 30 minutes with a lid on. Add your minced meat and season well, Simmer for another 20 minutes, stirring every now and then. Romeve the rosemary and bay leave.
In another pan put the milk, parsley, nutmeg, onion and black pepper and bring gently to the boil. In another pan melt the butter add the flour, mix well, then strain the milk and add it a ladleful at a time, stirring it in well until you have a thick smooth white sauce (bechamel). Bring it to the boil and simmer for 15 minutes. Take off the heat and add the greated parmesan and season well. Cover the bottom of GN container with pasta sheets, to with meat ragú, then some white sauce and sprinkling of parmesan and reapeat the layers until you have run out of meat. Keep back enough white sauce for a final layer, tear over the mozzarella and drizzle with olive oil. Put it in the oven and bake.