Sauce Bolognese prepare as chill fat and fry all the ingredients in the following order: olive oil, onion (chopped) garlic cloves chopped, minced meat tomatoes. Tampering with spices and simmer 10-something of minutes, then remove. If it becomes thick add water (sugar is to kill the acidity of the tomatoes). In other pot prepare sauce Béchamel as follows - warming up the oil with the butter and fry the flour for about a minute. Add slightly warmed milk and stirring continuously (with wire). Waiting to boil 3-4 moments. Remove from heat and tampering with spices (the original is nutmeg instead of cumin, but I like the smell of cumin). It is the order - one pancake mazhem with white sauce, put the top one that mazhem red sauce and rolled up. In a rectangular baking dish with indicative size 25h17 cm, 8-10 cm deep to accommodate plenty of sauce, pre-coated with about 1-2 cm white sauce redim finished rolls tightly to each other. Pour the white sauce to cover well. Sprinkle with cheese and bake at 180C degrees for 10-something minutes. * The truth is that my last such execution in pancakes with white sauce added grated boiled eggs and pickles shredded. * mince Instead I used the first home lukanka, sausage of the same weight.