In a large skillet or saucepan, brown the ground beef and pork over medium-high heat until cooked through. Drain excess fat. Add chopped onion and garlic to the skillet and cook until softened. Stir in crushed tomatoes, tomato sauce, red wine (if using), oregano, basil, salt, and pepper. Simmer the sauce for at least 30-45 minutes, allowing the flavors to meld. Stir occasionally. In a separate saucepan, melt butter over medium heat. Stir in the flour to create a roux. Cook for a minute or two, being careful not to brown it. Gradually whisk in the milk to avoid lumps. Cook the sauce until it thickens, stirring constantly. Season with salt and a pinch of nutmeg.

Prepare the Coffee Soaking Mixture: Brew strong coffee and let it cool to room temperature. Add sugar to the coffee and stir until dissolved. If using, add coffee liqueur to the coffee mixture and stir. 2. Make the Mascarpone Filling: In a heatproof bowl, whisk together egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture becomes pale and slightly thickened. This step is known as "sabayon." Remove from heat and let it cool for a few minutes. Add softened mascarpone to the egg yolk mixture and whisk until smooth. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined. Be careful not to deflate the whipped cream. 3. Assemble the Tiramisu: Dip each ladyfinger into the coffee mixture, ensuring they are well-coated but not overly soaked. Arrange a layer of dipped ladyfingers in the bottom of a serving dish or individual serving glasses. Spread half of the mascarpone filling over the layer of ladyfingers. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone filling. Cover and refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors to meld.

Prepare the Chicken: Clean and make shallow cuts on the chicken pieces to allow the marinade to penetrate. Pat the chicken dry with paper towels to remove excess moisture. 2. Make the Marinade: In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, ground coriander, ground cumin, garam masala, turmeric powder, smoked paprika, lemon juice, salt, and vegetable oil. Mix the marinade until well combined. 3. Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate. Marinate for at least 4 hours, or ideally overnight for the best flavor. 4. Preheat the Oven or Grill: If using an oven, preheat it to the highest temperature (usually around 475°F or 245°C). If using a grill, preheat it to medium-high heat. 5. Cook the Tandoori Chicken: For the oven method, place a wire rack on a baking sheet. Arrange the marinated chicken pieces on the rack. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and has a charred appearance. If using a grill, cook the chicken for about 15-20 minutes, turning occasionally until cooked through and charred. 6. Garnish and Serve: Garnish the Tandoori Chicken with fresh coriander leaves and serve with lemon wedges. Serve hot with naan or rice and your favorite chutney or raita. Enjoy your homemade Tandoori Chicken with its deliciously smoky and spicy flavor!