Peel and finely dice the onion and garlic. Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Finely dice the bacon.
Fry the bacon in a large pan without fat until crispy and remove. Add oil to the bacon fat, heat up. Fry the minced meat in it until crumbly. Fry onions, garlic and chilli briefly. Season with salt and pepper.
Stir in tomato paste and sweat briefly. Deglaze with tomatoes and juice, bring to the boil and simmer for 8-10 minutes. Mash the tomatoes.
Meanwhile cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Cut mozzarella into thin slices. Grate Gouda roughly.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the béchamel sauce, heat butter in a pot. Dust with flour and sauté lightly while stirring. Stir in milk and cream.
Bring to the boil and simmer for about 1 minute, stirring continuously. Season to taste with salt and pepper.
Drain the pasta and put it back into the pot. Stir the bacon into the chopped tomato sauce. Season with salt, pepper and sugar. Mix the sauce well with the noodles. Pour into an ovenproof dish. Pour béchamel sauce evenly over it.
Cover with mozzarella, sprinkle with gouda. Bake in a hot oven for 20-25 minutes.