Recipes

Beef lasagne

6 Servings

Appetizers

3 HRS 5 MIN

Prep

15-30 mins

Cook

2 HRS 45 MIN

Ingredients

2 

Onions

1 

Carrot

2 

Sticks of celery

2 

Cloves of garlic

- 

A glug of olive oil

- 

A small handful of pancetta cubes

750 g

Minced beef

- 

A glass of red wine

4 tbsp

Of Lea & Perrins worcestershire sauce

1 tbsp

Of tomato pure

400 g

A tin of chopped tomatoes

250 ml

Beef stock

50 g

Butter

50 g

Flour

500 ml

Milk

6 

Cloves

- 

Couple of bay leaves

12 

No-cook lasagne sheets

- 

A ball of mozzarella cheese

- 

A block of parmesan cheese

- 

A handful of basil leaves

Instructions

Step 1

Heat the olive oil in a large saucepan and add the pancetta and brown.

Step 2

Dice the carrot, celery, garlic and 1 of the onions.

Step 3

Add the beef and brown well.

Step 4

Squeeze the tomato purée into the pan and coat everything.

Step 5

Then pour in the wine and Worcestershire sauce.

Step 6

Let the liquid bubble for a few minutes before adding the chopped tomatoes and the stock.

Step 7

Bring to the boil, then turn down to a gentle simmer for at least an hour to allow the mixture to reduce.

Step 8

Halve the other onion and stud with the cloves.

Step 9

Heat the milk in a saucepan with the studded onion and bay leaves.

Step 10

Melt the butter in another medium sized saucepan.

Step 11

Beat in the flour and cook for a minute (making a roux).

Step 12

Pour in the strained, infused milk slowly, whisking constantly. Only add more milk once the last has been fully incorporated and is lump free.

Step 13

Preheat the oven to 180°C.

Step 14

Spread the meat sauce over the bottom of a rectangle baking dish.

Step 15

Cover the layer with lasagne sheets, snapping them where needed to fit the dish.

Step 16

Spoon over a little white sauce and top with torn pieces of mozzarella, grated Parmesan and a few torn basil leaves.

Step 17

Repeat, finishing with a top layer of lasagne sheets.

Step 18

Scatter over a final layer of only cheese, then place in the oven for 30 minutes.

Step 19

Serve with some salad and garlic bread!