Name: Lasagne with rich ragu
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Yield: 4
Ingredients: Ragu; 4 tablespoon olive oil; 1 small onion, finely diced; 1 celery stalk, finely diced; 1 small carrot, peeled, finely diced; 150 gram pancetta or streaky bacon, finely diced; 1 teaspoon chilli flakes; 300 gram quality lean beef mince; 300 gram quality lean lamb mince; 2 clove garlic, crushed; 150 millilitre dry white wine; 200 millilitre hot beef stock; 400 gram can tomato puree; 2 tablespoon tomato paste; 1/2 cup fresh oregano leaves, chopped (or 1 tsp dried oregano); bechamel sauce; 4 tablespoon butter; 4 tablespoon flour; pinch white pepper; 500 millilitre milk; 2 pinch ground nutmeg; to assemble and serve; 4 knobs softened butter, for greasing; 400 gram fresh lasagne sheets; 150 gram parmesan, grated; 200 gram buffallo mozzarella, grated; 1 cup basil leaves, sliced; dressed salad leaves, to serve

Ingredients

Ragu

4 tablespoon olive oil

1 small onion, finely diced

1 celery stalk, finely diced

1 small carrot, peeled, finely diced

150 gram pancetta or streaky bacon, finely diced

1 teaspoon chilli flakes

300 gram quality lean beef mince

300 gram quality lean lamb mince

2 clove garlic, crushed

150 millilitre dry white wine

200 millilitre hot beef stock

400 gram can tomato puree

2 tablespoon tomato paste

1/2 cup fresh oregano leaves, chopped (or 1 tsp dried oregano)

bechamel sauce

4 tablespoon butter

4 tablespoon flour

pinch white pepper

500 millilitre milk

2 pinch ground nutmeg

to assemble and serve

4 knobs softened butter, for greasing

400 gram fresh lasagne sheets

150 gram parmesan, grated

200 gram buffallo mozzarella, grated

1 cup basil leaves, sliced

dressed salad leaves, to serve

Method

1.To make the ragu, heat olive oil in a large non-stick saucepan on medium heat. Add onion, celery and carrot and fry for 8-10 minutes, then add pancetta, chilli flakes, beef, lamb and garlic. Reduce heat and cook for 20 minutes, then deglaze the pan with white wine and cook until the liquid reduces.

2.Add stock, tomato purée and paste and bring to the boil. Turn down heat to very low and simmer for 1 hour until the ragu is thick and rich in flavour. Remove from the heat, season to taste, then fold in oregano.

3.To make the béchamel, melt butter on a low heat in a pan, stir in flour, add a pinch of salt and white pepper and cook on low heat for 1 minute. Gradually add milk, stirring to combine with flour. Bring to a simmer for 5-8 minutes, stirring constantly to make a thick sauce. Season with nutmeg and set aside.

4.Preheat oven to 200°C and grease a 30cm x 20cm baking dish with butter. To assemble lasagne, cover base with a thin layer of ragu, then béchamel, then cover with a layer of lasagne. Drizzle some béchamel over the lasagne, then add a layer of ragu. Sprinkle some parmesan over the ragu, then repeat process until you have three layers of pasta. Finish with a layer of béchamel, a sprinkle of parmesan, grated mozzarella and sliced basil leaves.

5.Cover with a lid or tinfoil and bake for 25 minutes. Remove cover and bake for a further 15 minutes. Remove from oven and leave to rest for 15 minutes before cutting and serving. Serve with dressed salad leaves.

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Ingredients

Method

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