Lasagne
- 1 tbsp oil
- 1 white onion
- 2 carrots
- 3 garlic cloves
- 140g pancetta
- 800g beef mince
- 200ml milk
- 800g canned chopped tomatoes
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 2 beef stock cubes
- 500ml red wine
- 400g dried pasta sheets
- 50g parmesan
- 1½l milk
- 100g butter
- 100g flour
- ¼ tsp nutmeg
- Chop 1 white onion, 3 garlic cloves and 2 carrots
- Heat 1 tbsp oil in a large saucepan and fry the onion and garlic until just starting to brown
- Add the carrots and 140g pancetta, and gently cook until the vegetables soften
- Stir in 800g beef mince, 200ml milk and 800g canned chopped tomatoes, followed by 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, 2 beef stock cubes, 2 bay leaves and 500ml red wine and bring to a simmer
- Cover and cook for 1 hour, stirring occasionally
1 hour
- Uncover and gently simmer for 30 minutes, until the meat is tender
30 minutes
- Meanwhile, melt 100g butter in a medium sized pan, mix in the 100g flour and cook for 2 minutes
2 minutes
- Stir in the 1½l milk a little at a time avoiding lumps. When all the milk is in, bring to a gentle simmer, stirring constantly. Cook until thickened
- Season with salt, pepper and ¼ tsp nutmeg
- Heat oven to 180ºC
- Spread a spoonful of the meat sauce over the base of a large baking dish, cover with a single layer of 400g dried pasta sheets sheets then top with a quarter of the white sauce. Spoon over a third of the meat sauce and scatter over a little of the 50g parmesan. Repeat the layers – pasta, white sauce, meat and parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the white sauce and remaining parmesan
- Bake for 1 hour until bubbling, browned and crisp on top
1 hour