Growing up on a working Farmhouse Bed & Breakfast while holding on to the apron strings of her mother, Catherine Fulvio (nee Byrne) was destined ...
for the ragù:
2 tblsp olive oil, extra virgin
2 celery sticks, finely chopped
2 carrots, finely diced
1 red onion, chopped
2 garlic cloves, crushed
1 sprig rosemary
700 g minced beef
100 ml red wine
200 ml beef stock
600 g canned chopped tomatoes
1 tblsp tomato puree
salt and pepper, to season
for the ricotta sauce:
200 g ricotta cheese
200 ml cream
70g parmesan cheese, grated
0.25 tsp grated nutmeg
salt and pepper to taste
8-9 fresh spinach lasagne sheets
150 g mozzarella, thinly sliced
10 basil leaves
40 g parmesan, grated
salt and pepper
To prepare the ragù sauce, heat the olive oil in a large saucepan pan and sauté the celery, carrots and onions until soft. This will take about 10 minutes. Add the rosemary, garlic and continue to cook for a further 1 minute.
Add the beef and brown on a high heat, then pour over the wine and cook for about 2-3 minutes. Add the tomatoes and stock, tomato puree, season with salt and pepper, simmer uncovered for about 35-45 minutes. You may need to add a little more stock and check the seasoning, adding more salt and pepper to taste.
Preheat the oven to 180°C / Gas 4.
To prepare the ricotta sauce, beat the eggs, add ricotta, cream, parmesan, nutmeg, salt and pepper in a bowl.
To assemble, grease a 30cm x 20cm lasagne dish. Begin the layers with ragù sauce, mozzarella slices, basil leaves, spinach lasagna sheets and the ricotta sauce. Repeat ending with the ricotta sauce.
Sprinkle with the grated parmesan and bake for 30-35 minutes or until golden brown.