The ultimate comfort food and probably one of the most recognised dishes in the world – the humble lasagne. You need to set a little time aside here as a great ragu takes time, but the results are worth the wait.
Ingredients
For the ragu
- 1 box of lasagne sheets
- 400g Good quality Steak Mince
- 200g Good quality Pork Mince
- 1 x grated carrot
- 1 x finely chopped white onion
- 100g finely chopped mushroom
- 2 cloves minced garlic
- 2 sprigs thyme
- 1 tbsp of smoked paprika
- 100 ml red wine
- 500ml beef stock
- 1 bay leaf
- 80 g tomato puree
For the cheese sauce
- 600 ml milk
- 50 g butter
- 50 g flour
- 100g parmesan or pecorino cheese
- 1 tsp black pepper
- ½ tsp nutmeg
- 1 tsp salt
Method
- In a wide based heavy duty casserole pot fry the beef & pork mince until browned – don't overload the pan
- Remove the meat & add the vegetables with the Tomato puree, garlic, thyme & smoked paprika – Gently fry for 3-4 minutes with the lid on if you have 1 .
- Add the wine, beef stock & bay leaf. Turn down to a very low heat & simmer for at least 2 hrs .
For the cheese sauce
- Melt the butter & mix with the flour
- Gently add the milk & bring to a simmer
- Add the cheese, nutmeg, salt & pepper & simmer for 2 minutes
For assembling
- Layer equally the pasta, ragu, cheese sauce three times in an oven proof suitable sized tray
- Bake for 45- 50 minutes 190 gas mark 6
- For best results leave to fully cool & reheat the next day
