Eileen Dunne-Crescenzi's Lasagne

Ingredients

  • 350 g of dried lasagna sheets (or enough to line your oven tray and created4 layers)
  • 200 g of grated parmesan cheese
  • 500g of quality minced beef
  • 500 g of quality minced pork
  • (or 1 kg of minced beef)
  • 150 g pancetta
  • 4 tins of plum tomatoes (300g each)
  • 2 large ripe beef tomatoes, chopped
  • 400 g mozzarella, chopped
  • 1 diced medium carrot
  • 1 diced stick of celery
  • 1 diced large onion
  • 2 bay leaves
  • Sprig of rosemary
  • Fresh basil
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 1 glass of red wine

Ingredients for Bechamel Sauce

  • 50 g butter
  • 50g plain flour
  • 500 ml fresh milk
  • Method for ragu

Method

Preheat the oven to 200 degrees

In a heavy based saucepan saute' the pancetta in a little oil until crisp. Remove from the pan and set aside.

In a large wide based saucepan saute’ the onion, celery and carrot in 5 tablespoons of extra virgin olive oil, over a low heat for 10 minutes. Add the beef and pork mince and stir until the meat turns a nice deep pink colour. Add the red wine and increase the heat to cook off the alcohol and then reduce the heat.

Add the tinned and fresh tomatoes and stir. Add the pancetta and 150 ml of water.

Tie the herbs together to create a bouquet garni and add to the pot, cover and simmer for two hours. Add salt and pepper to your taste. Check the sauce regularly and blend the tomatoes using a wooden spoon. Add water should your ragu’ tend to dry.

Prepare the bechamel sauce

Melt the butter in a heavy based saucepan. When the butter starts to foam add the flour little by little, and whisk until all the flour has been absorbed. Gradually pour in the milk and continue whisking. Continue to whisk over a low heat until the sauce thickens and coats the back of a spoon. Remove the saucepan from the heat.

Assemble your Lasagne

Paint the base of an oven dish (25x27 cm circa) with olive oil and line with lasagna sheets.

Pour over a layer of ragu, drizzle with bechamel sauce and sprinkle with parmesan and dot with mozzarella.

Repeat the process for another three layers.

Bake in a hot oven for 30 minutes until golden and you can cut through the lasagna easily. Rest for 10 minutes before cutting.

SERVES 10