Beef lasagne

Instructions

1. Step 1

   Heat the olive oil in a large saucepan and add the pancetta and brown.

2. Step 2

   Dice the carrot, celery, garlic and 1 of the onions.

3. Step 3

   Add the beef and brown well.

4. Step 4

   Squeeze the tomato purée into the pan and coat everything.

5. Step 5

   Then pour in the wine and Worcestershire sauce.

6. Step 6

   Let the liquid bubble for a few minutes before adding the chopped tomatoes and the stock.

7. Step 7

   Bring to the boil, then turn down to a gentle simmer for at least an hour to allow the mixture to reduce.

8. Step 8

   Halve the other onion and stud with the cloves.

9. Step 9

   Heat the milk in a saucepan with the studded onion and bay leaves.

10. Step 10

    Melt the butter in another medium sized saucepan.

11. Step 11

    Beat in the flour and cook for a minute (making a roux).

12. Step 12

    Pour in the strained, infused milk slowly, whisking constantly. Only add more milk once the last has been fully incorporated and is lump free.

13. Step 13

    Preheat the oven to 180°C.

14. Step 14

    Spread the meat sauce over the bottom of a rectangle baking dish.

15. Step 15

    Cover the layer with lasagne sheets, snapping them where needed to fit the dish.

16. Step 16

    Spoon over a little white sauce and top with torn pieces of mozzarella, grated Parmesan and a few torn basil leaves.

17. Step 17

    Repeat, finishing with a top layer of lasagne sheets.

18. Step 18

    Scatter over a final layer of only cheese, then place in the oven for 30 minutes.

19. Step 19

    Serve with some salad and garlic bread!