Beef lasagne
Prep
15-30 mins
Total
3 HRS 5 MIN
Servings
6 Servings
Ingredients
2
Onions
1
Carrot
2
Sticks of celery
2
Cloves of garlic
-
A glug of olive oil
-
A small handful of pancetta cubes
750 g
Minced beef
-
A glass of red wine
4 tbsp
Of Lea & Perrins worcestershire sauce
1 tbsp
Of tomato pure
400 g
A tin of chopped tomatoes
250 ml
Beef stock
50 g
Butter
50 g
Flour
500 ml
Milk
6
Cloves
-
Couple of bay leaves
12
No-cook lasagne sheets
-
A ball of mozzarella cheese
-
A block of parmesan cheese
-
A handful of basil leaves
Instructions
Step 1
Heat the olive oil in a large saucepan and add the pancetta and brown.
Step 2
Dice the carrot, celery, garlic and 1 of the onions.
Step 3
Add the beef and brown well.
Step 4
Squeeze the tomato purée into the pan and coat everything.
Step 5
Then pour in the wine and Worcestershire sauce.
Step 6
Let the liquid bubble for a few minutes before adding the chopped tomatoes and the stock.
Step 7
Bring to the boil, then turn down to a gentle simmer for at least an hour to allow the mixture to reduce.
Step 8
Halve the other onion and stud with the cloves.
Step 9
Heat the milk in a saucepan with the studded onion and bay leaves.
Step 10
Melt the butter in another medium sized saucepan.
Step 11
Beat in the flour and cook for a minute (making a roux).
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.
Step 13
Preheat the oven to 180°C.
Step 14
Spread the meat sauce over the bottom of a rectangle baking dish.
Step 15
Cover the layer with lasagne sheets, snapping them where needed to fit the dish.
Step 16
Spoon over a little white sauce and top with torn pieces of mozzarella, grated Parmesan and a few torn basil leaves.
Step 17
Repeat, finishing with a top layer of lasagne sheets.
Step 18
Scatter over a final layer of only cheese, then place in the oven for 30 minutes.
Step 19
Serve with some salad and garlic bread!
