Lasagne alla Bolognese

July 20, 2021

Serves 8          Prep time 30 minutes          Cooking time 1 hour 30 minutes

INGREDIENTS

Ragu

1/2 cup olive oil

1 onion, chopped small

1 celery stalk, chopped small

1 medium carrot, chopped small

250g pancetta (or bacon), chopped fine

500g beef mince

500g pork mince

salt & pepper

1 cup milk

1 cup red or white wine

1 tin crushed tomato

2 or 3 cups beef stock

Besciamella

100g butter

100g flour

4 cups milk

salt to your taste

1/2 tsp ground nutmeg

250gms Parmigiano-Reggiano (parmesan cheese), for grating on top

Lasagne sheets

METHOD

For the Ragu - In a large Dutch oven or saucepan, add the olive oil and heat over medium heat. Add onions, celery, carrots and pancetta and cook until soft and beginning to caramelise. 

Add the meat to the pan breaking it up well. Add the wine and deglaze the bottom of the saucepan. When the meat begins to change colour and release its own liquids, add the milk. Cook until the moisture is completely evaporated, 8-10 minutes. Add tomatoes and 2 cups of beef stock. Bring to a boil, reduce heat, and simmer, adding more stock if needed. Taste and season to your liking. Here's where you add your preferences .. rosemary, basil, italian herbs... Thicken the ragu if you like. Let it simmer for 40 minutes

For the besciamella - In a medium saucepan, heat butter until melted. Add flour and stir until smooth, about a minute. Over medium heat, add the milk gradually and stir until smooth. Add salt and nutmeg.  OR use your Thermomix - very easy for making bechamel sauce.

Soak the lasagna sheets in water for 5 minutes. Grease a large (33 x 24cm) deep baking tray and spread the ragu in a thin layer, then lasagna, then bechamel. Keep layering and finish with bechamel on top. Spread your parmesan cheese across the top. 

Cover and freeze or bake at 180C for 30-35 minutes or until the top is golden.  ENJOY! 

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