Lasagne

5 mins
Serves 6
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Directions

  1. 1Sear the pork & beef mince in batches over high heat until browned. Set aside.
  2. 2Sear the pork & beef mince in batches over high heat until browned. Set aside.
  3. 3Sear the pork & beef mince in batches over high heat until browned. Set aside.
  4. 4Add the onions, carrots & celery to the pan and cook until softened and browned. Add thyme, bay leaves, and garlic; cook for a few minutes.
  5. 5Add the onions, carrots & celery to the pan and cook until softened and browned. Add thyme, bay leaves, and garlic; cook for a few minutes.
  6. 6Add the onions, carrots & celery to the pan and cook until softened and browned. Add thyme, bay leaves, and garlic; cook for a few minutes.
  7. 7Add red wine, cook to evaporate alcohol. Then, add beef stock, tomato passata, and parmesan rind.
  8. 8Add red wine, cook to evaporate alcohol. Then, add beef stock, tomato passata, and parmesan rind.
  9. 9Add red wine, cook to evaporate alcohol. Then, add beef stock, tomato passata, and parmesan rind.
  10. 10Bring the ragu to a simmer, cover, and bake at 160°C/320°F for 3-4 hours, checking hourly and adding liquid if needed. Add milk 1 hour before finishing.
  11. 11Bring the ragu to a simmer, cover, and bake at 160°C/320°F for 3-4 hours, checking hourly and adding liquid if needed. Add milk 1 hour before finishing.
  12. 12Bring the ragu to a simmer, cover, and bake at 160°C/320°F for 3-4 hours, checking hourly and adding liquid if needed. Add milk 1 hour before finishing.
  13. 13Make the béchamel sauce: melt butter in a pan, add flour, cook for a few minutes. Gradually add milk while whisking to avoid lumps; cook for a few more minutes.
  14. 14Make the béchamel sauce: melt butter in a pan, add flour, cook for a few minutes. Gradually add milk while whisking to avoid lumps; cook for a few more minutes.
  15. 15Make the béchamel sauce: melt butter in a pan, add flour, cook for a few minutes. Gradually add milk while whisking to avoid lumps; cook for a few more minutes.
  16. 16Remove from heat; stir in parmesan, nutmeg, salt, and pepper. Set aside.
  17. 17Remove from heat; stir in parmesan, nutmeg, salt, and pepper. Set aside.
  18. 18Remove from heat; stir in parmesan, nutmeg, salt, and pepper. Set aside.
  19. 19Make the pasta dough, roll it out using a pasta machine, and cut into sheets.
  20. 20Make the pasta dough, roll it out using a pasta machine, and cut into sheets.
  21. 21Make the pasta dough, roll it out using a pasta machine, and cut into sheets.
  22. 22Layer ragu and béchamel in a baking dish, add pasta sheets, and repeat layers twice, ending with parmesan.
  23. 23Layer ragu and béchamel in a baking dish, add pasta sheets, and repeat layers twice, ending with parmesan.
  24. 24Layer ragu and béchamel in a baking dish, add pasta sheets, and repeat layers twice, ending with parmesan.
  25. 25Bake at 180°C/355°F until golden brown (45-60 min). Let cool for 30 minutes before serving.
  26. 26Bake at 180°C/355°F until golden brown (45-60 min). Let cool for 30 minutes before serving.
  27. 27Bake at 180°C/355°F until golden brown (45-60 min). Let cool for 30 minutes before serving.

Ingredients

  • 500 g beef mince
  • 500 g beef mince
  • 500 g beef mince
  • 500 g pork mince
  • 500 g pork mince
  • 500 g pork mince
  • 2 onions
  • 2 onions
  • 2 onions
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 3 celery stalks
  • 3 celery stalks
  • 3 celery stalks
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 parmesan rind
  • 1 parmesan rind
  • 1 parmesan rind
  • 1 large glass red wine
  • 1 large glass red wine
  • 1 large glass red wine
  • 300 g tomato passata
  • 300 g tomato passata
  • 300 g tomato passata
  • 1 litre beef stock
  • 1 litre beef stock
  • 1 litre beef stock
  • 150 ml whole milk
  • 150 ml whole milk
  • 150 ml whole milk
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 166 g butter
  • 166 g butter
  • 166 g butter
  • 166 g flour
  • 166 g flour
  • 166 g flour
  • 1.5 litres whole milk
  • 1.5 litres whole milk
  • 1.5 litres whole milk
  • 0 nutmeg
  • 0 nutmeg
  • 0 nutmeg
  • 0 parmesan
  • 0 parmesan
  • 0 parmesan
  • 8 lasagne sheets
  • 8 lasagne sheets
  • 8 lasagne sheets

Equipment

frying panknifecutting boardgratercorkscrewwine glasswooden spoonpasta machine