Directions
- 1Sear the pork & beef mince in batches over high heat until browned. Set aside.
- 2Add the onions, carrots & celery to the pan and cook until softened and browned. Add thyme, bay leaves, and garlic; cook for a few minutes.
- 3Add red wine, cook to evaporate alcohol. Then, add beef stock, tomato passata, and parmesan rind.
- 4Bring 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.
- 5Make 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.
- 6Remove from heat; stir in parmesan, nutmeg, salt, and pepper. Set aside.
- 7Make the pasta dough, roll it out using a pasta machine, and cut into sheets.
- 8Layer ragu and béchamel in a baking dish, add pasta sheets, and repeat layers twice, ending with parmesan.
- 9Bake 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 pork mince
- 2 onions
- 3 carrots
- 3 celery stalks
- 3 bay leaves
- 1 sprig thyme
- 1 parmesan rind
- 1 large glass red wine
- 300 g tomato passata
- 1 litre beef stock
- 150 ml whole milk
- 0 salt
- 0 pepper
- 166 g butter
- 166 g flour
- 1.5 litres whole milk
- 0 nutmeg
- 0 parmesan
- 8 lasagne sheets
Equipment
frying panknifecutting boardgratercorkscrewwine glasswooden spoonpasta machine
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