Lasagne

270 mins
Serves 6
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Directions

  1. 1Sear the pork and beef mince in some oil, in batches over a high heat until browned. Set aside.
  2. 2Sear the pork and beef mince in some oil, in batches over a high heat until browned. Set aside.
  3. 3Sear the pork and beef mince in some oil, in batches over a high heat until browned. Set aside.
  4. 4Finely dice the onions.
  5. 5Finely dice the onions.
  6. 6Finely dice the onions.
  7. 7Finely dice the celery stalks.
  8. 8Finely dice the celery stalks.
  9. 9Finely dice the celery stalks.
  10. 10Finely dice the carrots.
  11. 11Finely dice the carrots.
  12. 12Finely dice the carrots.
  13. 13Add the diced onions, carrots, and celery into the same pan and cook until softened and beginning to brown.
  14. 14Add the diced onions, carrots, and celery into the same pan and cook until softened and beginning to brown.
  15. 15Add the diced onions, carrots, and celery into the same pan and cook until softened and beginning to brown.
  16. 16Add the thyme, bay leaves, and grated garlic, and cook for a few more minutes.
  17. 17Add the thyme, bay leaves, and grated garlic, and cook for a few more minutes.
  18. 18Add the thyme, bay leaves, and grated garlic, and cook for a few more minutes.
  19. 19Add the red wine and cook for a few more minutes to allow the alcohol to evaporate.
  20. 20Add the red wine and cook for a few more minutes to allow the alcohol to evaporate.
  21. 21Add the red wine and cook for a few more minutes to allow the alcohol to evaporate.
  22. 22Add the stock, passata, and parmesan rind.
  23. 23Add the stock, passata, and parmesan rind.
  24. 24Add the stock, passata, and parmesan rind.
  25. 25Bring the ragu to a simmer, cover, and place into a preheated oven of 160 C / 320 F. Cook for 3-4 hours, checking hourly and adding more liquid if it is looking dry. Add the milk 1 hour before finishing.
  26. 26Bring the ragu to a simmer, cover, and place into a preheated oven of 160 C / 320 F. Cook for 3-4 hours, checking hourly and adding more liquid if it is looking dry. Add the milk 1 hour before finishing.
  27. 27Bring the ragu to a simmer, cover, and place into a preheated oven of 160 C / 320 F. Cook for 3-4 hours, checking hourly and adding more liquid if it is looking dry. Add the milk 1 hour before finishing.
  28. 28Once cooked, remove the ragu from the oven and set aside.
  29. 29Once cooked, remove the ragu from the oven and set aside.
  30. 30Once cooked, remove the ragu from the oven and set aside.
  31. 31Prepare the pasta dough by combining flour, eggs, and olive oil, then kneading until smooth. Wrap it and let it rest.
  32. 32Prepare the pasta dough by combining flour, eggs, and olive oil, then kneading until smooth. Wrap it and let it rest.
  33. 33Prepare the pasta dough by combining flour, eggs, and olive oil, then kneading until smooth. Wrap it and let it rest.
  34. 34Melt the butter in a pan.
  35. 35Melt the butter in a pan.
  36. 36Melt the butter in a pan.
  37. 37Add the flour to the melted butter, mix, and cook for a few minutes to remove the "floury" taste.
  38. 38Add the flour to the melted butter, mix, and cook for a few minutes to remove the "floury" taste.
  39. 39Add the flour to the melted butter, mix, and cook for a few minutes to remove the "floury" taste.
  40. 40Gradually mix in the milk, continuously whisking to ensure no lumps form. Once all incorporated, cook for a few more minutes on the heat.
  41. 41Gradually mix in the milk, continuously whisking to ensure no lumps form. Once all incorporated, cook for a few more minutes on the heat.
  42. 42Gradually mix in the milk, continuously whisking to ensure no lumps form. Once all incorporated, cook for a few more minutes on the heat.
  43. 43Remove the béchamel from the heat, add in the grated parmesan, a few gratings of nutmeg, and season with salt and pepper to taste. Set aside until ready to use.
  44. 44Remove the béchamel from the heat, add in the grated parmesan, a few gratings of nutmeg, and season with salt and pepper to taste. Set aside until ready to use.
  45. 45Remove the béchamel from the heat, add in the grated parmesan, a few gratings of nutmeg, and season with salt and pepper to taste. Set aside until ready to use.
  46. 46Roll out the pasta dough into thin sheets using a pasta machine.
  47. 47Roll out the pasta dough into thin sheets using a pasta machine.
  48. 48Roll out the pasta dough into thin sheets using a pasta machine.
  49. 49Cut the pasta sheets to fit the baking dish.
  50. 50Cut the pasta sheets to fit the baking dish.
  51. 51Cut the pasta sheets to fit the baking dish.
  52. 52Add some of the ragu and béchamel to the bottom of your dish and spread out evenly.
  53. 53Add some of the ragu and béchamel to the bottom of your dish and spread out evenly.
  54. 54Add some of the ragu and béchamel to the bottom of your dish and spread out evenly.
  55. 55Lay some sheets of pasta over the top, followed by a layer of ragu, then a layer of béchamel sauce, and finally a grating of parmesan. Repeat two more times, then finish with a generous grating of parmesan.
  56. 56Lay some sheets of pasta over the top, followed by a layer of ragu, then a layer of béchamel sauce, and finally a grating of parmesan. Repeat two more times, then finish with a generous grating of parmesan.
  57. 57Lay some sheets of pasta over the top, followed by a layer of ragu, then a layer of béchamel sauce, and finally a grating of parmesan. Repeat two more times, then finish with a generous grating of parmesan.
  58. 58Cook the lasagne in a preheated oven of 180 C / 355 F until golden brown on top, about 45-60 minutes.
  59. 59Cook the lasagne in a preheated oven of 180 C / 355 F until golden brown on top, about 45-60 minutes.
  60. 60Cook the lasagne in a preheated oven of 180 C / 355 F until golden brown on top, about 45-60 minutes.
  61. 61Remove from the oven and leave to cool for 30 minutes before serving.
  62. 62Remove from the oven and leave to cool for 30 minutes before serving.
  63. 63Remove from the oven and leave to cool for 30 minutes before serving.
  64. 64Slice and serve the lasagne, garnished with extra grated Parmesan.
  65. 65Slice and serve the lasagne, garnished with extra grated Parmesan.
  66. 66Slice and serve the lasagne, garnished with extra grated Parmesan.

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
  • garlic
  • garlic
  • garlic
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 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
  • 1 parmesan rind
  • 1 parmesan rind
  • 1 parmesan rind
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 166 g butter
  • 166 g butter
  • 166 g butter
  • 166 g flour
  • 166 g flour
  • 166 g flour
  • 1.5 litre whole milk
  • 1.5 litre whole milk
  • 1.5 litre whole milk
  • grating nutmeg
  • grating nutmeg
  • grating nutmeg
  • grating parmesan
  • grating parmesan
  • grating parmesan
  • 8 lasagne sheets
  • 8 lasagne sheets
  • 8 lasagne sheets

Equipment

PanChef's knifeCutting boardVegetable peelerGraterCorkscrewWine glassMixing bowlPasta machineBaking dishSpatula

Tips

  • Check the ragu hourly and add more liquid if it is looking dry.
  • Add milk to the ragu 1 hour before finishing.
  • Cook the flour with the butter for a few minutes to remove the "floury" taste.
  • Gradually mix in the milk for the béchamel, continuously whisking to ensure no lumps form.
  • Allow the lasagne to cool for 30 minutes before serving.