Lasagne

Name: Lasagne
Total time: 270 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 500 g beef mince; 500 g pork mince; 2 onions; 3 carrots; 3 celery stalks; garlic; 3 bay leaves; 1 sprig thyme; 1 large glass red wine; 300 g tomato passata; 1 litre beef stock; 150 ml whole milk; 1 parmesan rind; salt; pepper; 166 g butter; 166 g flour; 1.5 litre whole milk; grating nutmeg; grating parmesan; 8 lasagne sheets

4h 30m

Serves 6

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Lasagne

tiktok.com

4h 30m

Serves 6

Directions

1Sear the pork and beef mince in some oil, in batches over a high heat until browned. Set aside.
2Finely dice the onions.
3Finely dice the celery stalks.
4Finely dice the carrots.
5Add the diced onions, carrots, and celery into the same pan and cook until softened and beginning to brown.
6Add the thyme, bay leaves, and grated garlic, and cook for a few more minutes.
7Add the red wine and cook for a few more minutes to allow the alcohol to evaporate.
8Add the stock, passata, and parmesan rind.
9Bring 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.
10Once cooked, remove the ragu from the oven and set aside.
11Prepare the pasta dough by combining flour, eggs, and olive oil, then kneading until smooth. Wrap it and let it rest.
12Melt the butter in a pan.
13Add the flour to the melted butter, mix, and cook for a few minutes to remove the "floury" taste.
14Gradually mix in the milk, continuously whisking to ensure no lumps form. Once all incorporated, cook for a few more minutes on the heat.
15Remove 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.
16Roll out the pasta dough into thin sheets using a pasta machine.
17Cut the pasta sheets to fit the baking dish.
18Add some of the ragu and béchamel to the bottom of your dish and spread out evenly.
19Lay 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.
20Cook the lasagne in a preheated oven of 180 C / 355 F until golden brown on top, about 45-60 minutes.
21Remove from the oven and leave to cool for 30 minutes before serving.
22Slice and serve the lasagne, garnished with extra grated Parmesan.

Ingredients

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

Lasagne

4h 30m

Serves 6

tiktok.com

Lasagne

tiktok.com

4h 30m

Serves 6

Directions

1Sear the pork and beef mince in some oil, in batches over a high heat until browned. Set aside.
2Finely dice the onions.
3Finely dice the celery stalks.
4Finely dice the carrots.
5Add the diced onions, carrots, and celery into the same pan and cook until softened and beginning to brown.
6Add the thyme, bay leaves, and grated garlic, and cook for a few more minutes.
7Add the red wine and cook for a few more minutes to allow the alcohol to evaporate.
8Add the stock, passata, and parmesan rind.
9Bring 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.
10Once cooked, remove the ragu from the oven and set aside.
11Prepare the pasta dough by combining flour, eggs, and olive oil, then kneading until smooth. Wrap it and let it rest.
12Melt the butter in a pan.
13Add the flour to the melted butter, mix, and cook for a few minutes to remove the "floury" taste.
14Gradually mix in the milk, continuously whisking to ensure no lumps form. Once all incorporated, cook for a few more minutes on the heat.
15Remove 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.
16Roll out the pasta dough into thin sheets using a pasta machine.
17Cut the pasta sheets to fit the baking dish.
18Add some of the ragu and béchamel to the bottom of your dish and spread out evenly.
19Lay 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.
20Cook the lasagne in a preheated oven of 180 C / 355 F until golden brown on top, about 45-60 minutes.
21Remove from the oven and leave to cool for 30 minutes before serving.
22Slice and serve the lasagne, garnished with extra grated Parmesan.

Ingredients

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