Directions
- 1Crisp up the pancetta, set aside.
- 2Brown the beef mince in the same pan until it sizzles and colours.
- 3Add onion, carrot, celery, garlic, and pancetta back in.
- 4Sweat for a few minutes.
- 5Stir through the tomato purée, cook for 2 mins.
- 6Pour in the red wine.
- 7Let the alcohol evaporate.
- 8Add beef stock, tomatoes, bay leaves (and parmesan rind if you have).
- 9Simmer gently for 1 hour.
- 10For the béchamel: melt butter.
- 11Stir in flour, cook for 2 mins.
- 12Slowly whisk in milk until smooth.
- 13Melt through the Boursin.
- 14Season to taste.
- 15Build the lasagne: ragu → sheets → béchamel → mozzarella.
- 16Repeat layers.
- 17Bake at 200°C/400°F for 35 minutes until bubbling and golden.
- 18Rest 15–20 minutes before slicing.
- 19Enjoy!
Ingredients
- 1 onion
- 2 carrots
- 2 celery sticks
- 4 garlic cloves
- 250 g pancetta
- 1 kg beef mince
- 1 tbsp tomato purée
- 1 glass red wine
- 300 ml beef stock
- 2 tins chopped tomatoes
- 2 bay leaves
- 50 g butter
- 50 g plain flour
- 500 ml whole milk
- 1 Boursin Cheese
- Salt
- pepper
- Lasagne sheets
- Shredded mozzarella
- Fresh basil
Equipment
pan
Tips
- Let the alcohol evaporate after adding red wine.
- Rest the lasagne for 15-20 minutes before slicing.
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