E6: Good Lasagne

INGREDIENTS

500g beef mince

4 italian sausages, casings removed

3 tbs olive oil, plus extra to drizzle

1 carrot, diced

1 celery stalk, diced

1 onion, diced

3 garlic cloves, finely chopped

1 cup red wine

2 tsp dried greek oregano

⅔ cup parsley, finely chopped

2 400g can crushed tomatoes

250ml beef bone broth (or stock)

8 fresh lasagne sheets

Bechamel

100g butter

⅓ cup flour

1L milk

1 cup parmesan, finely grated

1 cup mozzarella, grated

method

Preheat oven to 180’C.

Heat an ovenproof pan over medium high heat. In a large bowl mix mince and sausage meat together. Cook mince, in batches for 4-5mins or until browned and crisp. Remove from pan.

Add 1tbs olive oil and onion, season and cook for 2mins until onion is starting to soften. Add carrot, celery and continue to cook for 4-5mins then add the garlic and cook a further 1min. Return meat to the pan along with the red wine. Allow to reduce for 2-3mins. Add dried oregano and parsley. Pour in crushed tomatoes, bone broth and reduce heat to low. Bring to a simmer and then transfer to the oven and cook for 25-30mins or until sauce has reduced. Place ragu in a bowl and reserve pan.

Meanwhile for the bechamel, place a saucepan over medium high heat. Add butter and once it is bubbling add flour and stir to create a paste, cook for 1min. Add milk, a little at a time stirring after each addition. Continue stirring as bechamel thickens for 3-4mins. Season with salt and pepper and add ½ cup of the parmesan and all the mozzarella. And whisk until combined. Set aside.

Bring a large pot of salted water to the boil and add 1tbs olive oil. Place lasagne sheets into the water and cook for 1min then gently remove.

To assemble, using the ragu pan, spread  ¼ cup of the bechamel over the base of the pan and drizzle over 1tbs olive oil. Top with 2 lasagne sheets followed by a ¼ of the ragu and then a ½ cup of bechamel. Repeat layers 3 more times, finishing with a layer of bechamel on the top. Drizzle with olive oil and top with remaining parmesan. Cook in oven for 25-30mins or until golden and bubbling. Allow to rest for 10mins before serving.