Enjoy beef lasagne

Serves 8 Prep Time: 1 hour

For the pasta 1 batch of pasta dough 50g sachet tomato paste

For the Bolognese Olive or avocado oil for frying 3 garlic cloves, crushed 2 onions, chopped 1kg beef mince 2x400g tin tomato purée 500ml beef stock handful parsley, chopped

For the cheese sauce 160g butter 125ml cake flour 2l milk 310ml Pecorino, grated

Method 1. For the pasta, prepare the dough, but replace one of the eggs with the tomato paste. Divide the pasta into eight portions and continue with the basic recipe

2. For the Bolognese sauce, heat a splash of oil and sauté the garlic and onions. Add the mince and cook stirring, until browned. Season. Add the tomato purée and stock and cook for 10 to 15 minutes or until slightly thickened. Stir in the parsley.

3. For the sauce, heat the butter on medium until melted. Add the flour and stir to a smooth paste. Whisk in the milk and stir until the sauce has boiled and thickened. Stir in the Pecorino and season.

4. Cook the lasagne sheets in salted boiling water for about eight minutes or until al dente, and drain. Fold one sheet onto a serving plate with the layers of the Bolognese and cheese sauce between. Repeat with the rest.

Basic pasta dough Serves 8 Prep time 30 minutes + resting 660ml cake flour 4 eggs 5ml salt

1. Pour the flour into a clean surface. Make a well in the centre and the eggs. Gently whisk with a fork, drawing in the flour as you go.

2. Knead on a flour-dusted surface for about 5 minutes or until smooth and elastic. Wrap in plastic wrap and set aside for 30 minutes to rest.

3. Divide the dough into four portions. Flatten one portion slightly and cover the rest. Set the pasta machine on the widest setting and flour the machine and dough well. Feed through the machine four times, folding the dough and rolling until smooth and a long strip forms.

4. Continue feeding the dough through, setting the machine a notch thinner each time, until you reach the last setting. Cover and repeat with the remaining dough.