Lasagne with pulled beef

SERVES 6 PREPARATION: 15 MIN COOKING: 2 HR

MEAT SAUCE

30ml (2T) olive oil

1kg beef goulash

2 onions, roughly chopped 2 garlic cloves, crushed

30ml (2T) flour

500ml (2c) beef stock

5ml (1t) brown sugar

45ml (3T) tomato paste

15ml (1T) fresh thyme, chopped 2 cans (400g each) chopped

tomatoes

WHITE SAUCE

50g butter

60ml (¼c) flour

750ml (3c) hot milk

50g cheddar cheese, grated salt and pepper

TO FINISH

12 sheets lasagne, blanched 75g cheddar cheese, grated

Preheat the oven to 180°C and grease an ovenproof baking dish. 1 MEAT SAUCE Heat the oil in a frying pan over medium heat. Fry the beef in batches until browned. Remove from the pan and transfer to a bowl.

2 Cook the onion and garlic in the pan until soft. Return the meat to the pan and stir in the flour, add the stock and bring to the boil. Add the sugar, tomato paste and thyme. Stir well.

3 Stir in the chopped tomatoes. Bring to the boil again, cover and simmer for 1½ hours or until the beef is tender.

4 WHITE SAUCE Melt the butter in a saucepan. Add the flour and cook over medium heat for 1 minute. Gradually whisk in the hot milk until the sauce has thickened. Stir in the cheese and season with salt and pepper.

5 TO FINISH Put a third of the meat sauce in the base of the ovenproof dish. Spoon a third of the white sauce on top. Arrange a layer of lasagne sheets over. Season with salt and pepper. Spoon half of the remaining meat sauce on top and cover with half of the white sauce.

6 Put another layer of lasagne sheets on top and finish with layers of the remaining meat sauce and white sauce. Sprinkle the cheddar cheese over.

7 Bake for 30 minutes or until golden brown on top.