BEST-EVER LASAGNE
Serves 6 PREP TIME: Plus cooking time – 2hrs 15 min 2 tbsp olive oil 1 large (200g) onion, finely chopped 1 large (180g) carrot, finely chopped 1 stick (100g) celery, finely chopped 2 rashers (160g) rindless bacon, chopped 2 cloves garlic, finely chopped 600g pork and veal mince (or 300g each minced veal and pork) 2 tbsp tomato paste ½ cup (125ml) dry red wine 2 x 400g cans chopped tomatoes 1 cup (250ml) beef stock 250g dried lasagne sheets 1 cup (100g) grated mozzarella cheese for topping fresh basil leaves, to serve For the cheese sauce • 60g butter • 1/3 cup (50g) plain flour • 1L (4 cups) milk • 1 cup (80g) grated parmesan
cheese • pinch of ground nutmeg
1. Heat the oil in a large frying pan over medium-high heat; cook the onion, carrot, celery and bacon, stirring until the onion is soft. Add the garlic; cook for 1 min or until fragrant. Increase the heat to high. Add mince and cook, stirring, until browned. Add the tomato paste and cook, stirring, for 1 min. Now add wine and bring to the boil. Reduce heat and simmer, uncovered, until almost all the liquid has evaporated. Stir in tomatoes and stock. Simmer over very low heat, uncovered, for 1 hour, or until the Bolognese sauce is thick. Season to taste with sea salt and milled black pepper.
2. For the cheese sauce: While the Bolognese sauce simmers, heat the butter in a large saucepan. Add flour and cook, stirring, over medium heat until the mixture bubbles and thickens. Remove from heat and whisk in the milk. Cook, stirring, until the sauce boils and thickens. Remove from the heat and stir in parmesan and nutmeg. Season with sea salt and milled black pepper. Cool for 10 min.
3. Preheat oven to 180°C (160°C fan).
4. Spread a little of the Bolognese sauce into a greased 3-litre ovenproof dish. Top with a layer of lasagne sheets that overlap slightly. Spread with a little Bolognese sauce, then drizzle with some of the cheese sauce. Repeat the layers until all the ingredients are used. Scatter over the mozzarella.
5. Bake for about 40 min or until golden and the pasta is tender. If the top is becoming too brown, cover loosely with foil or baking paper.
6. Serve with fresh basil and a salad. SUITABLE FOR FREEZING AT THE END OF STEP 4. NOT SUITABLE FOR MICROWAVING