Friday - - Good Food -

Prep time 80 mins with rest time Cook­ing time 40 mins Serves 6-8


400g cake flour 3 ex­tra-large eggs 1 tsp salt 50g tomato paste Mi­cro herbs, to gar­nish


Olive oil, for fry­ing 3 gar­lic cloves, crushed 2 onions, chopped 1kg beef mince 800g tinned tomato purée 500ml beef stock A hand­ful of pars­ley, chopped


160g but­ter ½ cup cake flour 2l milk 1¼ cup grated pecorino cheese

For the pasta, place the flour in a heap on a clean sur­face. Make a well in the cen­tre then add the eggs, salt and tomato paste. Gen­tly whisk with a fork, draw­ing in the flour as you go. Knead on a flour-dusted sur­face for about 5 min­utes un­til smooth. Wrap in cling film and keep aside for 30 min­utes to rest.

Di­vide the dough into 8 por­tions. Flat­ten one por­tion slightly and cover the rest. Set the pasta ma­chine on the widest set­ting and flour the ma­chine and dough well. Knead through the ma­chine 4 times, fold­ing the dough and rolling un­til a long strip forms. Con­tinue feed­ing the dough, set­ting the ma­chine a notch thin­ner un­til you reach the last set­ting. Cover and re­peat with the re­main­ing dough. For the sauce, heat oil in a pan and

sauté gar­lic and onion. Add mince and stir un­til brown and sea­son. Add tomato purée and stock and cook un­til slightly thick. Stir in pars­ley. For the cheese sauce, heat but­ter on medium un­til melted. Add flour and stir un­til smooth. Whisk in the milk, then stir un­til the sauce boils and thick­ens. Stir in pecorino and sea­son.

Cook the lasagne sheets in boil­ing salted wa­ter for 8 min­utes un­til al dente. Drain. Fold one sheet on a plate with lay­ers of sauces in be­tween. Re­peat with the rest, gar­nish with mi­cro herbs and serve.

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