OPEN BEEF LASAGNE

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

YELLOW PASTA

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

BOLOGNESE SAUCE

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

CHEESE SAUCE

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.