Beef Lasagna
, 2 h 50 min, Serves 6
A layered Italian lasagna with slow-cooked beef ragù, béchamel, and three cheeses.
| prepPreheat oven to 350°F / 180°C (fan forced). | |||||||||||||
| prepLine baking tray with extra virgin olive oil or melted butter using a pastry brush. | |||||||||||||
| 500 g veal mince | Heat olive oil in pot | Cook soffrito 5–10 min until softened | Brown mincemeat, stirring often | Add wine, simmer until evaporated | Add passata, cover & simmer 1 hr | Uncover, add water, simmer 1 hr low | Spread ragù on tray, layer pasta | Layer ragù, cheeses & béchamel | Repeat layers 5–6 times total | Top with basil tomato sauce | Cover with foil, bake 350°F / 180°C, 20 min | Remove foil, sprinkle cheese, bake 10 min | Remove & cool before serving |
| 500 g pork mince | |||||||||||||
| 1 carrot, diced into small cubes | |||||||||||||
| 1 celery stick, diced into small cubes | |||||||||||||
| ½ brown onion, diced into small cubes | |||||||||||||
| 1 glass red wine | |||||||||||||
| 2 bottles Italian passata | |||||||||||||
| 1 glass water | |||||||||||||
| Salt & pepper to taste | |||||||||||||
| 25 g butter | Melt butter on low heat | Whisk in flour until smooth | Slowly add milk, whisk until creamy | Season with salt & nutmeg | |||||||||
| 25 g plain flour | |||||||||||||
| 250 ml milk | |||||||||||||
| Sprinkle of salt | |||||||||||||
| Sprinkle of nutmeg | |||||||||||||
| Fresh egg lasagna pasta sheets | Cut lasagna sheets to fit dish | ||||||||||||
| Provolone cheese | |||||||||||||
| Buffalo mozzarella (or Fior di latte) | |||||||||||||
| Grated pecorino (or Parmigiano Reggiano) | |||||||||||||
| Extra virgin olive oil | |||||||||||||
| Plain basil tomato sauce | |||||||||||||
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