Week3

For the Bolognese sauce:

2 tbsp of olive oil

500 gr ground beef

1/2 medium onion, diced

2 cloves of garlic, minced

1 small carrot, diced

1 stalk of celery, diced

1 can of plum tomatoes

1 tbsp of tomato paste

100ml of dry white wine

1 tbsp of sugar

2 tsp of dried oregano, 2 tsp of dried basil

1 twig of rosemary

Salt, pepper

For the Bechamel sauce:

2 tbsp of butter

2 tbsp of flour

500ml of milk

Nutmeg, Salt, Freshly grounded pepper

Essentials:

Lasagne sheets

Mozzarella

Parmigiano Reggiano

Step1

Heat 2 tbsp of olive oil in a large casserole pan on a high heat. Once hot, add chopped carrot, celery, onion and garlic. Stirring regularly. Cook for 3-5 mins. Add ground beef, using a wooden spoon to break it up. Reduce the heat to medium and cook for 7-10mins. Add wine and cook until all the liquid has evaporated, stirring occasionally. Add the can of plum tomatoes, breaking them up with a spoon. Add tomato paste and seasonings. Give everything a good stir and reduce the heat to low. Leave to simmer around 1-1,5 hours, stirring occasionally.

Step2

Heat butter. Add the flour and stir well, then add the milk and seasonings. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.

Step3

Preheat the oven to 200ºC. To build your lasagne, spoon the Bechamel sauce into a large dish and spread it out evenly, then snap over some lasagne sheets, making sure they are completely covered with the Bechamel sauce. Spoon over the Bolognese sauce. Add Mozzarella. Repeat this 4-5 times, finishing with a layer of the Bechamel sauce and Parmigiano Reggiano.

Step4

Word's Best Lasagne Recipe