52 weeks of little helps

Next-level lasagne

  1. In a large pan, heat the olive oil. Fry 1 diced onion, 1 diced carrot, 1 diced stick of celery and 2 finely chopped garlic cloves, until softened. Add 500g of pork and beef mince mix and fry on a medium heat until golden. Turn up the heat, pour in 200ml of wine and simmer until reduced. Stir in 1 teaspoon of tomato purée, 400g of chopped tomatoes and 200ml of beef stock. Add 1 teaspoon of Worcestershire sauce and simmer for 15 mins, or until the liquid has reduced. Season to taste.
  2. While that’s cooking, make the white sauce. Melt 50g of butter in a small saucepan over a low heat and add 50g of flour. Whisk until combined and cook on low for 1-2 minutes. Remove from the heat and gradually whisk in 550ml of milk until you have a loose sauce. Season and return to a gentle heat, whisking constantly until the sauce thickens.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish, starting with 1/3 each of the ragu, then the pasta, then the white sauce. Repeat twice. Top with 50g of Parmesan and 150g of mozzarella then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top. Serve and enjoy immediately.

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Next-level lasagne

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