60ml extra virgin olive oil
1 onion, finely diced
1 carrot, finely grated
1 clove garlic, crushed
440g crushed tomatoes
500g beef mince
125ml red wine
2 tab tomato paste
1 cup beef stock
¼ cup fresh basil
¼ cup fresh oregano
1. Heat 30ml oil in a large saucepan, and sauté onions over low heat with a pinch of salt until translucent (about 10 minutes).
2. Add carrots and garlic, and cook for 6-8 minutes.
3. Add tomatoes, and continue to simmer.
4. Meanwhile, heat 30ml oil in a frying pan, and brown the mince. Make sure you cook well to get some good colour into the meat.
5. Add the wine to deglaze, and simmer until the wine has nearly reduced completely.
6. Add the tomato paste, and cook for 2-3 minutes, then add the meat to the tomato mixture.
7. Add the beef stock, and simmer uncovered over low heat for about 90 minutes, until the sauce has thickened.
8. Add the herbs, and salt and pepper to taste, and remove from heat.
4 cups milk
1. Melt the butter in a heavy bottomed saucepan, then stir in the flour and cook for 5-6 minutes until lightly golden. Don’t allow to brown.
2. Add the milk, and stir to combine. Add the bay leaf, and cook for 5-6 minutes until the sauce boils and thickens.
3. Season with salt and pepper, remove from heat and remove the bay leaf.
250g mozzarella, sliced
100g parmesan or pecorino, grated
1. Place a layer of bolognese sauce in the base of a deep lasagne dish. Cover with some béchamel, then some grated parmesan and a few pieces of mozzarella, then lasagne sheets.
2. Repeat twice more, but don’t finish with the lasagne sheets. Instead, cover the final layer of béchamel with slices of mozzarella.
3. Bake in 190C oven for 25-30 minutes (if using fresh pasta) or 35-40 minutes (if using packet pasta) until pasta is cooked and the lasagne is golden. If the cheese starts to get overcooked, cover with foil for the remainder of the cooking time.