Lasagna

Serves 8 - 10 (2 large baking dishes)

5 hours

Ingredients

Bolognese

White onion 2

Carrot 1 large

Celery 2 sticks

Streaky bacon 275g

Beef mince 800g

Garlic 5 cloves

Whole milk 700ml

Nutmeg 1/4 teaspoon

Red wine 500ml

Tomato Puree 2 tbsp

Tinned tomatoes 2 x 400g tin

Flour 150g

Butter 150g

Milk 1.5 litre

Nutmeg 1/2 tsp

Fresh lasagna sheets 400g

Parmesan 200g

Mozzarella 2 x 150g balls

Method

To make the Bolognese...

1. Chop the onion, carrot and celery finely.

2. In a heavy based pan, add a good glug of oil and fry the onions low and slow until translucent.

3. Add the carrot and celery and fry for another several minutes.

4. Chop the bacon into small pieces and add to the pan along with the crushed garlic.

5. In a separate large frying pan, brown the mince in sections. Once browned all over, add to the main pan trying to avoid getting too much of the fatty juice in with it.

6. Pour in the milk and stir through the meat. Turn the heat down to a very low simmer and stir frequently until the liquid has completely gone (about 1 hour).

7. Grate the nutmeg in and then pour in the wine, continuing to stir frequently as it simmers.

8. When the wine has evaporated (about 1 hour) add the tinned tomatoes and puree and stir well. Make sure the heat is on a minimum and cooked uncovered for another 2 (ish) hours, stirring occasionally and making sure the bottom does not catch.

9. Season liberally to taste with salt, pepper and some sugar if required.

Cooking the lasagna...

1. To make the Bechamel, melt the butter in a large saucepan . Stir in the flour using a whisk until a smooth paste and cook for 30 seconds or so.

2. Gradually add the milk bit by bit, stirring with the whisk all the time to combine. Once all the milk has been added continue stirring for a further 5 minutes until the sauce is smooth and viscous. Add the nutmeg and season generously (3tsp of salt).

3. Grate the Parmesan and tear apart the Mozzarella.

4. Now begin constructing the lasagna. This recipe makes enough for two large baking dishes. Start by putting down a thin layer of Bolognese sauce at the bottom of a baking dish. Next cover this with a layer of lasagna sheets. On top of this add another thin layer of Bolognese, followed by a thin layer of Bechamel, some torn Mozzarella and a sprinkling of Parmesan. Repeat this until you have done 4 layers of pasta, and finish the top with some Bechamel sauce, Mozzarella and Parmesan.

5. Bake in the oven for 40 minutes or until golden brown and bubbling.

6. Eat and enjoy!