by RobinImported from a photo
A deeply flavourful, slow-cooked meat ragu layered with tender pasta, creamy béchamel, and melted mozzarella, baked until golden and bubbling. This hearty dish is a true Italian classic, perfect for a comforting meal.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
1Onion
1Celery
1Carrot
1 cloveGarlic
1 tbspOlive oilFinely dice 1 onion, 1 celery, and 1 carrot. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, add the diced Onion, Celery, and Carrot, and cook until softened, about 8-10 minutes. Meanwhile, mince 1 clove garlic.
Garlic
⅝kgGround beef
400gGround pork
50gTomato paste
1 tbspBalsamic vinegar
150mlDry white wineStir in the minced Garlic, 50g tomato paste, and 1 tbsp balsamic vinegar, cooking for 2-3 minutes, stirring constantly, until fragrant. Add ⅝kg ground beef and 400g ground pork, break up the meat with a spoon, and brown it thoroughly, about 10-12 minutes, then drain any excess fat. Pour in 150ml dry white wine, bring to a simmer while scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 5 minutes.
0.8kgTomatoes
1 tspSalt
½ tspBlack pepper
¼ tspChilli flakes
1Parmesan rind
1gRosemaryAdd 0.8kg tomatoes, 1 tsp salt, ½ tsp black pepper, ¼ tsp chilli flakes, 1 parmesan rind, and 1g rosemary. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for at least 4 hours, stirring occasionally, adding a splash of water or stock if the sauce becomes too thick.
Parmesan rindRosemary
50mlMilk
25gButterPreheat the oven to 180°C Ober-/Unterhitze. Remove the Parmesan rind and Rosemary sprigs from the ragu. Stir in 50ml milk and 25g butter until melted and combined, then taste and adjust seasoning.
¼ tspSalt⅛ tspBlack pepper400mlMilk25gButter
25gFlour
½ tspThyme
¼ tspNutmegMelt 25g butter in a separate saucepan over medium heat, whisk in 25g flour, and cook for 1-2 minutes to form a roux. Gradually whisk in 400ml milk, ensuring no lumps form, then bring to a simmer, reduce heat, and cook, stirring constantly, until thickened, about 5-7 minutes. Season with ¼ tsp salt, ⅛ tsp black pepper, ½ tsp thyme, and freshly grated ¼ tsp nutmeg.
250gLasagne sheets
250gMozzarella
100gTomato sauceShred 250g mozzarella. Spread a thin layer of ragu on the bottom of a large ovenproof dish, arrange a layer of 250g lasagne sheets over the ragu, and top with a layer of ragu, then a layer of Mozzarella, and finally a layer of béchamel. Repeat these layers until all ingredients are used, finishing with a layer of pasta, then spread 100g tomato sauce over the top pasta layer and sprinkle with any remaining Mozzarella.
50gParmesanCover the dish loosely with foil and bake for 25 minutes. Meanwhile, grate 50g parmesan.
1 bunchBasilParmesanRemove the foil and sprinkle with fresh 1 bunch basil and the grated Parmesan. Return to the oven and bake uncovered for another 15 minutes, or until golden brown and bubbling.
Let the lasagne rest for 10-15 minutes before slicing and serving so the layers set and do not fall apart.