• 2 tablespoons of tomato paste. • 300ml quality red wine. • 2 tins of whole peeled tomatoes. • 500ml beef stock. • 1 cup of whole milk
Equipment.
• Large Dutch oven • Wooden spoon • Potato masher
Method.
In a large Dutch oven, heat 2-3 tablespoons of olive oil over medium-low heat until it shimmers. Add the mirepoix and sauté for 5-10 minutes, stirring occasionally, until softened and slightly golden.
While the vegetables are cooking, prep the tomatoes. Mash the canned tomatoes with a potato masher, ensuring no whole tomatoes remain.
Once the mirepoix is golden brown, remove it from the pot. Add the pork and beef mince to the pot and sauté until browned. Drain off any excess liquid, reserving the meat juices, and remove the rendered fat.
Return the mirepoix to the pot with the browned meat. Pour in the wine and cook until the alcohol evaporates and the wine thickens slightly. Add the tomato paste and crushed tomatoes. Simmer for 5 minutes to reduce any acidity.
Pour in the stock. Reduce the heat to a low simmer. Cook for 6-8 hours, checking every half hour to ensure the ragu isn’t sticking and adding water if needed.
During the last hour of cooking, stir in 1/2 to 1 cup of whole milk. Stir well and allow the sauce to simmer gently to incorporate the milk.
The final result should look thick and luxurious without being dry or burnt.
Season to taste with salt, black pepper, and fresh basil leaves.
Layering the lasagne
To begin layering the lasagna, start by spreading a thin layer of Bolognese sauce evenly across the bottom of your prepared baking dish. Next, place a layer of lasagna pasta sheets on top of the Bolognese sauce.
Continue by adding another thin layer of Bolognese sauce over the pasta sheets. Following this, pour a thin layer of béchamel sauce over the Bolognese, using a spatula to spread it evenly across the surface.
Next, lay down another layer of pasta sheets on top of the béchamel. Evenly distribute the cooked, crumbled sausage over the pasta. After, spread another thin layer of Bolognese sauce over the sausage.
Now, pour a thin layer of béchamel sauce over the Bolognese, spreading it evenly. Place another layer of pasta sheets on top of the béchamel. Cover this layer with a thin layer of béchamel, basil leaves and top with your cheese of choice, I chose parmesan and red Leicester.
Bake at 180 for 30 minutes covered in foil, remove the foil and bake for an additional 15 minutes to brown the cheese.
Serve with the seriously considered salad and garlic bread.
2 Comments
For the Ragu:
Mirepoix.
• 1 onion, diced.
• 2 carrots, diced.
• 2 sticks of celery, diced.
Meat.
• 1kg of mixed pork and beef mince.
Sauce.
• 2 tablespoons of tomato paste.
• 300ml quality red wine.
• 2 tins of whole peeled tomatoes.
• 500ml beef stock.
• 1 cup of whole milk
Equipment.
• Large Dutch oven
• Wooden spoon
• Potato masher
Method.
In a large Dutch oven, heat 2-3 tablespoons of olive oil over medium-low heat until it shimmers. Add the mirepoix and sauté for 5-10 minutes, stirring occasionally, until softened and slightly golden.
While the vegetables are cooking, prep the tomatoes. Mash the canned tomatoes with a potato masher, ensuring no whole tomatoes remain.
Once the mirepoix is golden brown, remove it from the pot. Add the pork and beef mince to the pot and sauté until browned. Drain off any excess liquid, reserving the meat juices, and remove the rendered fat.
Return the mirepoix to the pot with the browned meat. Pour in the wine and cook until the alcohol evaporates and the wine thickens slightly. Add the tomato paste and crushed tomatoes. Simmer for 5 minutes to reduce any acidity.
Pour in the stock. Reduce the heat to a low simmer. Cook for 6-8 hours, checking every half hour to ensure the ragu isn’t sticking and adding water if needed.
During the last hour of cooking, stir in 1/2 to 1 cup of whole milk. Stir well and allow the sauce to simmer gently to incorporate the milk.
The final result should look thick and luxurious without being dry or burnt.
Season to taste with salt, black pepper, and fresh basil leaves.
Layering the lasagne
To begin layering the lasagna, start by spreading a thin layer of Bolognese sauce evenly across the bottom of your prepared baking dish. Next, place a layer of lasagna pasta sheets on top of the Bolognese sauce.
Continue by adding another thin layer of Bolognese sauce over the pasta sheets. Following this, pour a thin layer of béchamel sauce over the Bolognese, using a spatula to spread it evenly across the surface.
Next, lay down another layer of pasta sheets on top of the béchamel. Evenly distribute the cooked, crumbled sausage over the pasta. After, spread another thin layer of Bolognese sauce over the sausage.
Now, pour a thin layer of béchamel sauce over the Bolognese, spreading it evenly. Place another layer of pasta sheets on top of the béchamel. Cover this layer with a thin layer of béchamel, basil leaves and top with your cheese of choice, I chose parmesan and red Leicester.
Bake at 180 for 30 minutes covered in foil, remove the foil and bake for an additional 15 minutes to brown the cheese.
Serve with the seriously considered salad and garlic bread.
What, no fucking ziti now?
Lasagna looks great, nice job