Ingredients
Method
Make the Ragu
- Heat a heavy bottomed pot to medium high and add the diced pancetta. Cook off until browned and the fat is rendered.
- Remove the pancetta and cook off the minced beef in batches until browned off. Season with salt and pepper and add olive oil if needed. Reove when browned.
- Dice your onion, carrot and celery and add them to the pot. Season with salt and cook for 3-5 minutes, until softened.
- Add the garlic and cook for 2 more minutes, until fragrant.
- Add the tomato puree and cook for a minute, until the oils start to separate.
- Add the red wine and cook until reduced. Add the nutmeg and mix.
- Add in the beef stock and mix well.
- Use some butchers twine to tie the thyme and rosemary together into a bouquet garni. Add this, the bay leaves and the parmesan rind and mix in.
- Cover and cook on low for 3 hours. Str every 30 minutes or so to stop it from burning. In the last 30 minutes, add the milk.
Make the Bechemel
- Add the butter to a pan over medium heat and melt.
- Add the four and mix, until it forms a thick paste.
- Gradually add the milk, a couple of splashes at a time, mixing into the flour. Do this until it gradually forms a thick liquid.
- Add in your nutmeg and season with salt and pepper. Mix well and cook until it coats the back of a spoon. If you run your finger across the back of the spoon, the line should remain and not fill in!
Assembling the Lasagna
- Take your dish and add a thin layer of ragu to the bottom.
- Spread a layer of bechemel sauce over the top.
- Scatter some grated parmesan on top.
- Lay your first sheet of pasta down.
- Repeat until you have laid down 3 sheets of pasta. For the top, put just a layer of ragu on top, and cover with the fresh mozzeralla.
- Heat your oven to 180°C. Add in your lasagna and bake for 20 minutes. Check it and see if the top is nice and bubbly. If not, put it back in for another 5 minutes.Serve and enjoy!