Slow Cooked Pork Lasagne

donnahay.com.au

Mel

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

2KG BONELESS PORK SHOULDER, TRIMMED AND CUT INTO THIRDS

SEA SALT AND CRACKED BLACK PEPPER

BROWN ONION, FINELY CHOPPED

6 CLOVES GARLIC, CRUSHED

1 TABLESPOON PLAIN (ALL-PURPOSE) FLOUR

¼ CUP (55G) BROWN SUGAR

½ CUP (125ML) MALT VINEGAR

¼ CUP THYME LEAVES, PLUS EXTRA TO SERVE

2 TABLESPOONS SMOKED PAPRIKA

½ TEASPOON CAYENNE PEPPER

2 CUPS (500ML) CHICKEN STOCK

2 X 400G CANS CHOPPED TOMATOES

4 FRESH BAY LEAVES

3 CUPS (270G) GRATED PROVOLONE

2 CUPS (200G) GRATED MOZZARELLA

200G FRESH LASAGNE SHEETS

subheading: BECHAMEL SAUCE:

40G UNSALTED BUTTER, CHOPPED

¼ CUP (35G) PLAIN (ALL-PURPOSE) FLOUR

2 CUPS (500ML) MILK

1½ TABLESPOONS DIJON MUSTARD

Directions at donnahay.com.au

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