How to Make Lasagne

bbc.co.uk

Maya

subheading: For the sauce:

olive oil

1 onion, finely chopped

1 carrot, chopped

2 sticks celery, chopped

1 bay leaf

3 garlic cloves, crushed

500g/1lb 2oz beef mince

2 tbsp tomato purée

125ml/4fl oz red wine

1 x 400g/14oz tin chopped tomatoes

400 to 500ml/14 to 18fl oz beef stock

sea salt and freshly ground black pepper

subheading: For the béchamel sauce:

75g/2½oz unsalted butter

75g/2½oz plain flour

1 litre/1¾ pint full-fat milk

¼ tsp freshly grated nutmeg

subheading: To assemble:

250 to 300g/9 to 10½oz dried lasagne sheets that don’t require soaking

150g/5½oz parmesan, to serve

extra virgin olive oil, for drizzling

Recipe tips

For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat. Once hot, add a glug of oil and then add the onion, carrot, celery and bay leaf and cook for 5 to 6 minutes, or until softened. Add the garlic and continue to cook for two minutes.

Turn the heat up and add the mince to the pan and continue to fry, breaking up any large chunks, until the meat is brown all over. Season with salt and pepper. Once completely browned, add the tomato purée, mixing well. Cook for two minutes and then pour in the red wine and turn up the heat to bubble the wine. Cook for 3 to 4 minutes, scraping any bits stuck to the bottom of the pan.

Directions at bbc.co.uk

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