Lasagne Al Forno (Italian Beef Lasagna)

insidetherustickitchen.com

Steve Ducharme

subheading: Ragu:

1 tablespoon olive oil

1 cup carrot finely chopped (1 large)

1 cup stalk celery finely chopped (1 large)

1 cup white onion finely chopped (1 large)

1 lb ground beef (mince) (500g)

1 lb ground pork (mince) (500g)

2.5 cups Passata (tomato puree US) (540g)

3 tablespoon tomato paste

1 cups red wine (250ml)

6 cups beef stock (1.5 litres)

2 bay leaves

1 teaspoon sea salt flakes and pepper

subheading: White Sauce:

5 tablespoon butter (70g)

5 tablespoon flour all-purpose (70g)

4 cups full fat milk (1 litre)

½ teaspoon nutmeg

1 cup parmesan freshly grated (70g)

1 teaspoon sea salt salt and pepper or to taste

subheading: Lasagne:

1 lb fresh lasagna pasta sheets (17 oz/500g)

2 balls mozzarella (8 oz/250g)

subheading: Equipment:

9x13 inch baking dish

Directions at insidetherustickitchen.com

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