Lasagne of Love

nigella.com

Dijana Dragicevich

subheading: FOR THE MEAT SAUCE:

2 large-ish onions (approx. 350g / 2¾ cups chopped)

3 to 4 x 15ml tablespoons olive oil

125 millilitres full fat milk

4 x 15ml tablespoons tomato puree

2 carrots (approx. 250g)

1 stick of celery

4 fat cloves of garlic

150 grams rindless pancetta (or bacon)

A small bunch of flatleaf parsley (approx. 20g)

1 x 15ml tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

⅛ teaspoon dried chilli flakes

350 grams minced beef

350 grams minced pork

250 millilitres red wine (good enough to drink) or red vermouth

500 millilitres beef stock

2 x 400 grams tins of chopped tomatoes

2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)

3 fresh bay leaves

subheading: FOR THE BÉCHAMEL:

Vegetable prep detritus from meat sauce, above

1 litre full fat milk plus more as needed

1 teaspoon soft sea salt flakes (or ½ teaspoon fine sea salt)

A good grinding of white pepper

2 fresh bay leaves

100 grams unsalted butter

100 grams plain flour

3 x 15ml tablespoons (approx. 40g) freshly grated Parmesan

subheading: FOR ASSEMBLING:

18 to 20 dried lasagne sheets

1 ball mozzarella not bufala

5 x 15ml tablespoons (approx. 40g) freshly grated Parmesan

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