Lasagne of Love

nigella.com

Pat

subheading: FOR THE MEAT SAUCE:

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

3 to 4 tablespoons olive oil

½ cup whole milk

4 tablespoons tomato puree

2 carrots (approx. 250g)

1 stick of celery

4 fat cloves of garlic

6 ounces rindless pancetta (or bacon)

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

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

⅛ teaspoon red pepper flakes

12 ounces ground beef

12 ounces ground pork

1 cup red wine (good enough to drink) or red vermouth

2 cups beef broth

2 x 14 ounces tins of diced tomatoes

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

3 fresh bay leaves

subheading: FOR THE BÉCHAMEL:

Vegetable prep detritus from meat sauce, above

4 cups whole 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

7 tablespoons unsalted butter

¾ cup all-purpose flour

3 tablespoons (approx. 40g) freshly grated Parmesan

subheading: FOR ASSEMBLING:

18 to 20 dried lasagne sheets

1 ball mozzarella not bufala

5 tablespoons (approx. 40g) freshly grated Parmesan

Directions at nigella.com

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