Try our chefs recommended recipe this week to keep you warm this winter.
For the meat sauce
3 tbsp. olive oil
2 celery sticks, finely chopped
1 onion, finely chopped
1 carrot, (about 100g/ 4oz) finely chopped
3 garlic gloves, crushed
140g pack cubetti di pancetta
500g pack beef mince
500g pork mince
200 ml milk
2 x 400g chopped tomatoes
2 bay leaves
1 rosemary sprig
2 thyme sprigs
2 tsp dried oregano
2 beef stock cubes
300ml red wine
For the lasagne
400g dried pasta sheets (or make your own if you’re feeling brave)!
50g parmesan, finely grated
For the white sauce (béchamel)
1 ½ l milk
1 onion, thickly sliced
3 bay leaves
100g plain flour
Good grating of nutmeg
The first thing you need to do is make the béchamel sauce. To do this put the milk, onion, bay and cloves into a large saucepan and heat gently until just before it boils. Take off the heat and leave to one side for an hour in order to infuse the milk.
Next make the meat sauce- put the oil, celery, onion, carrot, garlic and pancetta in a saucepan. Gently cook until all of the vegetables are soft but not coloured.
Empty the mince, milk and the tomatoes into the saucepan and using a wooden spoon stir and ensure all of the mince is broken up by pushing against the sides of the pan
Once the mince has broken down, stir in the herbs, stock cubes and wine bringing all of the ingredients to a simmer.
Cover and allow to cook for 1 hour ensuring your stir occasionally.
Uncover and allow to gently simmer for a further 30 mins to an hour until the meat is tender- season to taste.
No return to your béchamel sauce, strain through a fine sieve into either 1 or 2 jugs. Melt butter into the pan, using a wooden spoon mix in the flour and cook for 2 minutes.
Then, stir the strained milk in, a little bit at a time. Initially the mix will become a thick paste but continue the process, gradually adding milk. Bring to a gentle simmer once all the milk is in, continuously stirring (use a whisk if you still have lumps). Allow to gently bubble for a few minutes then add salt, pepper and nutmeg to season.
Heat your oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a baking dish approx. 3.5 litres.
Cover with a single layer of pasta sheets then top with a quarter of the béchamel sauce. Spoon over a third of the meat sauce and scatter over some parmesan.
Repeat the process and layers of two more times or until you have used all of the meat sauce. After adding the final layer of pasta, use the rest of the béchamel and remaining Parmesan.
Place in the oven and bake for 1 hour until your luscious lasagne is bubbling, crispy on top and brown in colour.
Serve and enjoy