Ingredients
- FOR WHITE SAUCE:
- 4 1/2 oz chopped pancetta
- 2 onions peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 carrot peeled and chopped
- 2 sticks celery trimmed and chopped
- 3 lb 5oz ground beef
- 1 tbsp soy sauce
- 2 tbsp worcestershire sauce
- freshly ground black pepper
- 13 fl oz full fat milk
- 1 1/2 oz butter
- 14 fl oz beef stock
- 8 fl oz dry red wine
- 14 oz tomato puree
- handful fresh basil, finely chopped
- 8 fresh lasagne sheets
- 5 1/2 oz parmesan cheese, freshly grated
- 4 1/2 oz butter
- 4 oz flour
- 2 1/4 pt hot milk
- salt and freshly ground pepper
Preparation
Step 1
To make the meat sauce, fry the pancetta in a large pan. Add the onions and garlic and fry until softened but not colored. Add the carrot and celery and sweat for 10-15mins. Stir in the ground beef, soy sauce, worcestershire sauce, and a good grinding of pepper.
Break up the ground beef and fry on a medium heat until browned. Add the milk and butter, and cook to reduce by half. Stir in the stock, milk and tomato puree, then simmer uncovered, for at least one hour. Add the basil and cook for a further 30mins.
To make the white sauce, melt the butter in a pan. Add the flour, and stir to make a paste, then leave to bubble for a min or 2 until really dry. Gradually stir in the hot milk, allow it to come to a boil, then stir until the sauce thickens. Check the seasoning and remove from the heat.
Preheat the oven to 400. Lightly grease a deep 25.5x35.5/10x14inch ovenproof dish, then spread a layer of meat sauce over the base about 1/2" deep. Lay pasta sheets on top to cover the surface, then spoon on the white sauce to a depth of 1/2: followed by a sprinkling of parmesan. Repeat the layering, until you have used up all the ingredients, finishing with the white sauce on top and the last of the parmesan. Bake in a pre-heated oven for 40-45 mins until the top is bubbling and golden brown - don't worry about bubbling over the sides.