My previous post highlighted how to make your own pasta. Well, here’s how to make something from that. Lasagne!
- 400g minced beef
- 1 tin of good quality canned tomatoes
- 1tbsp tomato puree
- 2 cloves garlic
- 1 onion
- 1 glass of red wine
- splash of worcester sauce
- glug of olive oil
- beef stock [or a stock cube – I use Knorr stock pots if I don’t have any home made stock to hand]
- parmesan cheese
Start by adding the beef to a hot pan with a glug of olive oil. Fry off until it starts to brown. Add the chopped onions and fry for 5 mins, or until the onions start to brown. Add chopped garlic and fry for another 5 mins. Deglaze with red wine and add tomato puree. Cook for a minute or two and add the canned tomatoes [remember to swish out the can with a splash of water and add to the sauce for extra tomatoey-ness!]. Add a splash or worcester sauce and season with black pepper. Add the beef stock. Stir, cover and cook on a low heat for 2 hours, stirring every 30 mins and adding water if needed. Seriously, the longer you leave it the better it gets, so no rushing this, ok?
While thats cooking, you can make the white sauce. Start by melting some butter in a pan and adding an equal amount of flour. Cook the roux for a couple of minutes and slowly add milk, whisking constantly. Keep doing this until you have a thick sauce that coats the back of a spoon. Remove from the heat and melt in a handful of grated strong cheese [A comte, gruyere or even a vintage cheddar is good].
Now to assemble the lasagne. In a large baking dish place your home made pasta sheets, covered by a layer of the meat sauce, then a layer of the white sauce. Repeat until the dish is almost full. Finally sprinkle generously with grated parmesan and place in a preheated 200 degree oven for about 20 mins or until the top is golden brown. Leave to stand for about 10 mins [make the salad!] then dig in. And have seconds.