Crisp up the pancetta and set it…
Crisp up the pancetta and set it aside.
GOOD FOOD
Proper Lasagne
Pancetta and beef ragù layered with béchamel, cheese and lasagne sheets.
By Italian KitchenPREP30 min
COOK95 min
SERVES8
DIFFICULTYModerate
Let’s make it
Brown the beef mince in the same…
Brown the beef mince in the same pan until it sizzles and colours.
Add the onion, carrots, celery, garlic, and…
Add the onion, carrots, celery, garlic, and pancetta back to the pan. Sweat for a few minutes.
Stir through the tomato purée and cook…
Stir through the tomato purée and cook for 2 minutes, then pour in the red wine. Let the alcohol evaporate.
Add the beef stock, chopped tomatoes, bay…
Add the beef stock, chopped tomatoes, bay leaves, and parmesan rind if using. Simmer gently for 1 hour.
For the béchamel, melt the butter, stir…
For the béchamel, melt the butter, stir in the flour, and cook for 2 minutes.
Slowly whisk in the milk until smooth,…
Slowly whisk in the milk until smooth, then melt through the Boursin. Season to taste with salt and pepper.
Build the lasagne in layers of ragù,…
Build the lasagne in layers of ragù, lasagne sheets, béchamel, and mozzarella. Repeat the layers.
Bake at 200°C/400°F for 35 minutes, until…
Bake at 200°C/400°F for 35 minutes, until bubbling and golden.
Rest for 15–20 minutes before slicing
Rest for 15–20 minutes before slicing. Finish with fresh basil.
