3 Hour Lasagne

There's no doubt about it, a lasagne is one of the most comforting dishes ever. Especially one that takes 3 hours to make. If you've got time to burn get involved in some of this...it's a guaranteed classic.


For the ragu
500g pork mince
500g beef mince
3/4 of 1 large onion, finely chopped
3 cloves of garlic
4 sticks of celery, finely chopped
2 carrots, finely chopped
2 x 400g can of chopped tomatoes
500ml red wine
200ml beef stock
2 x stem of rosemary
3 ball of mozzarella, sliced
handful of grated Parmesan
4 strips of anchovies, sliced lengthways

For the Bechamel sauce
1 1/4 pints of milk
pinch of ground nutmeg
1/4 onion
2 x bay leaves
50g butter
50g plain flour

How to make:

Cook the onion, celery and carrot on a medium heat for 15 minutes until soft and translucent. Add the crushed garlic and rosemary and fry for another 2 minutes.

Add the mince and cook until the juices from the meat have absorbed. Then add 400ml of the red wine and cook for 45 minutes.

Once the meat has absorbed the wine, add the tomatoes and beef stock and simmer for 2 hours adding the rest of the wine in stages. Season with salt and pepper.

15 minutes before the ragu is ready, heat the milk in a saucepan along with the 1/4 onion, nutmeg and bay leaves.

In a separate pan, melt the butter and mix together with the flour. Then add the milk in stages to the butter/flour mixture. Whisk thoroughly until all or most of the lumps have gone. If there are too many lumps after about 5 minutes, sieve the bechemal sauce into another pan.

In a glass or casserole dish, layer up the lasagne as follows: lasagne sheets, ragu, mozzarella, Bechamel sauce, lasagne sheets, ragu, anchovies, mozzarella, Bechamel sauce, lasagne sheets, Bechamel sauce to cover the top layer, then scatter the remaining mozzarella and Parmesan.

Put in a preheated oven set to 180, gas mark 4 for 30 minutes.


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