Thu, 17 November 2022
RECIPE FOR 4 PEOPLE
BOLOGNESE SAUCE
INGREDIENTS:
• 300 g Minced Beef
• 150 g Pancetta, diced then chopped
• 50 g Finely diced carrot
• 50 g Finely diced Celery
• 50 g Chopped Onion
• 300 g Peeled Tomatoes
• ½ Glass Red Wine
• Chicken Stock
• Salt and Pepper
INSTRUCTIONS:
1. In a pot, over medium fire, add the oil and once hot, add the pancetta; stir for a couple of minutes then add all the vegetables and cook for about 5 minutes.
2. Once the vegetables are nice and shiny, put in the beef mince.
3. With the help of a wooden spoon, keep mixing it and break the meat so no lumps are visible.
4. When the meat is all brown, deglaze with the red wine, add the peeled tomatoes, some salt and pepper and about 400 ml of Chicken stock.
5. Cook for about 2 hours at low heat, if you have a lid for the pot, use it. All the fat should be at the top of the sauce…..
6. Taste it, add salt if needed
BECHAMEL
INGREDIENTS:
• 1.5 Lt. Full Fat milk
• 140 gr. Butter
• 140 gr. Plain Flour, sieved
• Salt
• Nutmeg
INSTRUCTIONS:
1. In a pot, over medium heat, bring the Milk and grated Nutmeg (1/3) to a soft boil.
2. In a different pot, let’s make the bechamel.
3. You will need a whisk and a wooden spoon.
4. Start by gently heating the pot, add the butter and melt it; no need to burn the butter…..once it is melted, add the flour and mix well with the use of the wooden spoon.
5. Raise the heat to medium as you now need to cook the butter and flour mix (it’s called Roux).
6. As you gently mix it with the spoon, cook it for about 5 minutes, taking care not to give it too much colour.
7. Turn the heat under the pot to a minimum and start to add the hot milk in the flour mix; add it a bit at the time, that will prevent lumps in the bechamel.
8. Swap to the use of a whisk and as you gently add the milk bit by bit, the Roux will start to get thick, then once you add the rest of the milk, you will find yourself with a nice smooth bechamel.
9. Still mixing it, bring it to a gentle simmer, cook for a further 5 minutes and take off the heat.
ASSEMBLE:
1. Now that you have all ready, it is time to assemble the Lasagna.
2. First, you start by buttering the bottom and side of the oven dish you will use; then you spread a bit of the Bechamel sauce and on top a bit of Bolognese, not too much.
3. Then you lay on top the Lasagna sheets; next layer is again Bechamel, Bolognese and Lasagna sheets.
4. Repeat that until you come close to the top of the dish. On the last layer, put small butter pieces over the Bolognese and top it up with the grated cheese.
5. Put in the oven, at 170C for about 40 minutes.
