- 2 sprigs of fresh rosemary, stripped and finely chopped
- olive oil
- 500g Minced beef
- 2 carrots, finely blitzed
- 1 onion, finely chopped
- 4 sticks of celery, finely chopped
- 2 heaped tablespoons tomato purée
- 2 Cans of chopped tomatoes
- Dried lasagne sheets/fresh are fine too
- 150g Parmesan Cheese
- 1 Medium Onion
- 1 fresh bay leaves
- 2 tablespoons plain flour
- 1 litre semi-skimmed milk
- 1 whole nutmeg , for grating
- In a pan heat 1 tablespoon of oil.
- Add the minced meat, seasoning with salt and pepper – using a wooden spoon to break it up as you go.
- Reduce the heat to medium and cook for at least 10 minutes, or until the meet is completely cooked, stirring occasionally.
- Add the carrot and onion and continue to cook for 10-12 minutes, or until the vegetables start to soften.
- Add the tomato purée and cans of chopped tomatoes, giving everything a stir.
- Reduce the heat to low, and allow to simmer for around an 1 hour or until thickened and reduced.
- White sauce; Add to a pan along with 2 tablespoons of oil and the bay leaves the onion.
- Stir well and season with a tiny pinch of salt and black pepper.
- Reduce the heat to low and cook for 30 minutes, or until sweet and softened – Don’t be afraid to taste!
- Add the flour and stir well to coat.
- Gradually add the milk, stirring continuously.
- Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened.
- Carefully transfer the sauce to the food processor or blitz in the pan (thats what I tend to do if I’m honest – just easier let’s be honest!). until smooth and silky.
- Add half the grated cheese and finely grate over half the nutmeg and mix well.
- Season to taste.
- Once the ragù is ready, preheat the oven to 190ºC
- To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish and spread it out evenly.
- Spoon over a quarter of the white sauce, then some lasagne sheets, making sure they completely cover the sauce in one layer.
- Repeat this 3 times, finishing with a layer of white sauce.
- Sprinkle over the remaining cheese and bake the lasagne in the oven for 30 minutes or until golden and bubbling.
- Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving – Trust me it’ll be hot!
- Serve on it’s own or with a fresh green salad, if you’re feeling like being extra naughty – chips!