Lasagne

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Step 1

Start with the sauce for the meat, heat the olive oil in a large pot and saute the onions, carrot and celery.

Step 2

Add the meat and a good pinch of salt, making sure you break it up and cook for 4-5 minutes. Then, add the red wine and reduce.

Step 3

Once the wine has evaporated, add the tomato passata and stir well, and pop in the rind of the parmesan.

Step 4

Turn to med-low and place the lid on to cook for 1 hour. Then, remove the lid and cook for 1 more hour.

Step 5

For the pasta, with the flour on the bench, make a well in the centre and add the eggs, oil and a pinch of salt.

Step 6

Starting from the centre, work the dough with a fork until it starts to come together. Once it comes together, knead the dough into a smooth ball (around 8-10min).

Step 7

Let the dough rest for 30 minutes before you roll it out. Once rolled, blanch the pasta sheets in boiling salted water for 2 minutes and then place into cold water to stop the cooking. Remove from the water and place onto an oiled tray in the fridge.

Step 8

For the white sauce, melt the butter and add the flour and stir. Cook this for 2-3 minutes and then add the milk. Whisk over medium heat until you have a smooth sauce. Add 40g of grated parmesan and the nutmeg, and stir until the cheese had melted.

Step 9

To make the lasagne, start with an oven save dish and ladle some of the meat sauce, then a drizzle of the white sauce, then a single layer of pasta, before adding more meat sauce, white sauce and some of the mozzarella and parmesan, repeat until all the pasta and sauce is used up.

Step 10

The last layer, spread the basil before you finish it with the meat sauce but leave some of the cheese to melt 1/2 way through the baking. In total you want at least 5 layers of pasta.

Step 11

Cover the dish with foil and bake in a 180°c oven for 20 minutes, then remove the foil and add the last of the cheese, bake again for 15-20 minutes or until the cheese is golden brown.

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