Beef Ragu Lasagne

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the beef into manageable pieces.

Step 2

Sear the beef on a medium-high heat on all sides for colour, then set aside.

Step 3

Finely chop the onion and celery. Peel and grate the carrot.

Step 4

Add the vegetables, a pinch of salt and olive oil to the same pot.

Step 5

Lower the heat and sauté for 10-15 mins.

Step 6

Mince the garlic and add to the pan. Cook for 2-3 mins.

Step 7

Add the tomato paste and cook for 5 mins.

Step 8

Add the red wine and cook until reduced by half.

Step 9

Add the passata, beef stock, salt and pepper.

Step 10

Add the beef back to the pan ensuring it's fully submerged.

Step 11

Add the herbs and worcestershire sauce.

Step 12

Melt the butter over a medium heat in a saucepan.

Step 13

Add the flour and whisk together for 2-3 mins.

Step 14

Warm up the milk and gradually add.

Step 15

Cook for 5 mins, whisking every minute or so.

Step 16

Season with salt, pepper and nutmeg.

Step 17

When the beef is fall-apart tender, remove from the pot, shred and return to the sauce.

Step 18

Add parsley and red wine vinegar.

Step 19

Preheat the oven to 190 degrees.

Step 20

Grate all 4 cheeses and mix them together.

Step 21

To build the lasagne, start with a layer of béchamel (1-2 ladles).

Step 22

Layer in this order: pasta --> beef --> béchamel --> cheese.

Step 23

Cover with foil and cook for 50 mins.

Step 24

Remove the foil and cook for another 10 mins.

Step 25

Garnish with parsley.