Classic Beef & Pork Lasagne

Ingredients (29)

• olive oil3 tbsp
• celery stalks2
• onion1
• carrot1
• garlic3 clove
• pancetta140 g
• lean beef mince500 g
• pork mince500 g
• whole milk200 ml
• tomatoes2
• bay leaves2
• fresh rosemary1 sprig
• fresh thyme2 sprig
• dried oregano2 tsp
• beef stock cubes2
• red wine500 ml
• salt
• freshly black pepper
• whole milk1.5 l
• onion1
• bay leaves3
• cloves3
• unsalted butter100 g
• plain flour100 g
• nutmeg
• salt
• black pepper
• dried lasagne sheets
• parmesan cheese50 g

Method

1. 1

   Place the milk, sliced onion, bay leaves and cloves into a saucepan.

2. 2

   Bring just to a gentle boil.

3. 3

   Remove from the heat and allow to infuse for 1 hour.

4. 4

   Strain the milk and discard the onion and spices.

5. 5

   Melt the butter in the saucepan.

6. 6

   Add the flour and cook for 2 minutes, stirring continuously.

7. 7

   Gradually whisk in the infused milk until smooth.

8. 8

   Simmer gently until thickened.

9. 9

   Season with salt, pepper and freshly grated nutmeg.

10. 10

    Set aside.

11. 11

    Heat the olive oil in a large heavy-bottomed saucepan.

12. 12

    Add the celery, onion, carrot, garlic and pancetta.

13. 13

    Cook gently until the vegetables soften without colouring.

14. 14

    Add the beef mince and pork mince.

15. 15

    Pour in the milk.

16. 16

    Break up the meat with a wooden spoon and cook until no longer pink.

17. 17

    Add the chopped tomatoes.

18. 18

    Stir in the bay leaves, rosemary, thyme, oregano, beef stock cubes and red wine.

19. 19

    Bring to a gentle simmer.

20. 20

    Cover and cook for 1 hour, stirring occasionally.

21. 21

    Remove the lid and simmer for another 30–60 minutes until rich and thick.

22. 22

    Remove the herb stalks and bay leaves.

23. 23

    Taste and adjust the seasoning.

24. 24

    Preheat the oven to 180°C (160°C fan) / Gas Mark 4.

25. 25

    Spread a thin layer of meat sauce over the base of a 3.5-litre baking dish.

26. 26

    Cover with a layer of lasagne sheets.

27. 27

    Spread a layer of béchamel sauce.

28. 28

    Spoon over one-third of the meat sauce.

29. 29

    Sprinkle with a little Parmesan cheese.

30. 30

    Repeat the layers:

31. 31

    Lasagne sheets

32. 32

    Béchamel

33. 33

    Meat sauce

34. 34

    Parmesan

35. 35

    Repeat once more.

36. 36

    Finish with:

37. 37

    Lasagne sheets

38. 38

    Remaining béchamel sauce

39. 39

    Remaining Parmesan cheese.

40. 40

    Place the baking dish on a baking tray.

41. 41

    Bake for 1 hour until bubbling and golden brown.

42. 42

    Allow the lasagne to rest for 15–20 minutes before slicing and serving.