Heat some oil in a large heavy bottomed pan, add the diced carrot, onion, and celery and cook for about 5 minutes until it softens.
Chuck in the garlic, paprika, and tomato purée and cook for two more minutes, stirring occasionally.
Add in the minced beef, then use a wooden spoon or spatula to break it up as much as possible. Cook until it’s browned all over.
Pour in the tinned tomatoes and beef stock, then stir well. Pop a lid on or cover with tin foil, and simmer over s medium heat for at least 30 minutes. You can leave it simmering away for longer if you prefer, the flavour will only get better.
Meanwhile, make the white sauce. In a saucepan add the butter and melt it over a medium heat. Add in the flour, and stir it well. Cook for a minute.
Gradually pour in the milk, bit by bit, whisking as you go. Keep stirring and cook until it thickens.
Turn off the heat the add the parmesan and nutmeg and stir well. Taste for seasoning.
Preheat the oven to 180C Fan.
Once the Bolognese is ready, taste it for seasoning. Then spoon some into an oven proof dish. I used a 20x30cm dish. Lay over the pasta sheets, then spoonover more Bolognese, followed by white sauce and then pasta again. Repeat the layers until you get to the top, adding mostly white sauce on the top layer.
Top with the torn mozzarella, then grate over plenty of parmesan.
Bake it for 45 minutes. Then leave it to stand for 10 minutes before serving. Enjoy.
1 comments on “Classic Lasagne”
Hi Jon. Made this tonight. Was absolutley delicious. Thank you for a great easy to follow recipe!