Mains
Italian
ItalianBeef Lasagne
A layered beef lasagne shown three ways, from a quick value-mince bake to a slow-cooked ragu with a proper bechamel and fresh pasta. The tiers differ in the meat, the sauces and whether the pasta is dried or made from scratch.
Nut-free
Contains alcohol
Ultimate version
A slow three-hour beef and pancetta ragu with red wine, nutmeg bechamel and fresh egg pasta.
Per serving£4.63
Total cost£18.50
Time4 hr 20 min
Ingredients for 4
- Ragu
- 400 g beef chuck mince , coarse
- 100 g pancetta , diced
- 1 onion , finely diced
- 1 carrot , finely diced
- 200 ml dry red wine
- 700 g passata
- 250 ml whole milk
- Bechamel
- 60 g butter
- 60 g plain flour
- 700 ml whole milk
- To assemble
- 300 g fresh egg lasagne sheets
- 120 g Parmigiano Reggiano , grated
Method
- Render the pancetta in a heavy casserole, then brown the chuck mince in batches and set aside.
- Soften the onion and carrot in the fat, return the meat, then deglaze with the red wine and reduce by half.
- Add the passata and milk, then simmer very gently for 3 hours until rich and glossy; season.
- Make a nutmeg bechamel by cooking the butter and flour, whisking in the milk and a grating of nutmeg until silky.
- Heat the oven to 180C. Layer the ragu, fresh pasta, bechamel and Parmigiano, building at least six layers.
- Finish with bechamel and a generous layer of Parmigiano.
- Bake for 40 minutes until deeply golden, then rest for 15 minutes before serving.
Equipment
- heavy casserole
- whisk
- deep ovenproof dish
The three ways, side by side
Budget
Value mince, jarred sauce and a quick cheese-sauce topping over dried sheets.
Better
A soffritto-based beef ragu with a homemade bechamel and plenty of cheddar and Parmesan.
Ultimate
A slow three-hour beef and pancetta ragu with red wine, nutmeg bechamel and fresh egg pasta.
