Jacks second best lasagne

Bolognese sauce

2 tbl spn olive oil
1 onion, very finely diced
½ red capsicum, finely diced
½ carrot, finely grated
1 stick celery, finely chopped
1 garlic clove, crushed
1 tsp dried Italian mixed herds
300g pork mince
300g veal mince (or premium beef)
½ cup red wine
1 cup stock, chicken or beef
2 x 400g cans tomatoes, crushed or diced
Salt and pepper to season

• Heat oil in heavy based pan
• Add onion, capsicum, carrot and celery, cook until onion has softened
• Add garlic and herbs, mix in stirring and cooking for a minute or so, then add salt and pepper to taste
• Add minced meats, stir in with a fork, breaking up the meat as you go, cook until meat is browned
• Add red wine, deglazing the pan, then add stock combining all together
• Add the tomatoes, if you have canned whole tomatoes, crush them as they go in
• Cover and cook simmering for 20 minutes, stirring occasionally

Béchamel cheese sauce
50g butter
1/3 cup plain flour
2 cups milk
1 cup cream (or third cup milk)
1 tsp Dijon mustard
100g tasty cheese, grated
50g parmesan cheese

• Melt butter on moderate heat
• Whilst butter is melting, mix cream and milk and heat, do not boil about as hot as you’d have a cup of coffee is perfect
• Add flour to butter and stir quickly to make a roux
• Cook stirring for a couple of minutes
• Take off the heat and start adding heated milk/cream gradually, stirring as you do
• Keep adding milk gradually, continue stirring until all combine and nice and smooth
• Return to the heat and cook until boiling, reduce heat immediately when it comes to the boil, simmer for a few minutes
• Stir in mustard, once combined remove from heat and stir in the grated and parmesan cheese’s

1 quantity Bolognese Sauce
1 quantity Béchamel Cheese Sauce
9-12 lasagne sheets
50g grated cheese
50g fresh breadcrumbs

• Preheat oven to 180C
• Ladle a little of the Bolognese sauce into base of 35x25x6 cm baking dish, just enough to cover bottom
• Place three lasagne sheets over the top
• Spoon a little more Bolognese sauce, spread evenly
• Pour about a third of the béchamel sauce over the top, spread evenly
• Repeat these steps two more times, finishing with a layer of pasta sheets on top
• Pour over and spread out remaining béchamel sauce
• Spread the grated cheese over the top, then sprinkle with breadcrumbs
• Cover with foil and place in oven, bake for 25 minutes
• Remove the foil, bake for a further 10 minutes
• Remove from oven and allow to cool for ten minutes before serving

Serve with a fresh garden salad and a bottle of red

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