Beef and Pork Lasagna
Ingredients
- For the lasagna
- 400 grams Lasagne noodle (pre-cooked from the pack)
- 500 grams Ground beef
- 100 grams Pancetta (smoked; finely chopped)
- 100 grams ground pork
- 200 milliliters dry Red wine
- 100 milliliters Beef stock
- 1 onion
- 1 carrot
- 3 garlic cloves
- 2 tsps thyme
- 1 tsp rosemary (finely chopped)
- 1 can Tomatoes (canned, crushed, about 400 g)
- For the bechamel
- 500 milliliters milk
- 2 Tbsps butter
- 2 Tbsps Pastry flour
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
For the lasagna, peel and chop the onion, carrot and garlic. Fry, with the pancetta in a pan with some olive oil. Add the ground meat and cook until crumbly. Pour in the wine and allow it to boil over high heat.
Add the beef stock and the tomatoes. Cover and simmer gently for 30 minutes.
Finally, add the thyme and the rosemary and cook for an additional 10 minutes.
For the béchamel, melt the butter. Dust with the flour and sweat together. Pour in the milk gradually, while stirring, and bring to a boil. Cook for approximately 1 minute and then remove from the heat. Season with salt and pepper and stir in 4 tablespoons of Parmesan.
Grease a baking dish with butter. Layer the pasta sheets alternately with the sauce. Drizzle each layer of the sauce with 1-2 tablespoons of béchamel. Finish with a layer of pasta and the remaining béchamel.
Cook in the oven for 30 minutes until golden brown.
Serve immediately, covered with grated Parmesan cheese.
