Pasta and Meat Sauce Bake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- Ingredients
- extra virgin olive oil
- 0.333 cup Pancetta (finely chopped)
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 carrots (chopped)
- 2 sticks Celery (finely chopped)
- 1.333 cups Minced Beef
- ⅔ cup ground pork
- 2 Tbsps tomato puree
- 2 tsps dried oregano
- 1.333 cups Veal stock
- Plus
- Nutmeg
- 14 ozs Lasagne noodle
- butter (to grease the dish)
- Parmesan (freshly grated)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Heat 2 tbsp oil in a roasting tin and fry the Pancetta, onion, garlic, carrots and celery on a medium heat. Add the meat and fry, stirring continuously.
3.
Stir in the tomato puree, the oregano and the stock. Season with salt and ground black pepper. Cover and braise for 20-30 minutes on a medium heat.
4.
To make the bechamel sauce, melt the butter and sprinkle the flour on top. Gradually add the milk and bring to the boil, stirring continuously. Boil for one minute stirring all the time then remove from the heat and season with salt, ground black pepper and nutmeg.
5.
Grease a baking dish with some butter and layer the meat sauce and the lasagne sheets into it. Add a layer of meat sauce, then 2-3 tbsp bechamel sauce and sprinkle some cheese on top. Place the lasagne sheets on top and continue until the top layer is bechamel and cheese.
6.
Bake for 30 minutes until golden brown. Serve immediately with Parmesan cheese.
