I got this recipe from Jamie Oliver’s cookbook, the ministry of food. I have kind of tweaked it a little and tried it out on a group of unexpecting civilians only last week who seemed to really enjoy it. I hope you do too.
6 Strips of smoked streaky bacon
2 red onions
2 cloves of garlic
2 sticks of celery
800g of mince
2 tins of chopped tomatoes
1 tin of puree
1 tbs dried oregano
1 tbs dried basil
4 tbs sugar
150 g of butter
2 boxes of lasagne sheets
1 large buffalo tomato
10(ish) large basil leaves
150g parmesan cheese
-Get a large casserole dish on to a high heat.
-Slice up the smoked streaky bacon and finely dice the garlic and add it all to the pot with a little olive oil.
-Dice up the carrots, onions and celery quite small, (don’t worry about anything fancy, just get them as small as possible).
-Add all the veg to the pan along with the oregano and basil. Keep the veg moving every minute or so for about ten minutes until they get beautifully soft.
-Add the minced beef and cook until it is lightly browned.
-Add the two tins of tomatoes and the tin of tomato puree. Fill one of the tomato tins with water and add it to the pot.
-Season it well with salt and pepper then reduce it to a simmer and leave it for an hour or an hour and a half. The longer you can give it the better.
-While this is cooking we can get started on the white sauce.
-Melt the butter in a mid sized non-stick saucepan over a medium heat.
-Once it has melted, take the butter off the heat and mix in a tbs of flour. Keep adding flour, one spoon at a time until you are left with a thick non shiny paste. This is your roux base.
-Once you have that, add a drop of milk to start loosening the paste again. Keep doing this until you have a sauce that is about the consistency of milk.
-Return the pan to the lowest possible heat and keep stirring the sauce. As it starts to heat, it will start to thicken. Keep both eyes on it as it can burn or curdle easily. Once you have about half a pot of thick sauce you can set this aside.
-Preheat your oven to 180 degrees.
-When the sauce is done it is time to start assembling your lasagne.
-Take a large, deep, oven proof dish and spoon one third of the meat sauce into the base.
-Next on is a layer of lasagne sheets, then a layer of white sauce. Repeat this as many times as you can until you run out of everything. Ideally you should end on a layer of white sauce.
-Slice the tomato and lay the slices along with the fresh basil leaves on top of the lasagne.
-Grate the parmesan over it and pop it in the oven for about an hour or so. It should be bubbling slightly and golden brown on top.
-Serve with a green salad or just have it on your own as a sneaky night-time snack. Enjoy,