Lasagna

 

Serves 6-8 but can easily be adapted. You need about 250g of fresh lasagna sheets, a large oven proof pan with lid and a baking dish for the lasagna.  

For the ragù sauce
·      Olive oil to cover the pan
·      100g smoked diced pancetta
·      1 onion, finely chopped 
·      1 carrot, finely chopped 
·      2 celery sticks, finely chopped 
·      2 fat garlic cloves, crushed
·      200g ground beef
·      200g ground pork  
·      175ml red wine vinegar
·      1 Tbsp dried Italian herbs 
·      400g canned whole San Marzano tomatoes 
·      2 Tbsp chopped fresh oregano
For the bechamel (white sauce)
·      60g unsalted butter 
·      60g all purpose flour
·      700ml whole milk
·      80g parmesan, finely grated
·      Pinch freshly grated nutmeg

For the ragù, heat olive oil in a large ovenproof pan over a medium heat and gently fry the pancetta for about 8 minutes until crisp and the fat has rendered. Add the onion, carrot, celery and garlic, then soften gently for 10 minutes.

Add the ground beef and pork to the pan and fry, stirring to break up any lumps. Simmer very gently for 20-30 minutes until the liquid has evaporated and you are left with fat. Using the lid of your pan drain off as much fat as you can. Continue to fry until the meat has browned. Heat the oven to 300°F.

Add dry herbs and heat until fragrant. Deglaze the pan with the vinegar. With your hand carefully crush the tomatoes in the can and add to the pan and most of the oregano, break up the tomato further and stir to combine. Cover with the lid slightly ajar, then oven-cook for 3 hours until the meat is tender and the sauce is thick. Check every now and then, adding a little water if needed.

Meanwhile, make the bechamel. Melt the 60g butter in a medium heavy-based pan over a medium-high heat. Lower the temperature and add the flour and stir for 3-4 minutes until the mixture starts to smell toasty. Increase temperature and gradually add the cold milk, then simmer, whisking, for 6-8 minutes until thickened. Remove from the heat, stir in 20g of the parmesan and a good grating of fresh nutmeg.

To assemble, spread a little of the bechamel or ragù over the base of the baking dish, then cover with slightly overlapping lasagne sheets. Spoon over a third of the bechamel, sprinkle with a little of the remaining parmesan, then top with half the ragù. Add another layer of lasagne, then top with half the remaining bechamel and all the remaining ragù. Add the final layer of lasagne, then spread with the remaining bechamel. Scatter with the rest of the parmesan, then set aside.

When ready to bake, heat the oven to 375°F. Place a baking sheet underneath your baking dish to catch any drips. Bake the lasagne for 30-40 minutes until golden and bubbling. Garnish with the remaining oregano to serve. I like to wait 5 minutes before cutting into it.