Classic Beef Lasagne

Ingredients

Scaled for your household (8 portions) · original serves 8

• Olive oil1 tbsp + to taste
  Original recipe breakdown · used in multiple steps

  • 1 tbsp olive oil
  • Olive oil for greasing dish
• Brown onion2
  Original recipe breakdown · used in multiple steps

  • 1 onion, finely chopped
  • 1 brown onion, halved, coarsely chopped
• Celery2
• Garlic cloves2 clove
• Beef mince1 kg
• Tomato puree (paste)110 g
• Red wine185 ml
• Tinned diced tomatoes400 g
• Tomato passata700 g
• Milk1 L
• Parsley stalks8
• Whole black peppercorns8
• Whole cloves4
• Bay leaves2
• Butter60 g
• Plain flour50 g
• Parmesan100 g
• Ground nutmeg1 pinch
• Saltto taste
• Black pepperto taste
• Lasagne sheets5
• Mozzarella90 g
• Mixed salad leavesto taste
  Source does not specify an amount; no quantity invented.

Method

1. 1

   Soften the first onion, celery and garlic in oil for 5 minutes. Brown mince for 5 minutes. Add tomato paste and red wine; simmer 5 minutes. Stir in tomatoes and passata and simmer for 45 minutes.

2. 2

   Bring milk, the second onion, parsley stalks, peppercorns, cloves and bay to a simmer. Remove from heat for 15 minutes, then strain. Melt butter, cook flour for 1–2 minutes, and gradually whisk in the infused milk. Boil, then simmer while stirring for 5 minutes. Add Parmesan, nutmeg and seasoning.

3. 3

   Heat the oven to 180°C, or 160°C fan, and oil a 3 litre dish. Spread a quarter of the white sauce on the base, then alternate pasta, meat sauce and remaining white sauce, finishing with white sauce. Scatter mozzarella.

4. 4

   Bake for 40 minutes until golden and bubbling. Stand at least 15 minutes before cutting into eight portions. Serve with salad leaves.