“Layers of luscious meat and cheese. YUMBLES! ”
4 small carrots, grated
2 onion, chopped
stems from 1 bunch parsley, finely chopped
2tbs chopped thyme
3 garlic cloves, chopped
100g good quality pancetta or bacon, chopped
2tbs olive oil
1/2 cup red wine
1 cup (250ml) beef stock
1.2kg whole tomatoes (1 can 400g 1 can 800g)
500g pork and veal mince
1/4 cup tomato paste
1/2 tsp each nutmeg, allspice, and white pepper
1 parmesan rind
1 cup milk
50g butter
Dried lasagna sheets
150g shredded melty cheese
Béchamel
500ml milk
50g butter
1/3 cup plain flour
Place all vegetables, herbs and bacon into a frypan with oil and cook until it begins to sizzle. Cover with a lid and cook, stirring every so often, for a further 10 minutes or until its shrunk in half. Transfer to the bowl of a slow cooker.
Meanwhile, combine mince, tomato paste, spices and white pepper together.
Return pan to heat and add the wine. Bring to the boil and cook for 4 minutes or until reduced by half. Transfer to the bowl of the slow cooker with the veg.
Return pan to heat. Add seasoned mince and cook, squishing with the back of a spoon, 4 minutes or until browned then add tomatoes, stock and parmesan rind. Bring to the boil and transfer to slow cooker with the milk. Set to low and cook overnight. (or alternatively cook on high for 3-4 hours)
Stir through butter and season to taste. Set aside half the bolognese and place into containers. (this is perfect frozen too!) alternatively double the bechamel for a bigger lasagna.
For the béchamel. Place a non stick pan over medium-high heat and cook the butter and flour until melted and golden. While stirring add milk and cook for 3-4 minutes or until slightly thickened. Remove from heat.
Preheat oven to 180C. (fan-forced)Grease a 15x25cm ovenproof dish
To assemble lasagne, spread one-third meat sauce into the prepared dish, then 1/4 cup béchamel. Cover with some of the lasagne sheets, breaking sheets to fit if necessary. Repeat layering process two more times, finishing with a final béchamel layer. Cover with a sheet of baking paper, then enclose dish in foil. and bake for 30 minutes. Remove foil and paper then bake for a further 20 minutes or until golden. Serve hot!