Lasagne of Love
"This is what I make for my children’s birthday celebrations, for farewell suppers to send them off before they go away, and for the dinners to welcome them back when they come home again. It’s our family take on a traditional lasagne, though I’m not sure Italians would exactly welcome my deviations from the classical recipe. For one thing, I don’t make my own lasagne sheets; while I have in the past, I now routinely use dried ones out of a packet and, what’s more, I don’t boil them first. In order, then..."
INGREDIENTS
•
2 large-ish onions (approx. 350g / 2¾ cups chopped)
•
3 - 4 x 15ml tablespoons olive oil
•
125 millilitres full fat milk
•
4 x 15ml tablespoons tomato puree
•
2 carrots (approx. 250g)
•
1 stick of celery
•
4 fat cloves of garlic
•
150 grams rindless pancetta (or bacon)
•
A small bunch of flatleaf parsley (approx. 20g)
•
1 x 15ml tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
•
⅛ teaspoon dried chilli flakes
•
350 grams minced beef
•
350 grams minced pork
•
250 millilitres red wine (good enough to drink) or red vermouth
•
500 millilitres beef stock
•
2 x 400 grams tins of chopped tomatoes
•
2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
•
3 fresh bay leaves
•
Vegetable prep detritus from meat sauce, above
•
1 litre full fat milk plus more as needed
•
1 teaspoon soft sea salt flakes (or ½ teaspoon fine sea salt)
•
A good grinding of white pepper
•
2 fresh bay leaves
•
100 grams unsalted butter
•
100 grams plain flour
•
3 x 15ml tablespoons (approx. 40g) freshly grated parmesan
•
18-20 dried lasagne sheets
•
1 ball mozzarella not bufala
•
5 x 15ml tablespoons (approx. 40g) freshly grated parmesan
Comments & Reviews
Just A Pinch Sweepstakes