• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

For snowed-in weekends fill up on hot stodge

§Details

• ⏲️ Prep time: 20 mins
• 🍳 Cook time: 1 hour, plus 45 mins in the oven
• 🍽️ Servings: 6

§Ingredients

• 2 sticks celery
• 2 medium carrots
• 1 large onion
• 2 cloves minced garlic
• 1 tbspn tomato paste
• 500g minced beef
• 500g minced pork
• 2 tins chopped tomatoes
• 150ml bone broth
• 1 tbspn italian herbs
• salt & pepper
• fresh egg lasagne pasta sheets
• 1 litre milk
• another onion
• 3 bay leaves
• 50g butter
• 50g flour
• 1 packet mozarella
• loads of grated cheddar
• parmesan
• 1/2 tbspn harissa/per peri spice (optional)

§Directions

1. Brown the meat mince and transfer to a large saucepan
2. very finely dice the carrot, celery, onion and garlic - saute these and add to the meat
3. deglaze the frying pan with bone broth and pour this into the saucepan, add chopped tomato, herbs and seasoning
4. simmer the ragu gently for 1 hour until reduced
5. to make bechamel sauce, heat milk with a chopped onion and bay leaves. infuse for 1/2 an hour then strain
6. make a rue: melt butter in pan and add flour - whisk in warm milk and cook for 5 mins to thicken
7. build your lasagna!
8. first layer = meat, pasta, sauce (bechamel + mozarella ripped up and cheddar))
9. continue with meat - pasta - sauce until your dish is full
10. end on a sauce layer, sprinkle with parmesan and a good grind of pepper
11. bake for 45 mins or until golden
12. serve with beef dripping chips and pickled jalapenos on the side