Beef Ragu Lasagne

Name: Beef Ragu Lasagne
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 racions
Ingredients: 1 ud ceba; 2 ud pastanaga; 2 ud api; 4 gra all; 250 g cansalada italiana; 1 kg carn picada; 1 cda puré de tomàquet; 150 ml vi negre; 300 ml brou de vedella; 2 llauna tomàquet triturat; 2 ud fulla de llorer; parmesà; 50 g mantega; 50 g farina de blat; 500 ml llet; 1 ud formatge; sal al gust; pebre negre al gust; 500 g làmines de lasanya; 150 g mozzarella; alfàbrega al gust

A proper baked lasagne with a slow-simmered beef and pancetta ragu, white sauce and mozzarella.

Harry Heal

Preparació: 30m
Cocció: 2h 30m
Passos: 9
Racions: 6
Dificultat: Mitjana

Projecte de cap de setmana #bechamel #ragu

Elaboració

Pas 1Crisp the pancetta
Crisp up the pancetta, set aside.
cansalada italiana
Pas 2Brown the beef
Brown the beef mince in the same pan until it sizzles and colours.
carn picada
Pas 3Sweat the vegetables
Add onion, carrot, celery, garlic, and pancetta back in. Sweat for a few minutes.
cebapastanagaapiallcansalada italiana
Pas 4Cook the tomato purée2 min
Stir through the tomato purée, cook for 2 mins, then pour in the red wine. Let the alcohol evaporate.
puré de tomàquetvi negre
Pas 5Simmer the ragu1h
Add beef stock, tomatoes, bay leaves (and parmesan rind if you have). Simmer gently for 1 hour.
brou de vedellatomàquet trituratfulla de llorerparmesà
Pas 6Make the béchamel2 min
For the béchamel: melt butter, stir in flour, cook for 2 mins. Slowly whisk in milk until smooth, then melt through the Boursin. Season to taste.
mantegafarina de blatlletformatgesalpebre negre
Pas 7Build the lasagne
Build the lasagne: ragu → sheets → béchamel → mozzarella. Repeat layers.
làmines de lasanyamozzarella
Pas 8Bake the lasagne35 min
Bake at 200°C/400°F for 35 minutes until bubbling and golden.
Pas 9Rest before slicing17m 30s
Rest 15–20 minutes before slicing.