Beef Ragu Lasagne

Zubereitung

1. 01
   Schritt 1Crisp the pancetta

   Crisp up the pancetta, set aside.

   Pancetta
2. 02
   Schritt 2Brown the beef

   Brown the beef mince in the same pan until it sizzles and colours.

   Hackfleisch
3. 03
   Schritt 3Sweat the vegetables

   Add onion, carrot, celery, garlic, and pancetta back in. Sweat for a few minutes.

   ZwiebelKarotteSellerieKnoblauchPancetta
4. 04
   Schritt 4Cook the tomato purée2 min

   Stir through the tomato purée, cook for 2 mins, then pour in the red wine. Let the alcohol evaporate.

   passierte TomatenRotwein
5. 05
   Schritt 5Simmer the ragu1h

   Add beef stock, tomatoes, bay leaves (and parmesan rind if you have). Simmer gently for 1 hour.

   Rinderbrühestückige TomatenLorbeerblattParmesan
6. 06
   Schritt 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.

   ButterWeizenmehlMilchKäseSalzschwarzer Pfeffer
7. 07
   Schritt 7Build the lasagne

   Build the lasagne: ragu → sheets → béchamel → mozzarella. Repeat layers.

   LasagneplattenMozzarella
8. 08
   Schritt 8Bake the lasagne35 min

   Bake at 200°C/400°F for 35 minutes until bubbling and golden.

9. 09
   Schritt 9Rest before slicing17m 30s

   Rest 15–20 minutes before slicing.