Beef Ragu Lasagne

Name: Beef Ragu Lasagne
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 raciones
Ingredients: 1 ud cebolla; 2 ud zanahoria; 2 ud apio; 4 diente ajo; 250 g panceta italiana; 1 kg carne picada; 1 cda puré de tomate; 150 ml vino tinto; 300 ml caldo de ternera; 2 lata tomate triturado; 2 ud hoja de laurel; parmesano; 50 g mantequilla; 50 g harina de trigo; 500 ml leche; 1 ud queso; sal al gusto; pimienta negra al gusto; 500 g láminas de lasaña; 150 g mozzarella; albahaca al gusto

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

Harry Heal

Preparación: 30m
Cocción: 2h 30m
Pasos: 9
Raciones: 6
Dificultad: Media

Proyecto de fin de semana #bechamel #ragu

Elaboración

Paso 1Crisp the pancetta
Crisp up the pancetta, set aside.
panceta italiana
Paso 2Brown the beef
Brown the beef mince in the same pan until it sizzles and colours.
carne picada
Paso 3Sweat the vegetables
Add onion, carrot, celery, garlic, and pancetta back in. Sweat for a few minutes.
cebollazanahoriaapioajopanceta italiana
Paso 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 tomatevino tinto
Paso 5Simmer the ragu1h
Add beef stock, tomatoes, bay leaves (and parmesan rind if you have). Simmer gently for 1 hour.
caldo de terneratomate trituradohoja de laurelparmesano
Paso 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.
mantequillaharina de trigolechequesosalpimienta negra
Paso 7Build the lasagne
Build the lasagne: ragu → sheets → béchamel → mozzarella. Repeat layers.
láminas de lasañamozzarella
Paso 8Bake the lasagne35 min
Bake at 200°C/400°F for 35 minutes until bubbling and golden.
Paso 9Rest before slicing17m 30s
Rest 15–20 minutes before slicing.