Beef Ragu Lasagne

Method

1. 01
   Step 1Crisp the pancetta

   Crisp up the pancetta, set aside.

   Pancetta
2. 02
   Step 2Brown the beef

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

   Ground meat
3. 03
   Step 3Sweat the vegetables

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

   OnionCarrotCeleryGarlicPancetta
4. 04
   Step 4Cook the tomato purée2 min

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

   Tomato pureeRed wine
5. 05
   Step 5Simmer the ragu1h

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

   Beef stockCrushed tomatoBay leafParmesan
6. 06
   Step 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.

   ButterAll-purpose flourMilkCheeseSaltBlack pepper
7. 07
   Step 7Build the lasagne

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

   Lasagna sheetsMozzarella
8. 08
   Step 8Bake the lasagne35 min

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

9. 09
   Step 9Rest before slicing17m 30s

   Rest 15–20 minutes before slicing.