Lasagne

Heat 1 tbsp olive oil and sweat the vegetable and until they are softened but not coloured.

Add the meat and cook for approx 5 minutes until the meat is golden.

Add the wine and reduce completely, then add the milk and reduce again.

Once the milk has completely reduced add the passata. Lower the heat to a gentle simmer and leave to cook, covered, for approx 30 minutes. If it appears to have reduced too much during this time simply add water to loosen.

Make a roux by melting the butter in a pan. Add the flour and stir until combined, the roux shouldn’t take on any colour and should remain blonde.

Now gradually add the milk to the roux, a little at a time, whisking constantly to prevent lumps.

Once all the milk has been added, keep whisking over the heat for 2-3 minutes to cook out the flour and allow to thicken.

Remove from the heat, season with salt and freshly ground black pepper and nutmeg and leave to cool. If you are using parmesan stir it through now.

Spread a thin layer of the béchamel over the bottom of a baking dish and place 2 sheets of pasta over the top.

. Spread ½ of the remaining béchamel on top of the pasta and then spread over the 1/3 of the ragu. Now sprinkle over some grated parmesan and lay over another 2 sheets of pasta.

. Repeat this process once more finishing with a layer of ragu and sprinkle over a good thick sprinkling of parmesan.

. Bake in the oven at 180C/160C fan/gas 4 for 25-30 minutes or until it is crispy and golden on the top and piping hot in the centre. Serve with a simple green salad if liked.