Ingredients Jump to Instructions ↓

  1. 60 ml ( 1/4 cup) olive oil

  2. 150 gm pancetta, finely chopped

  3. 2 stalks of celery with leaves, finely chopped

  4. 2 onions, finely chopped

  5. 1 small carrot, finely chopped

  6. 3 cloves of garlic, finely chopped

  7. 500 gm each of minced veal and pork

  8. 50 gm (2 tbsp) tomato paste

  9. 125 ml ( 1/2 cup) dry white wine

  10. 1 400gm can whole tomatoes

  11. 250 ml (1 cup) beef stock

  12. 60 ml ( 1/4 cup) balsamic vinegar

  13. 80 gm (1 cup) finely grated parmesan

  14. 1 1/2 litres (6 cups) milk

  15. 1 onion, cut into wedges

  16. 1 clove of garlic, halved

  17. 1 tsp cloves

  18. 2 fresh bay leaves

  19. 120 gm butter, coarsely chopped

  20. 120 gm plain flour

  21. tsp freshly ground nutmeg, or to taste

  22. 150 gm (1 cup) plain flour

  23. 55 gm (1/3 cup) coarse semolina, plus extra for dusting

  24. 2 eggs

Instructions Jump to Ingredients ↑

  1. Serves 8 Prep time 30 mins, cook 2 hours 30 mins, (plus resting)

  2. The ultimate in comfort food; a luscious lasagne, oozing rag and besciamella, never fails to satisfy.

  3. "I've never met a lasagne I didn't like", declared Garfield, the comic-strip cat, and you'd be hard-pressed to find anyone who'd disagree with the chubby talking tabby. One of Italy's most popular culinary exports, the word 'lasagne' derives from the Latin word 'lasanum' meaning cooking pot but the term has now come to describe the dish itself, which is typically made with sheets of wide pasta, layered with a savoury mixture and baked in the oven. Everyone has their favourite lasagne recipe and there are many variations on the theme. Lasagne can be also be made with vegetables or seafood, and as testimony to its wide-ranging appeal, there's even a Mexican version that features chillies and layers of corn tortillas instead of pasta. But, however you like to make or eat it, there's just something about lasagne that exudes the Italian qualities of warmth and hospitality, and makes you feel instantly at home – wherever you happen to be.

  4. Step-by-step instructions For pasta, using a food processor, pulse flour, semolina and 1 tsp of sea salt until combined. With motor running, add eggs and process mixture until it just comes together (if necessary, add 1 to 2 tsp of cold water). Turn out on to a lightly floured work surface and knead until smooth (about 5-10 mins). Wrap in plastic wrap, refrigerate for up to 3 hours.

  5. Heat oil in a large heavy-based saucepan over medium heat, add pancetta, celery, onion, carrot and garlic and cook until soft (10-12 minutes), season to taste with sea salt and freshly ground black pepper. Add combined mince and cook, breaking it up with a wooden spoon, until brown (5-7 minutes). Add tomato paste, stir to combine, add wine and cook until evaporated (1-2 minutes). Add tomatoes, stock and vinegar and season to taste. Bring to a simmer, reduce heat to low and cook until sauce is thick (1 hour 15 minutes). Keep warm.

  6. For besciamella, combine milk, onion, garlic, cloves and bay leaves in a saucepan, bring to the boil over medium heat, reduce heat to low and simmer for 5 minutes. Strain and keep warm. Melt butter in a separate heavy-based saucepan, add flour and stir over medium heat until combined and starting to colour (1-2 minutes) then remove from heat and gradually whisk in milk until well combined and smooth. Return pan to low heat and cook, stirring, until sauce thickly coats the back of a wooden spoon (10-15 minutes). Season to taste with nutmeg, sea salt and freshly ground black pepper. Keep warm.

  7. Using a pasta machine with rollers set at the widest setting, feed through half the pasta dough. Fold in half lengthways, feed through again, repeat, reducing settings notch by notch, feeding and rolling until 2mm thick. Repeat with remaining half and place onto a tray between sheets of baking paper.

  8. Preheat oven to 180C. Lightly grease a 2 litre-capacity ovenproof dish. Spread one third of meat sauce over base, spread over one third of besciamella, scatter with quarter of a cup of parmesan. Top with three overlapping pasta sheets, trimmed to fit. Repeat twice, finishing with besciamella, and scatter with remaining parmesan, then bake until golden (25-30 minutes). Stand for 10 minutes, then serve.


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