Lasagne bolognese
The Australian Women's Weekly The $ Smart Cook
Serving size: Serves 6
Cuisine type: ItalianCooking time: More than 2 hours
Course: MainFavourite flavours: PastaConvenience recipes: Budget
Lasagne bolognese
INGREDIENTS
2 teaspoons olive oil
6 slices pancetta (90g), chopped finely
1 large white onion (200g), chopped finely
1 medium carrot (120g), chopped finely
2 trimmed celery stalks (200g), chopped finely
1kg beef mince
150g chicken livers, trimmed, chopped finely
2 cups (500ml) milk
60g butter
2 cups (500ml) beef stock
1 cup (250ml) dry red wine
410g can tomato puree
2 tablespoons tomato paste
¼ cup finely chopped fresh flat-leaf parsley
6 sheets fresh lasagne (300g)
2 cups (160g) finely grated parmesan cheese
white sauce
125g butter
3/4 cup (110g) plain flour
1.25 litres (5 cups) hot milk
METHOD
Heat oil in large heavy-based pan; cook pancetta, stirring, until crisp. Add onion, carrot and celery; cook, stirring, until vegetables soften. Add beef and liver; cook, stirring, until beef just changes colour. Stir in milk and butter; cook, stirring occasionally, until liquid reduces to about half. Add stock, wine, puree and paste; simmer, uncovered, 1½ hours. Remove from heat; stir in parsley.
Preheat oven to 200°C/180°C fan-forced. Oil deep 26cm x 35cm baking dish.
Make white sauce.
Spread about ½ cup of the white sauce over base of dish. Layer two pasta sheets, a quarter of the meat sauce, ¼ cup of the cheese and about 1 cup of the remaining white sauce in dish. Repeat layering process, starting with pasta sheets and ending with white sauce; you will have four layers in total. Top lasagne with the remaining cheese.
Bake, uncovered, about 40 minutes or until top is browned lightly. Stand 15 minutes before cutting.
White sauce
Melt butter in medium saucepan; add flour, stirring until mixture forms a smooth paste. Stir in milk gradually; bring to the boil, stirring, until sauce boils and thickens.
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