Lasagna Bolognese 

METHOD

• Peel and chop the carrot, onion, celery, garlic then set aside. In a large pot over a medium flame heat olive oil & butter then add in minced pork and beef. Use a spoon to break the meat into smaller chunks. Cook for about 15 mins until meat is well browned, stirring constantly. 

• Add in the celery, onion, carrots, garlic and tomato paste then cook for a further 3-5 mins. Season with 1/2 teaspoon salt, pepper, and dried oregano. Next deglaze the pan with 100ml white wine,Pour in tinned tomatoes, and chicken stock and 1 bay leaf. Stir well and bring to a simmer then reduce heat to low and simmer 2 hours, stirring occasionally.

• In the meantime make the bechamel sauce : In a medium saucepan melt butter over medium-low heat then add in flour and mix into a smooth paste. Cook the mixture for a minute or so stirring continuously. Pour in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce. Then add the remaining milk and continue to whisk. Remove from the heat; season with salt, pepper and nutmeg. Add back onto the heat and keep whisking. Once the sauce has thickened mix in the cheddar until combined. Set aside to cool. 

• Assemble lasagna in a 13 x 9 x 3 inch baking dish : Start with a layer of bechamel sauce in the bottom of the dish. Place 4 lasagna sheets on top. Next add about 1 cup of meat sauce spreading evenly. Sprinkle with about a handful grated cheddar, parmesan, and a few mozzarella slices. 

• Repeat the layering process two more times to create three complete layers. For the final layer, place a of meat sauce to cover the pasta, top with remaining white sauce followed by parmesan cheddar and a good helping of mozzarella. Cover loosely with foil paper.

•  Bake in preheated oven for 30-35 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Once cooked let it cool out of the oven for 10 mins before serving..