Slow-Cooked Ragu Lasagne with Creamy Mornay Sauce
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Prep: 30 mins
Cook: 4 hrs 15 mins
Serves: 6
Difficulty: Medium
From Craig Humphreys's locker
An epic lasagne with slow cooked ragu and creamy mornay sauce. Because the meat sauce takes a long time, I usually cook a double batch and freeze half of it for a future lasagne or to mix through fettuccine for a quick pasta dish.
Ingredients
For the Ragu Sauce
250 gbeef mince / ground beef
250 gpork mince / ground pork
125 mlgood quality red wine
125 gdiced smoked pancetta
400 gchopped tomatoes (tinned / canned)
300 mlchicken stock
1large onion (chopped)
2 stickscelery (chopped)
1large carrot (grated)
handfulfresh basil leaves
3 tbspolive oil
to tastesalt
to tastepepper
For the Mornay Sauce
100 gsalted butter
100 gplain flour / all-purpose flour
1 ltrwhole / full fat milk
50 gparmesan (grated)
¼whole nutmeg (grated)
to tastesalt
to tastepepper
For the Lasagne
12pasta sheets
40 gparmesan (grated)
30 gbutter (cut into 1cm cubes)
for drizzlingolive oil
to tastepepper
Variations
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