2 onion finely diced
3 cloves garlic finely sliced
500g beef mince
500g pork mince
300ml red wine
1 /2C fresh lemon juice
1. Preheat a deep dish pan to searing temperatures
2. Add a Tbsp of oil, followed by the onion. Let the onion brown from caramelisation.
3. Add your garlic and stir into the browned onion before adding both beef and pork mince. Regularly break apart and stir around the mince, allowing it to thoroughly brown.
4. Add the red wine to deglaze the pan and let the alcohol cook out at a lower temperature for a few minutes.
5. Stir in the passata, lemon juice, rosemary, basil, and oregano.
6. Reduce the temperature to low and slowly simmer for 2 to 3 hours to allow the flavour to develop and the consistency to thicken until slightly sticky.
6 Tbsp unsalted butter
3 Tbsp plain flour
1 tsp nutmeg
1. Heat milk in a small saucepan until just warm, take off heat and set aside.
2. Melt butter in a medium saucepan.Once completely melted and starting to bubble add the flour and stir in to create a roux.
3. Cook for about 2-3 minutes. The roux needs to be a golden colour, not brown.
4. Add a small amount of the warmed milk (about 3 tablespoons) and mix till it starts thickening.
5. Slowly add the rest of the milk whilst whisking vigorously and cook to create a nice smooth thick white sauce.
6. In the last minute of cooking add the nutmeg and stir in to incorporate.
Bolognese as above
Béchamel sauce as above
1 C grated mozzarella cheese
½ cup of grated parmigiano reggiano cheese
½ cup of finely grated parmesan cheese
10-16 sheets of fresh lasagna sheets
1. Add a few small dollops of butter scattered around the base of your BIGGA skillet.
2. Ladle a thin layer of bolognese sauce over the butter and spread across pan.
3. Add a layer of lasagne sheets over the sauce. A little overlapping of the pasta sheets help.
4. Add another Bolognese sauce layer and a béchamel layer (about a ladle of each) spreading it as evenly as possible across the previous pasta layer.
5. Now spread a handful of mozzarella over the sauce and a sprinkle of parmesan cheese.
6. Continue repeating the previous two steps until you are about 1 cm from the top edge of the pan. Change the angle you lay the pasta sheets so that the corners rotate around the pan wall.
7. Finish your top layer as a sauce layer, sprinkling mozzarella and then the grated parmigiano reggiano across the top.
8. Cover with a paper cartouche (see NOTE below) to minimise top layer burning during the main part of the cooking process.
9. Cook for 45 minutes to 1 hour at 180°C. Your lasagne is cooked when you have a lovely crispy golden top and you can see the sauce bubbling around the edges. Remove cartouche in the last 15 minutes to crisp up further if desired.
NOTE: use a baking paper cartouche, scunched up and run under cold water until soft. Wetting the paper stops it from burning and will help keep the top of the lasagne moist in the initial stage of cooking. Spread the cartouche across the top, tucking it around the edges of the pasta.
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