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Saturday, 16 July 2011

Lasagne Al Forno



So this recipe is my own. It's my interpretation of a classic bolognese sauce and my version of a white sauce.

All the quantities are supermarket sized packs unless stated otherwise.

Serves 4-6

you will need:

Olive oil
A large carrot
A stick of celery
A large onion
3 cloves garlic
A large glass of red wine
A pack of pork mince
A pack of beef mince
A tablespoon of tomato paste
2 tins of peeled plum tomatoes
Sprig of fresh rosemary
2 or 3 bay leaves
Pinch of sugar
Salt and Pepper

Butter
Plain flour
Full fat milk
Gruyere cheese (grated)
Grated parmesan
Nutmeg

Fresh lasagne sheets


Very finely dice onions, celery and carrots and fry in hot oil. Add the garlic and mince and brown the meat. Add a large glug of wine (enough to just about cover the meat) with some finely chopped rosemary and leave to reduce. Add the tinned tomatoes (without the juice), with a tbsp. of tomato paste. Reduce again until a little thicker. Season and put in oven with a couple of bay leaves (180C) until sauce has thickened and is a dark red (maroon).

Make a roux with the flour and butter (google this to make my life easier). Add warm milk until it becomes a smooth sauce. Add the gruyere gradually tasting until it becomes a smooth cheesy sauce and finely grate a pinch of nutmeg into it. Add a small handful of grated parmesan.

Layering: Meat sauce->Lasagne->Cheese Sauce->Meat Sauce->Lasagne (repeat). Finish with cheese sauce top with grated parmesan. Drizzle a little oil over the top and scatter some coarse black pepper over it.
In the oven 200C for about half an hour or until golden.

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