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43
Recipes continued
Beef Lasagne with Pancetta and Thyme
Serves: 6-8
1 quantity of traditional pasta, rolled into
lasagne sheets
Filling:
2 tablespoons olive oil
3 cloves garlic, crushed
2 onions, finely chopped
3 celery sticks, diced
200g pancetta, roughly chopped
1.2kg ground beef
½ cup tomato paste
2 cups red wine
3 x 400g cans cherry tomatoes
1 cup fresh basil
¼ cup balsamic vinegar
¼ cup roughly chopped fresh oregano
Salt and freshly ground black pepper, to
taste
Béchamel Sauce:
100g butter
½ cup plain flour
4 cups milk
1 cup grated parmesan cheese
½ teaspoon ground nutmeg
Salt and freshly ground black pepper, to
taste
Grated parmesan, to garnish
1. Heat oil in a large saucepan over medium
heat. Add garlic, onion, celery and
pancetta. Cook for 5-6 minutes or until
onions are translucent.
2. Add beef to the saucepan. Cook for 4-5
minutes. Add tomato paste and cook
for 2-3 minutes or until beginning to
caramelise.
3. Pour in wine to release the pan sediments,
add remaining filling ingredients. Reduce
heat to medium-low and allow to cook for
1 hour or until thickened. Season to taste
with salt and pepper.
4. Béchamel: Melt butter in a medium
saucepan over medium heat. Add flour
and stir to form a paste. Slowly add milk,
while stirring, bring to a simmer stirring
constantly until thickened. Remove from
heat. Stir through parmesan and nutmeg.
Season to taste with salt and pepper. Set
aside.
5. Preheat oven to 180°C. Grease a large
casserole dish, 20cm x 30cm.
6. Place pasta sheets on the base of
casserole dish. Layer with beef and
béchamel. Continue to layer in order and
top with a final layer of pasta. Top pasta
with one final layer of béchamel sauce and
extra parmesan cheese, if desired. Cover
with tinfoil. Bake for 20 minutes. Remove
foil and cook for a further 15 minutes or
until parmesan is golden. Serve.
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