Lasagne Al Forno Method Ingredients RAGU: RAGU: BESCIAMELLA SAUCE: 1. Heat 2 tbsp olive oil in a large pan, add onions, garlic, 2 tbsp Olive Oil 70G Butter carrots and celery, cook over a low heat for about 10 mins 2 Garlic Cloves 70g Flour until softened but not coloured. 1 Large Carrot Finely Chopped 1 Ltr Milk 2. Add pancetta, cook for 3-5 mins until starting to golden. 2 Sticks Celery Finely Chopped 1/2 tsp Nutmeg 3. Add beef and pork mince, cook on a high heat until browned, season well. 1 White Onion Finely Chopped 100g Parmesan 4. Remove any excess fat from the pan, add wine and cook 140g Pancetta Salt & Pepper over high heat to burn off the alcohol and reduce. 500g Beef Mince 5. Once the wine has reduced add tomato paste and 500g Pork Mince LASAGNE: mix through. 2 x Tins Chopped Tomatoes 500G Lasagne Sheets 6. Pour in chopped tomatoes, stock, season & bring 3 Tbsp Tomato Puree 250g Grated Mozzarella to the boil. 7. Reduce heat, add bay leaves & rosemary. 250ml Red Wine 8. Simmer on low heat for 2 hours with lid on, remove 1 Ltr Beef Stock lid and cook for 30 mins. 2 Bay Leaves 9. Stir in sugar, season to taste. Rosemary Sprig Chopped 2 Tsp Sugar BESCIAMELLA SAUCE: 1. Add the butter to a saucepan and melt over a low heat. 2. Add the flour to the butter and mix constantly for 1 min to form a paste. 3. Add milk in stages constantly stirring to avoid any lumps. Use whisk if needed. 4. Once sauce has started to thicken add the rest of the milk and cook for 5-8 mins stirring regularly. 5. Remove from heat and add cheese, nutmeg and season well. LASAGNE: 1. Pre-heat oven to 180C 2. To assemble spoon a small amount of ragu on the base of a baking dish, top with an even layer of lasagne sheets. 3. Pour ragu on top, followed by besciamella sauce and a sprinkle of grated mozzarella. 4. Repeat the layers of pasta, ragu, besciamella sauce, mozzarella until everything is used up, make sure to keep some besciamella sauce for the top layer. 5. Cover the top layer with besciamella, mozzarella and parmesan. 6. Bake in the oven for 30-40 mins until bubbling and golden. 7. Leave to set for 20-30 mins and serve..