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Traditional Beef and Pork Lasagne Bolognese and Three-Cheese Béchamel

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missk

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Traditional Beef and Pork Lasagne Bolognese and Three-Cheese Béchamel

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Ingredients Method

Ingredients
  

Beef and pork Bolognese
  • 500 g beef mince
  • 500 g pork mince
  • 2 tablespoons olive oil
  • 30 g butter
  • 1 large brown onion finely diced
  • 1 large carrot peeled and finely diced
  • 1 celery stalk finely diced
  • 4 garlic cloves finely minced
  • 250 mL dry red wine
  • 125 mL full-cream milk
  • 400 g tinned crushed tomatoes
  • 3 ripe fresh tomatoes finely diced
  • 2 tablespoons tomato paste
  • 2-3 bay leaves
  • Approximately 1½ teaspoons salt adjusted to taste
  • Freshly cracked black pepper
Homemade nutmeg béchamel
  • 70 g butter
  • 70 g plain flour
  • 750 mL full-cream milk
  • A small pinch of ground nutmeg
  • Salt to taste
  • Cracked pepper to taste
Lasagne and cheese topping
  • 12–15 fresh lasagne sheets
  • 1 cup finely grated Parmigiano Reggiano for layering
  • 1 cup grated mozzarella
  • ½ cup finely grated pecorino
  • ½ cup finely grated Parmigiano Reggiano for topping
Garden salad
  • 1 cos or butter lettuce washed and torn
  • 3 ripe tomatoes cut into wedges
  • 1 Lebanese cucumber sliced
  • ½ red onion thinly sliced
  • ½–¾ cup pitted olives
  • Shaved parmesan
  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons balsamic vinegar
  • Salt and freshly cracked black pepper
Homemade garlic bread
  • 1 large baguette or crusty loaf
  • 100 g butter softened
  • 4 garlic cloves finely minced
  • 2 tablespoons fresh parsley finely chopped
  • 1 pinch of salt
  • 2 tablespoons finely grated parmesan optional

Method
 

  1. Heat the olive oil and butter in a large, heavy-based saucepan over medium heat.
  2. Add the onion, carrot and celery with a pinch of salt. Cook for 8–10 minutes, until softened.
  3. Add the garlic and cook for another 30 seconds.
  4. Add the beef and pork mince. Break up the meat and cook until well browned.
  5. Season properly with salt and freshly cracked black pepper.
  6. Stir in the tomato paste and cook for 1–2 minutes.
  7. Pour in the red wine and scrape the bottom of the pan. Simmer until reduced.
  8. Add the milk and cook gently for approximately 5 minutes.
  9. Add the tinned tomatoes, fresh tomatoes and bay leaf.
  10. Cover and simmer gently over low heat for 2–2½ hours, stirring occasionally, until the Bolognese is thick and rich.
  11. Remove the bay leaf and adjust the salt and pepper.
  12. For the béchamel, melt the butter in a saucepan over medium heat.
  13. Add the flour and whisk for 1–2 minutes, without allowing it to brown.
  14. Gradually add the milk, whisking continuously until smooth.
  15. Cook gently for 5–8 minutes, until thickened. Season with nutmeg, salt and white pepper.
  16. Preheat the oven to 190°C, or 170°C fan-forced.
  17. Spread a thin layer of Bolognese over the base of a large baking dish.
  18. Add a layer of lasagne sheets, followed by Bolognese, béchamel and a scattering of Parmigiano Reggiano.
  19. Repeat the layers, finishing with lasagne sheets and a generous layer of béchamel.
  20. Top with mozzarella, pecorino and the remaining Parmigiano Reggiano.
  21. Cover loosely with foil and bake for 25 minutes.
  22. Remove the foil and bake for another 15–20 minutes, until golden and bubbling.
  23. Rest the lasagne for 15–20 minutes before slicing.
  24. Meanwhile, combine the softened butter, garlic, parsley, salt and optional parmesan for the garlic bread.
  25. Slice the baguette without cutting completely through and spread the garlic butter generously between the slices.
  26. Wrap loosely in foil and bake for 10–15 minutes while the lasagne rests. Uncover for the final few minutes if you prefer crisp edges.
  27. Combine the lettuce, tomatoes, cucumber, red onion and olives. Dress with olive oil and balsamic vinegar, season with salt and cracked black pepper, and finish with shaved parmesan.
  28. Serve the lasagne with the garden salad and warm homemade garlic bread.

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