Rated 5 out of 5 based on 2 votes
- 400 g premium beef mince
- 400 g premium pork mince
- 2 Tbls olive oil
- 1 x large onion finely diced
- 2 x garlic gloves finely diced
- 1/2 cup good red wine (drink some to make sure its drinkable)
- 2 Tbls tomato paste
- 1 x jar tomato pasata
- 1 L milk
- 1/2 x onion
- 2 x sprigs fresh parsley
- 2 x bay leaves
- 5 x peppercorns
- 50 g butter
- 50 g flour
- 250 g fresh lasagne sheets
- 1 cup crushed tomato
- 50 g parmesan cheese
Place a large frying pan over medium heat. Add the oil and onion and cook slowly for about 4-5 minutes until onions soften. Add the garlic and cook for a further 2-3 minutes. Add the mince, salt and pepper and brown for about 5 minutes.
Add the wine and allow to evaporate until there is non left. Make a well in the centre of the mince and add the tomato paste. Cook for 2 minutes and then mix through the mince.
Add the tomato pasata and reduce to a simmer. Allow to cook for at least 45 minutes.
To make the white sauce, combine milk, onion, parsley, bay leaves and peppercorns into a saucepan and heat slowly. Once milk is heated, in a different saucepan, melt the butter then add the lour and mix together.
Once butter and lour are mixed, strain the milk and slowly add to the lour and butter. Whisk until the sauce starts to thicken, about 5 minutes. Remove and set aside to cool.
Preheat oven to 180’c. Spray a baking dish with oil.
Grease your oven proof dish and assemble lasagne in layers starting with pasta sheets, meat sauce, white sauce, pasta sheets and continue until you reach desired height. Make the final layer the crushed tomato’s and cover the top with parmesan cheese.
Bake for 25-30 minutes or until golden.
Serve and enjoy.
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Thanks for pointing that one out Snjezana now wheres that edit button…
Tasty. Nice combination of beef and pork mince
I like the combination of pork mince and beef mince! It looks like a super delicious lasagne!