Edward Hayden: Beef Lasagne

Well once we have had the toy show its officially Christmas prep time! This week’s recipe is a handy one to have made, particularly if you are out shopping or running around, as you can just pop it in the oven when you come home. Obviously it freezes well also , so you might decide to pop one in the freezer for over the yuletide season. I love Lasagne so I hope you will too. My butcher keeps telling me that beef mince is one of his most popular products so I decided to give a really good recipe for simple and scrumptious lasagne. Lasagne always conjures up fond memories of an exhilarating trip i had to Lake Garda in Italy some years ago. Those that were with me I’m sure will agree it was the holiday of a lifetime! Now when i think back, the trip holds so many fond memories of relaxation, wonderful company, and late night musical numbers, absent friends, new friends and above all wonderful food.

Recipe

Bolognaise sauce:

2lb/900g beef mince

1 medium onion, finely chopped

1 carrot-diced

3oz/75g mushrooms-sliced

4 cloves garlic, peeled and crushed

1 glass red wine

2 x 14oz/400g tins tomatoes, roughly chopped

1/2 teaspoon dried mixed herbs

2floz/50ml cream

salt and freshly ground black pepper

Cheese Sauce:

2ozs/50g butter

2ozs/50g flour

1 pint/600ml milk

1/2 glass white wine

4oz/110g grated cheddar/mozzarella cheese

Seasoning

Method

Heat the olive oil in a frying pan and sauté the onion and garlic for a couple of minutes until cooked but still quite soft.

Add the beef mince and mix thoroughly, allowing the beef to seal off.

Add in the glass of red wine and allow the mixture to cook gently.

The next ingredients to be added are the chopped tomatoes and mixed herbs and the mixture is then cooked for about 20-30 minutes until the majority of the liquid has reduced.

Season with salt and freshly ground black pepper to taste.

Put the milk in a saucepan and bring to the boil.

Melt the butter slowly in another small saucepan.

Add in the flour and mix until combined.

Cook this mixture on a low heat for two minutes to take the taste of the flour away.

Gradually whisk in the boiling milk & white wine and continue to stir, especially around the edges, until it comes to the boil again and then turn the heat right down and cook on a low heat for 10-15 minutes. Gently whisk in the cheddar and use as required.

Assembly:

Preheat the oven to 180C/350F/Gas Mark 4.

Layer up the lasagne with pasta, bolognaise and cheese sauce and then repeat another layer and bake in the oven for 25-35 minutes until bubbling hot.

Serve with a crisp green salad.