Ingredients
Ragu
bechamel sauce
to assemble and serve
Method
1.To make the ragu, heat olive oil in a large non-stick saucepan on medium heat. Add onion, celery and carrot and fry for 8-10 minutes, then add pancetta, chilli flakes, beef, lamb and garlic. Reduce heat and cook for 20 minutes, then deglaze the pan with white wine and cook until the liquid reduces.
2.Add stock, tomato purée and paste and bring to the boil. Turn down heat to very low and simmer for 1 hour until the ragu is thick and rich in flavour. Remove from the heat, season to taste, then fold in oregano.
3.To make the béchamel, melt butter on a low heat in a pan, stir in flour, add a pinch of salt and white pepper and cook on low heat for 1 minute. Gradually add milk, stirring to combine with flour. Bring to a simmer for 5-8 minutes, stirring constantly to make a thick sauce. Season with nutmeg and set aside.
4.Preheat oven to 200°C and grease a 30cm x 20cm baking dish with butter. To assemble lasagne, cover base with a thin layer of ragu, then béchamel, then cover with a layer of lasagne. Drizzle some béchamel over the lasagne, then add a layer of ragu. Sprinkle some parmesan over the ragu, then repeat process until you have three layers of pasta. Finish with a layer of béchamel, a sprinkle of parmesan, grated mozzarella and sliced basil leaves.
5.Cover with a lid or tinfoil and bake for 25 minutes. Remove cover and bake for a further 15 minutes. Remove from oven and leave to rest for 15 minutes before cutting and serving. Serve with dressed salad leaves.
