Lasagne

AT A GLANCE

  • Serves 8 people

  • 60 ml (¼ cup) olive oil
  • 150 gm pancetta, finely chopped
  • 2 stalks of celery with leaves, finely chopped
  • 2 onions, finely chopped
  • 1 small carrot, finely chopped
  • 3 cloves of garlic, finely chopped
  • 500 gm each of minced veal and pork
  • 50 gm (2 tbsp) tomato paste
  • 125 ml (½ cup) dry white wine
  • 1 400gm can whole tomatoes
  • 250 ml (1 cup) beef stock
  • 60 ml (¼ cup) balsamic vinegar
  • 80 gm (1 cup) finely grated parmesan
  •  
  • Besciamella
  • 1.5 litres (6 cups) milk
  • 1 onion, cut into wedges
  • 1 clove of garlic, halved
  • 1 tsp cloves
  • 2 fresh bay leaves
  • 120 gm butter, coarsely chopped
  • 120 gm plain flour
  • ½ tsp freshly ground nutmeg, or to taste
  •  
  • Pasta (see note)
  • 150 gm (1 cup) plain flour
  • 55 gm (1/3 cup) coarse semolina, plus extra for dusting
  • 2 eggs
01   For pasta, using a food processor, pulse flour, semolina and 1 tsp of sea salt until combined. With motor running, add eggs and process mixture until it just comes together (if necessary, add 1 to 2 tsp of cold water). Turn out on to a lightly floured work surface and knead until smooth (about 5-10 mins). Wrap in plastic wrap, refrigerate for up to 3 hours.
02   Heat oil in a large heavy-based saucepan over medium heat, add pancetta, celery, onion, carrot and garlic and cook until soft (10-12 minutes), season to taste with sea salt and freshly ground black pepper. Add combined mince and cook, breaking it up with a wooden spoon, until brown (5-7 minutes). Add tomato paste, stir to combine, add wine and cook until evaporated (1-2 minutes). Add tomatoes, stock and vinegar and season to taste. Bring to a simmer, reduce heat to low and cook until sauce is thick (1 hour 15 minutes). Keep warm.
03   For besciamella, combine milk, onion, garlic, cloves and bay leaves in a saucepan, bring to the boil over medium heat, reduce heat to low and simmer for 5 minutes. Strain and keep warm. Melt butter in a separate heavy-based saucepan, add flour and stir over medium heat until combined and starting to colour (1-2 minutes) then remove from heat and gradually whisk in milk until well combined and smooth. Return pan to low heat and cook, stirring, until sauce thickly coats the back of a wooden spoon (10-15 minutes). Season to taste with nutmeg, sea salt and freshly ground black pepper. Keep warm.
04   Using a pasta machine with rollers set at the widest setting, feed through half the pasta dough. Fold in half lengthways, feed through again, repeat, reducing settings notch by notch, feeding and rolling until 2mm thick. Repeat with remaining half and place onto a tray between sheets of baking paper.
05   Preheat oven to 180C. Lightly grease a 2 litre-capacity ovenproof dish. Spread one third of meat sauce over base, spread over one third of besciamella, scatter with quarter of a cup of parmesan. Top with three overlapping pasta sheets, trimmed to fit. Repeat twice, finishing with besciamella, and scatter with remaining parmesan, then bake until golden (25-30 minutes). Stand for 10 minutes, then serve.
Note This dish may be assembled the day before, refrigerated then cooked as per recipe. Fresh or dried pasta sheets may be substituted for making your own.

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

VANESSA AUSTIN

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