It’s not a very summery dish I know , but I made this recently for friends and I promised I’d post the recipe ! Tomatoes are summery though !
The ragu has both minced pork and beef , I use half and half and lots of tomato. I find you get a much softer texture with the addition of the pork. If I’m making it for my kids I pile in the vegetables , mushrooms , red peppers and courgettes . They are none the wiser !

Serves 6/8.

2 tblsp extra virgin olive oil .
2 cloves garlic grated.
1 onion , finely diced.
250g mince beef , 250g minced pork.
50ml red wine.
2 cellery stalks, finely diced.
1 carrot , finely diced.
Sea salt , ground black pepper.
Pinch sugar.
Big sprig of basil .
1 tin chopped tomatoes.
300ml Passata.
300ml water.

2oz butter.
2oz plain flour.
1 pint milk.
2oz grated Parmesan.

Tomato sauce.
1 tblsp extra virgin olive oil.
2 cloves garlic grated.
1/2 Tin chopped tomatoes.
200ml Passata.
Few basil leaves chopped.
Sea salt.
Pinch sugar.

Lasagne sheets.
Fresh mozzarella.

Method .
Firstly make your ragu . Heat olive oil in a large saucepan , add onion and garlic . Cook over a gentle heat for a few mins . Turn up the heat and add the beef and pork mince . Sauté until golden. Add red wine, vegetables and cook for about 2 mins . Add basil, Passata and chopped tomatoes . I rinse out the tin with the 300ml water. Season well. Lower heat and simmer for about 50 mins over a gentle heat until reduced and meat has softened . Make sure to stir it every now and then.

To make bechamel sauce , melt butter in a saucepan , when foaming add the flour and cook over a gentle heat . About 1 min , just to cook out the flour . Off the heat add the milk slowly , stirring continuously. Season and stir in the grated Parmesan .

To make the tomato sauce , heat the olive oil in a saucepan . Add the garlic, tomatoes and Passata . Season, simmer over a gentle heat until slightly thickened . Add chopped basil at the end.

To assemble ,
Pre heat oven 180oc.

Bring a large pot of water to a boil . Add about 3 sheets at a time to the water . Cook for about 2 mins until sofftened. Place a sheet on a clean work surface , place a spoon of ragu at the end and roll up . Place in baking/ serving dish , continue until a tight layer is in the dish. Cover generously with the tomato sauce followed by bechamel . Finish with torn pieces of buffalo mozzarella on top. Cook in pre heated oven for about 50-60 mins until golden and bubbling.

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