Classic lasagne

The heart of a great lasagne is its meat sauce.

We start by browning pork and veal mince then cooking it very gently over four hours with a  soffritto of carrots, celery, onion and garlic, a splash of red wine and crushed tomatoes, bay leaves and thyme. 

Once the sauce is rich and thick, we layer it between with sheets of fresh pasta, sprinkling with mozzarella as we go, before smoothing over a final layer of bechamel sauce enriched with grated Parmesan. 

 

Pork mince, veal mince, tomatoes, red wine, tomato paste, garlic, onion, celery, carrot, thyme, bay, salt, fresh lasagne (superfine flour, eggs, salt), mozzarella, grana padano, milk, butter, flour, nutmeg. 

Serve with a salad of mixed green leaves or rocket and Parmesan. If feeding hungry teens, you might want to supply some crusty sourdough bread on the side.