10 servings Prep: 20 mins, Cooking: 4 hrs 30 mins
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Nothing will ever taste as nice once you've had a bite out of this.

By Food24 April 30 2010
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Ingredients (21)

700 g mince — beef
300 g mince — pork
200 ml stock — beef
2 carrots — grated
4 celery stalks — finely sliced
1 onion — medium, finely chopped
2 cloves garlic — cloves, peeled and crushed
1 sprig fresh rosemary
750 ml wine — red
2 x 425 g tinned tomatoes — roughly chopped
sea salt and freshly ground black pepper
4-5 tsp olive oil — extra virgin
1 l milk — full cream
50 g butter
50 g flour — plain
2 bay leaves
1 mace
20 pasta
3 mozzarella cheese — fresh balls, cubed
parmesan cheese — grated
2 tsp butter
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Preheat the oven to 180 C.

Heat the olive oil over a lowish heat and fry the celery, the onions and the carrots until they are soft and almost golden in colour.

Now add the garlic and the rosemary and fry for a couple of minutes – you don’t want to brown the garlic here.

In a separate pan, fry both kinds of mince until the meat is brown – the secret of frying mince is to use a good amount of oil or butter on a good heat.

Stir constantly until everything is brown – you don’t want lumps.

As soon as it’s brown and crumbly, return to the pan with the vegetables and mix well.

Pour in about half the bottle of wine and stir well.

Then cook for a about ¾ of an hour.

As soon as the wine has evaporated, add the tomatoes and the stock.

Allow it to cook for about 2 hours – top up with a little more warm stock if you need it.

Check and correct your seasoning and set aside.

For the béchamel sauce:

Put the milk in a large non-stick pot and add the bay leaves and the blade of mace and bring to the boil – do this gently please.

In a separate saucepan melt the butter and flour to form a roux and cook this for a minute or two.

Take it off the heat, add a little milk and stir briskly to incorporate the milk into the roux.

Continue doing this, adding a little milk at a time- whisk continuously.

To make the pasta, blanch the fresh pasta in salted boiling water (if you are using dried pasta, cook according to the instructions on the packet) and once cooked, start the process of assembling the dish.

Spoon a layer of bechamel sauce into the bottom of a lasagne dish and smooth it out so that the whole base is covered.

Now put a layer of the pasta strips over the top,and then add a layer of the mozzarella pieces – you don’t have to cover this too thickly.

On top of the mozzarella pieces, you add a layer of the ragu and then a layer of pasta, followed by a layer of béchamel, pasta, cheese and the ragu and so on, until everything has been used up.
Make sure that you have a layer of béchamel on top, and to this you add a few pieces of mozzarella, a good handful of grated Parmesan and a few dots of butter.

Bake for about half an hour in the oven until everything is golden-brown on top.

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