Lasagne

Ingredients

• 500g or so of minced beef
• Panchetta
• Onions, Celery, Carrots, Mushroom
• Lasagne
• pint milk
• sauce flour
• Cheese (chedder, parmisan, maybe some mozerella)
• Tin of chopped tomato or passata
• Couple of glasses of red wine
• tsp english mustard

Method

Ragu

Chop the pancetta and fry gently in a pan.

In a food processor bung a couple of onions, a chopped carrot or 2 and a chopped stick of celery, and some mushrooms. Blitz until tiny.

Once the panchetta is nicely cooked bung the contents of the food processor in the pan with some olive oil and fry gentally until the onions are translucent.

Add the mince to the pan and fry until browned.

Add the red wine and cook out the alcohol, then add the passata or tomatos and simmer away until it's fairly dry.

Sauce

Put the milk in a pan and add a tbsp or so of sauce flour, heat while whisking until it starts to thicken. Reduce the heat to below a boil, add the grated chedder and parmisan and a tsp of english mustard, whisk until done.

Lasagne

In a dish put a thin layer of the mince, top with a layer of the sauce and a layer of pasta, repeat, then put a final layer of mince and sauce. Top with grated cheese and the mozerella. Bung in the oven (gas 4, 180c) for a bit until it's done. (40 minutes or so).

Eat.