Proper Sunday Beef & Pork Lasagne

⏱ 150 min · Serves 6

A slow-simmered ragu layered with silky béchamel and plenty of Parmesan, baked until the edges catch and the top blisters golden. Worth every minute of the simmer, and even better the next day.

Per serving: 880 kcal · 49.0g protein · 66.0g carbs · 45.0g fat

Ingredients

• 2 tbsp olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 2 celery sticks, finely diced
• 3 garlic cloves, minced
• 400g beef mince (15% fat)
• 200g pork mince
• 2 tbsp tomato purée
• 150ml red wine
• 2 x 400g tins chopped tomatoes
• 150ml whole milk
• 1 bay leaf
• 1 tsp dried oregano
• Salt and black pepper
• 60g butter
• 60g plain flour
• 800ml whole milk
• Pinch of grated nutmeg
• 250g dried lasagne sheets (no pre-boil type)
• 120g Parmesan, finely grated
• 125g mozzarella, torn

Method

1. Heat the oil in a large heavy pan. Cook the onion, carrot and celery gently for 10 minutes until soft and sweet, then add the garlic for 1 minute.
2. Turn the heat up, add both minces and brown well, breaking up lumps, about 8 minutes. Season.
3. Stir in the tomato purée and cook 1 minute, then pour in the wine and let it bubble away for 2 minutes.
4. Add the tinned tomatoes, 150ml milk, bay leaf and oregano. Bring to a simmer, then cook uncovered on low for 1 hour 15 minutes, stirring now and then, until thick and glossy. Taste and season.
5. Meanwhile make the béchamel: melt the butter, whisk in the flour and cook 1 minute. Off the heat, whisk in the 800ml milk a splash at a time until smooth. Return to the heat and simmer, whisking, for 5 minutes until it coats a spoon. Season and add the nutmeg.
6. Heat the oven to 190C/170C fan. Spread a thin layer of ragu in a 20x30cm baking dish. Top with pasta sheets, then ragu, then béchamel and a scatter of Parmesan. Repeat for 4 layers, finishing with béchamel.
7. Scatter over the remaining Parmesan and the torn mozzarella.
8. Bake for 40-45 minutes until bubbling and deeply golden. Rest 15 minutes before cutting so the layers hold.