Slow-Braised Beef & Pork Lasagne with Nutmeg Béchamel

⏱ 180 min · Serves 8

A proper weekend lasagne: a rich ragù simmered gently with milk for tenderness, layered with silky nutmeg béchamel and plenty of Parmesan. It takes time, but every layer tastes of it.

Per serving: 790 kcal · 45.0g protein · 52.0g carbs · 45.0g fat

Ingredients

• 2 tbsp olive oil
• 50g butter, plus 40g for the béchamel
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 3 garlic cloves, minced
• 500g beef mince (15% fat)
• 300g pork mince
• 150g pancetta or smoked bacon, finely diced
• 150ml whole milk
• 250ml red wine
• 2 x 400g tins chopped tomatoes
• 2 tbsp tomato purée
• 1 bay leaf
• 1 tsp dried oregano
• Salt and black pepper
• 40g plain flour
• 800ml whole milk, warmed
• Pinch of freshly grated nutmeg
• 250g dried lasagne sheets (no pre-cook needed)
• 120g Parmesan, finely grated
• 150g mozzarella, torn (optional)

Method

1. Heat the oil and 50g butter in a large heavy pot. Add onion, carrot and celery with a pinch of salt and cook gently for 12–15 minutes until soft and sweet. Stir in the garlic for 1 minute.
2. Add the pancetta and fry for 5 minutes, then add the beef and pork mince. Break up and brown over high heat for 10 minutes until no liquid remains and the meat catches slightly.
3. Pour in the 150ml milk and simmer until almost fully absorbed, about 5 minutes. Add the wine and bubble for 5 minutes.
4. Stir in the tomatoes, tomato purée, bay leaf and oregano. Season, bring to a gentle simmer, half-cover and cook 90 minutes, stirring now and then, until thick and glossy. Add a splash of water if it tightens too much. Taste and season.
5. Meanwhile make the béchamel: melt 40g butter, whisk in the flour and cook 1 minute. Gradually whisk in the warm milk until smooth. Simmer 5 minutes until it coats a spoon, then season with salt, pepper and nutmeg.
6. Heat oven to 190C/170C fan. Spread a thin layer of ragù in a 30x20cm baking dish. Top with lasagne sheets, then ragù, then béchamel and a scatter of Parmesan. Repeat for 4 layers, finishing with béchamel, the remaining Parmesan and the mozzarella if using.
7. Bake 40–45 minutes until deeply golden and bubbling at the edges. Rest 15 minutes before cutting so the layers hold — serve with a sharp green salad.