Sunday Slow-Beef Lasagne with Nutmeg Béchamel

⏱ 150 min · Serves 6

A proper comforting lasagne: a rich beef and pork ragù simmered low with milk for tenderness, layered with silky nutmeg béchamel and plenty of Parmesan. Golden and bubbling on top, meltingly soft inside.

Per serving: 810 kcal · 45.0g protein · 62.0g carbs · 41.0g fat

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 3 garlic cloves, crushed
• 400g beef mince (15% fat)
• 200g pork mince (or good sausage meat)
• 2 tbsp tomato purée
• 150ml red wine
• 400g tin chopped tomatoes
• 150ml whole milk
• 1 bay leaf
• 1 tsp dried oregano
• Salt and black pepper
• For the béchamel: 60g butter
• 60g plain flour
• 750ml whole milk
• Pinch of freshly grated nutmeg
• 250g dried lasagne sheets (about 12)
• 100g Parmesan, finely grated
• 125g mozzarella, torn (optional)

Method

1. Heat the oil in a large heavy pan. Cook the onion, carrot and celery gently for 10 minutes until soft, then add the garlic for 1 minute.
2. Turn the heat up, add both minces and brown well, breaking up the lumps, for 8-10 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 chopped tomatoes, milk, bay leaf and oregano. Bring to a simmer, part-cover and cook very gently for 1 hour, stirring now and then, until thick and glossy. Taste and season.
5. Meanwhile make the béchamel: melt the butter, stir in the flour and cook 1 minute. Off the heat, whisk in the milk a splash at a time until smooth, then return to the heat and stir until thickened, about 5 minutes. Season and add the nutmeg.
6. Heat the oven to 190C/170C fan. Spread a thin layer of ragù in a 30x20cm dish. Add lasagne sheets, then ragù, then béchamel and a little Parmesan. Repeat for 3-4 layers, finishing with a generous béchamel top.
7. Scatter over the remaining Parmesan and the mozzarella, if using.
8. Bake for 40-45 minutes until deep golden and bubbling at the edges. Rest for 15 minutes before cutting - this is essential for neat slices. Serve with a sharp green salad.