Good old lasagne – Crowbond Foodservice

Ingredients

• BOLOGNESE
• 2 red onions
• 2 cloves of garlic
• 2 carrots
• 2 sticks of celery
• 250 g mushrooms
• ½ a bunch of fresh thyme
• 1 bunch of fresh basil
• 4 rashers of higher-welfare smoked streaky bacon
• olive oil
• 250 g lean minced beef
• 250 g lean higher-welfare minced pork
• 2 x 400 g tins of plum tomatoes
• 250 ml red wine
• LASAGNE & WHITE SAUCE
• 300 g dried lasagne sheets
• ½ a small red onion
• 600 ml semi-skimmed milk
• 1 sprig of fresh parsley
• 1 whole nutmeg , for grating
• 6 black peppercorns
• 35 g unsalted butter
• 50 g plain flour
• 70 g Parmesan cheese
• For the Bolognese, trim, peel and finely chop the onions, garlic, carrots and celery, then clean and roughly chop the mushrooms.
• Pick the thyme and basil leaves, finely chopping the basil stalks, then finely slice the bacon.
• Add the minced meat, tinned tomatoes, breaking them up with a wooden spoon, and 1 tin’s worth of of water.
• When the time’s up, remove the lid, turn the heat to high and cook for a further 20 to 30 minutes, or until thickened and reduced, stirring regularly and adding splashes of water, if needed.
• Preheat the oven to 200°C/400°F/gas 6.
• When the time’s up, remove the Bolognese from the heat, tear in and stir through the basil leaves and season to taste, if needed.
• Finely grate over the remaining Parmesan, drizzle with oil, cover loosely with tin foil and place in the oven for 20 minutes.
• Remove the tin foil and cook for a further 30 minutes on the grill/fan setting (at the same temperature), or until golden brown and bubbling at the edges. Delicious served with a seasonal green salad.