Lasagne

Bolognaise Sauce:

1kg extra lean beef mince
2 Tbs olive oil
2 carrots diced
2 sticks of celery diced
3 onions finely chopped
2 Tbs Italian herbs
4 Bay leaves
3 cloves of garlic (chopped)
2 large tins tomato paste
1 cup good red wine
4 x 410g tins of good quality whole peeled tomatoes (chopped)
1 Tbs sugar
A tiny pinch of bicarb (very little – too much will leave sauce bland) - this removes all the acidity.
Salt and black pepper to taste.
1 cup water.

Method:

In a large pot heat oil and add onions, celery and carrots – fry until onions are translucent (do not brown)
Add herbs and bay leaves
Add garlic
Add the mince
Add rest of the ingredients
Bring to the boil – lower temperature and allow sauce to simmer for at least 2 hours. Add more water when the sauce begins to dry out.

White Sauce:

2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/2 tsp dry mustard
a dash of Worcestershire sauce
1 cup milk

In a small, heavy saucepan, melt butter over low heat.
Blend flour into the melted butter.
Add salt and mustard.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add milk and Worcestershire sauce, stirring constantly.
Continue cooking slowly until smooth and thickened.

Assembly:

Ladle some of the bolognaise sauce into the bottom of a flat lasgane dish then layer lasagne sheets and bolognaise sauce ending with lasagne sheets. (there is no need to to cook the lasagne sheets, they will cook in the moisture that comes from the bolognaise sauce). Spoon White sauce on top and scatter a generous helping of Parmesan cheese over the white sauce.  Bake in a preheated 180C oven for 45 minutes. Allow to rest for 15 minutes before serving - Serves 8 to 10

TIP:
With the white sauce, I usually put the milk and everything else except the butter in the pot on the stove and whisk the mixture until it's thickened.  I then add the butter and allow the sauce to cook for a little longer to get rid of the flour taste.  At this stage I also check if the sauce is too thick and add a bit of milk.  You don't want a seriously thick sauce, more like a medium consistency white sauce.