Lasagne al Forno

A proper baked lasagne layering a slow-cooked beef ragu with sheets of pasta and a creamy bechamel.

Ingredients

• 450g (1 lb) minced beef
• 110g (4 oz) pancetta or streaky bacon, chopped
• 1 onion, 1 carrot and 1 celery stick, finely chopped
• 2 cloves garlic, crushed
• 400g tin chopped tomatoes
• 2 tablespoons tomato puree
• 150ml (5 fl oz) red wine
• 9-12 sheets dried lasagne

For the bechamel: 75g (3 oz) butter

• 75g (3 oz) plain flour
• 850ml (1.5 pints) milk

Pinch of nutmeg

• 110g (4 oz) Parmesan, grated

Directions

1. Fry the pancetta in a little oil, add the onion, carrot and celery and cook gently for 10 minutes until soft, then add the garlic.
2. Turn up the heat, add the mince and brown it, then stir in the tomatoes, puree and wine. Season, cover and simmer gently for 45 minutes.
3. Make the bechamel: melt the butter, stir in the flour, cook for 1 minute, then gradually whisk in the milk. Simmer until thickened, season with nutmeg and stir in half the Parmesan.
4. Pre-heat the oven to 180C (gas mark 4). Spread a little ragu in a baking dish, then layer pasta, ragu and bechamel, repeating and finishing with bechamel.

Scatter the remaining Parmesan over the top.

1. Bake for 40-45 minutes until golden, bubbling and the pasta is tender. Rest for 10 minutes before serving.

Notes

Based on Delia Smith’s lasagne; a long-simmered ragu is what gives the dish its depth.