BEEF LASAGNE

Pre-heat the oven to 180°C.

Heat the olive oil in a large pot, then add the pancetta, onions, celery, garlic, chilli flakes, and rosemary and cook for 15 minutes, or until the pancetta and vegetables are soft. Add the beef mince and cook for a further 5 minutes. Add the tomato paste, tinned tomatoes, bay leaves, wine, vinegar, and 1L of water. Season to taste with salt and freshly ground black pepper. Cover and cook over a low to medium heat for 1½ hours, or until your sauce is nicely rich and thick.

For the béchamel, heat the milk in a saucepan over a medium heat, bring to the boil, and then reduce the heat and set aside. Melt the butter in a second saucepan over medium heat. Add the flour and whisk continuously until sand-coloured (2-3 minutes), then gradually add the heated milk, whisking continuously. Season to taste with nutmeg, salt, and white pepper. Cook over a low heat, whisking occasionally, until thick and smooth (12-15 minutes).

To assemble, spread a third of the bolognese over the base of a 3 litre-capacity oven proof dish. Top with a third of the béchamel and a third of the grated cheese, then top with four overlapping pasta sheets. Repeat twice, without the béchamel, but finish with the remaining two-thirds of the béchamel sauce, and finish with the mozzarella and parmesan. Bake for 25-30 minutes, or until golden.

Quick Tip: A great lasagne requires a little time and good quality pasta! The key is allowing the meat sauce flavours to develop.