2 tbsp olive oil, plus a little for greasing

750g lean mince

90g prosciutto

Home made tomato sauce (see below)

200ml beef stock

A little grated nutmeg

300g lasagne sheets

Home made white sauce (see below)

125g mozzarella

For the tomato sauce

Heat 1 tbsp olive oil in a saucepan

2 onions, finely chopped

2 garlic cloves, sliced

1 carrot, roughly chopped.

2 tbsp tomato purée.

200ml white wine,

3 x 400g cans chopped tomatoes

1 handful basil leaves.

For the white sauce

85g butter

85g plain flour

1¼pt milk

  1. First make the tomato sauce. Heat 1 tbsp olive oil in a saucepan. Add the onions, garlic cloves and carrot, roughly chopped and cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.
  2. Heat the oil in a frying pan, then cook the beef in two batches for about 10 mins until browned all over. Finely chop 4 slices of prosciutto, then stir through the meat mixture.
  3. Pour over the tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins until the ragu looks rich and is well coated in sauce.
  4. Now make the white sauce. Melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.
  5. Heat oven to 180C/fan 160C/gas 4. To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm). Spoon over a third of the ragu sauce, then cover with lasagne sheets. Drizzle over about one quarter of the white sauce. Repeat until you have 3 layers of pasta. Cover with the remaining half quantity of white sauce, making sure you can’t see any pasta poking through. Tear the mozzarella into thin strips, then scatter over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

Depending on the size of your dish there’ll be quite a lot of tomato sauce left over.  This left over sauce make a great spaghetti bolognaise or topping for a jacket potato.  This is one of my favourite recipes and is great when served with Italian salad and dressing.

Making your own tomato sauce does take a while but it tastes SO much better than shop bought sauce. 🙂

Posted on July 5, 2011, in Entertaining, Mains, Meat, Uncategorized. Bookmark the permalink. Leave a comment.

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