I love ragu and particularly love it being used in a lasagna. This is such a comforting dish and we tend to have t for dinner for 2 nights running as it so nice. I also find making my own pasta really satisfying and it isn’t hard to make either, it tastes so much better and adds a really nice bread flavour using whole meal instead of white. If you want to make an everyday lasagna that bit more special then this is perfect with the dried mushrooms pancetta and richness of the wine.
Whole wheat Pasta Sheets
- 200g whole wheat pasta
- 1 egg and 1 egg yolk
- 1kg lean beef mince
- 1 large onion, chopped
- 1 clove garlic, peeled and chopped
- 80g unsmoked pancetta
- 200ml water
- 2 x tin tomatoes
- 1 tsp cumin
- 1tsp coriander
- 1 beef cube
- 250g fresh mushrooms
- 15g dried porcini mushrooms, soaked in 200ml hot water (use water)
- 175ml red wine
- 2 tbsp tomato puree
- 1 tbsp dried herbs de Provence
- olive oil for frying
- 50g plain flour
- 50g butter
- 1 pint of milk
For the Pasta
- In the bowl of a stand mixer add the flour and make a well in center, add in the egg and egg yolk and fold in the sides with a fork. lightly knead then put in the stand mixer attach the knead hook and turn on for medium speed 5 minutes. Shape into a bowl and cover with cling firm and place in fridge to rest for at least an hour.
- Make the sheets using the pasta machine while your ragu is cooking so they don’t dry out too much. (put through all the setting of machine and cut by hand)
For the ragu
- Heat a drizzle of oil in a large pan. Add the onion allow to soften for 3 minutes. Add in the garlic and pancetta fry 1-2 mins until pancetta browns.
- While this is happening brown mince all over in a separate pan and drain off excess fat through a colander then add to the onion mixture.
- Stir in the tins of tomatoes, coriander, cumin and crumb in the beef stock. stir and cook for a minute to combine
- Add all other ingredients bring to the boil reduce to simmer cover and leave to cook for 1 hour. Taste and season, if the mixture is wet cook for another 20 mins without lid stirring occasional so mixture an reduce.
For the béchamel sauce
- Melt the butter in a saucepan over a medium heat
- Add the flour, stir continually for 2 minutes with a balloon whisk
- Gradually add in the milk stirring until you get a smooth white sauce takes around 5 minutes.
To assemble the lasagna
- Pre heat oven to 200 degrees fan
- Spoon the mince mixture into an oven proof dish about 1cm thick.
- Add a layer of pasta
- Spoon over a thin layer of béchamel sauce.
- Repeat until you used your mixture, pasta and sauce up and you are left with béchamel layer on top
- Sprinkle with 200g of grated cheddar cheese
- Cook in oven for around 35 minutes until bubbling and golden brown.