2 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1½ lb (680 g) ground beef
4 cloves garlic, minced
1 can (28 oz/800 g) crushed tomatoes
10–15 basil leaves, chopped or torn
½ tsp dried oregano
¼ tsp black pepper
1 tsp salt
½ tsp white granulated sugar
225 ml dry red wine
1 pack of lasagne pasta sheets
1½ pints (850 ml) béchamel sauce
Finely-grated parmesan
Heat the olive oil in a Dutch oven over medium high heat until shimmering. Add in ground beef and cook, breaking it up with a wooden spoon, until all liquid had evaporated and meat begins to sizzle (10–15 minutes).
10–15 minutes
Stir in wine, scraping the pot to loosen the fond. Simmer until wine has evaporated.
Add the crushed tomatoes, bring to a simmer, cover, and simmer for 20 minutes. Meanwhile, prepare the béchamel sauce.
20 minutes
Preheat the oven to 375°F/190°C.
Mix the basil, oregano, salt, and pepper into the ragu.
Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of béchamel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough béchamel sauce left to cover the top layer of pasta.
Sprinkle grated parmesan over the pasta.
Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.
45 minutes
Serve.
- •Leaner beef will produce a superior flavor, as it produces less fat.
- •Goat cheese works well in the béchamel sauce.
- •Look for San Marzano canned tomatoes. They’re more expensive, but are better quality.
- •Fresh basil and pepper are recommended.
- •You can substitute the ground beef with other meats.