Ragù Bolognese Lasagna

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SERVES EIGHT
PREP TIME: 7-8 HOURS (SLOW COOKING)
COOK TIME: 45 MINS

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Ingredients

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RAGU SAUCE

4-5 MEDIUM SIZE CHUCK STEAKS

1 BROWN ONION, DICED

4 GARLIC CLOVES, MINCED

2 MEDIUM CARROTS, GRATED

3 CELERY STALKS, FINELY CHOPPED

1-2 JARS PASSATA

1 TIN DICED TOMATOES

1-2 SACHETS TOMATO PASTE

1/2 CUP RED WINE

1/2 CUP WATER

1 BEEF STOCK CUBE

2 TBSP ITALIAN HERBS

1 TBSP OREGANO

2 TSP NUTMEG

GENEROUS CRACK OF SALT & PEPPER

2 TSP BROWN SUGAR

JUICE OF 1 LEMON

BECHAMEL SAUCE

4 TBSP BUTTER

1/2 CUP PLAIN FLOUR

2 CUPS MILK

1  CUP FRESH SHREDDED PARMESAN

2 TSP CLOVES

LASAGNA

1 TRAY FRESH LASAGNA SHEETS

1 CUP OR MORE OF GRATED MOZZARELLA CHEESE

3 TBSP FINELY CHOPPED FRESH BASIL AND PARSLEY

SPRINKLE PARMESAN SAUCE

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Utensils

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SLOW COOKER
GARLIC MINCER
GRATER
PEELER
SHARP KNIVES
DEEP BAKING DISH X2
MEDIUM SAUCEPAN

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Method

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1. IN THE MORNING, AFTER PREPARING THE RAGU SAUCE INGREDIENTS, PLACE ALL INGREDIENTS IN A SLOW COOKER. COOK ON LOW FOR 7-8 HOURS OR HIGH FOR HALF THE TIME (2 HOURS ON LOW EQUALS 1 HOUR ON HIGH)

2. AFTER THE TIME HAS ELAPSED, TURN THE OVEN ON TO 180 DEGREES CELSIUS

3. IN A SAUCEPAN, MELT THE BUTTER OVER MEDIUM HEAT. ADD THE FLOUR, MIXING TOGETHER. BEGIN GRADUALLY POURING THE MILK IN, CONTINUOUSLY MIXING AS YOU DO. ADD THE CHEESE IN BATCHES AND THE CLOVES, UNTIL YOU HAVE A CREAMY SPREADABLE CONSISTENCY

4. PREPARE THE LASAGNA SHEETS REMOVING FROM PACKAGING. IN THE BAKING DISHES, ADD SPOONFULS OF RAGU SAUCE, SPREAD THE BÉCHAMEL, LAYER THE SHEETS, SPRINKLE FRESH HERBS, PARMESAN AND REPEAT TO FORM AN ADDITIONAL LAYER

5. ONCE COMPLETED ACROSS BOTH BAKING DISHES, TOP WITH FRESH HERBS, SALT & PEPPER AND THE GRATED MOZZARELLA

6. BAKE IN THE OVEN FOR 40 MINS OR UNTIL DESIRED. SERVE WITH  GREENS SALAD, HOMEMADE GARLIC BREAD OR WHATEVER YOU LIKE - ENJOY !

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