Celebration Lasagne

• 500 g Mince Beef
• 400 g Italian Sausages
• 150 g Pancetta, cubed
• 1 Red Onion, large
• 4 Garlic, cloves
• 2 Fresh Rosemary, sprigs
• 2 Chopped Tomatoes, tins
• 250 ml Red Wine
• 500 ml Water
• Dried Lasagne Sheets 18-20
• 2 Mozzarella, balls
• 75 g Butter
• 400 ml Milk
• 400 ml Double Cream
• 80 g Parmesan, freshly grated (40g + 40g for topping)
• Fresh Basil Bunch
• 2 tbsp Olive Oil
• 2 tbsp Tomato Purée
• 4 tbsp Plain Flour
• 1 Beef Stock Pot
• 1 tbsp Oregano
• 2 Bay Leaves
• 2 tbsp Nutmeg, freshly grated
• Salt to taste
• Pepper to taste

Instructions

1. 1
   Preheat the oven to 170°C (150°C Fan)
2. 2
   Heat the oil in a large pan or casserole dish. Add the onion, rosemary and garlic and cook for 5 minutes, then turn the heat down to low and cook for 15 minutes, stirring every now and again until the onions are beginning to soften.
3. 3
   Add the pancetta, turn up the heat again and cook until just turning crispy, then add the minced beef and give everything a good stir.
4. 4
   Squeeze the meat out of the sausage skins and into the pan. Break up the meat with a fork and add the oregano. Give everything another good stir to mix together well.
5. 5
   Add in the red wine, tinned tomatoes, water, tomato puree, beef stock pot and bay leaf. Stir everything together and bring to a bubble, then pop on the lid then turn the heat down again to medium-low and simmer for 20 minutes. Stir from time to time.
6. 6
   At this stage you can get on with the cheese sauce. Put the butter into a pan over a medium heat and once melted, add the flour. Cook, while stirring, for 5 minutes until the butter turns a deep gold brown. Whisk the milk and cream together in a measuring jug.
7. 7
   Turn the heat to low and add in a few tablespoons of the milk mixture and whisk. It will form a thick paste. Keep adding the milk 2-3 tablespoons at a time whisking as you go. Only add more milk once fully absorbed. Once all of the milk and cream has been added you will have a smooth, thick, sauce. Simmer gently, while slowly whisking for about 15 minutes. Grate in the nutmeg and parmesan then taste for seasoning.
8. 8
   By now the meat sauce should be cooked. Give the sauce a good stir and check for seasoning.
9. 9
   Now its time to assemble the lasagne. Grease a large dish with butter and add a thin layer of meat sauce, followed by some basil leaves. Then a layer of pasta sheets, making sure they over lap each other, followed by a layer of cheese sauce. Repeat these layers another two times.
10. 10
    To finish, tear up the mozzarella balls and sprinkle over the top of the final layer of cheese sauce. Grate over the parmesan, pour over some olive oil and bake in the oven for 45 minutes.
11. 11
    Take the lasagne out of the oven and let rest for 20 minutes.