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Beef Lasagne recipe
This scrumptious beef lasagne will fill you up nicely and keep you going through the winter
This scrumptious beef lasagne will fill you up nicely and keep you going through the winter
Firstly start by frying some finely chopped Carrot, Onion and Garlic till soft.
Then add yer Ground Beef and fry till coloured all over, season it with plenty Salt and Pepper.
Then add yer Ground Beef and fry till coloured all over, season it with plenty Salt and Pepper.
When the Beef is done add a good glug of Milk. *Restaurant Tip* The calcium in the Milk will break down the proteins in the meat making it extra tender melt in yer mouth. Allow the milk to reduce till gone completely then add a glue of Balsamic or White Wine.
Dried herbs next, I'm using Dried Oregano and Basil. Then pop in 2 tins of chopped tomatoes with Tomato pasta and a small drop of Chilli paste. Stir through then add a good pinch of sugar. Simmer on a low heat.
Whilst yer meat is simmering, in a pan pour about 600ml of Milk. Stud half an Onion with whole Gloves and place in the milk. Couple of Bay Leaves and a touch of Nutmeg. Bring to boil then immediately turn of the heat and leave to settle for 20mins.
Melt some butter in a pan, then add a couple of tbsp of plain flour, whisk. Slowly add in your sieved milk mixture from before and keep whisking like a mad man. Season with Pepper and add some grated Parmesan and melt through.
Time to layer up. Beef first, then any way you like after that. I go meat-sauce-sheets-meat-sheets-sauce then top with Grated Parmesan. Bang in a 180c preheated oven for around 20mins or so...
