Wednesday, 15 August 2007


I know that everyone has their own recipe for this, but this one is pretty damn good and I've stuck it up here because it's so easy to make. Harry - you've got no excuse now, you can make it whenever your Mum fancies it!

This one is Bil's recipe, and she makes a good one!

You will need:

500g extra lean Steak Mince
60g cubed Pancetta
1 Onion (finely chopped)
1 tablespoon Olive Oil
1 stick Celery (finely chopped)
2 cloves of Garlic (crushed)
1 Carrot (finely chopped)
150ml Red Wine
4 tablespoons Tomato Puree
400g tin of Chopped Tomatoes
2 teaspoon dried Oregano or Italian Seasoning
350g Mature Cheddar (grated)
6 sheets Dried Lasagne Pasta

Pre-heat your oven to 200c/400f/Gas Mark 6

Gently heat the Olive Oil in a heavy based saucepan or frying pan and then add the Pancetta

Cook the Pancetta for a few minutes until it starts to brown and release it's fat, then add the Onion, Carrot, Celery and Garlic

Cook over a medium heat for 5 or 6 minutes until the Onion is soft.

Now add the mince to the pan and mix it well with a wooden spoon to break up the chunks. Cook for another 6 or 7 minutes until the mince has browned all over.

Now add the Tomato Puree and stir well. Cook for a further 2 or 3 minutes.

Add the tinned Tomatoes, Oregano, Red Wine and a few good grinds of Black Pepper if you like it.

Bring to the boil, then reduce the heat to a low simmer. Cover and simmer for 15 minutes, then uncover the pan and simmer for a further 15 minutes.

Hubble bubble, toil and trouble.....I came in half way through cooking this, so that's why there are no pics prior to this point.

Once the cooking time is up, grab yourself a large dish big enough to take 3 sheets of Lasagne side by side. Spread 1/3 of the meat sauce over the bottom of the dish, then lay 3 sheets of the Dried Lasagne on top

Pour half of the remaining sauce on top of the Dried Lasagne and then sprinkle with 1/3 of the Grated Cheddar

Now add another 3 sheets of Dried Lasagne side by side.....

Top it with the remaining meat sauce and the remaining cheese and then cook in the oven for 20 minutes or until the pasta is cooked (stick a knife in it to check. If the knife meets resistance from the pasta, give it another 5 or 6 minutes). Depending on your oven, you may find that the cheese starts to cook too quickly.. if that's the case, simply cover it with a sheet of foil for the last 5 or 10 minutes.

You are after something that looks like this!

That's it done...better than a supermarket takeaway eh?

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