This recipe is basically my Ragu Alla Bolognese recipe with a Cheesy White Sauce and Fresh Lasagne Sheets.
Ragu Alla Bolognese
Serves: 8
Ingredients:
2 Tbl Butter
60g Bacon or Pancetta, chopped
1 Onion, finely chopped
1 Carrot, finely chopped
1 Celery Stick, finely chopped
500g Veal Mince
500g Beef Mince (You can use 1kg Beef Mince only – I usually do)
4 Tbl Tomato Paste
1 Cup Red Wine
2 Bay Leaves
2 Cups Beef Stock
1/3 Milk
Directions:
Melt butter in a large heavy based saucepan.
Add bacon, onion, carrot and celery.
Cook over low heat until vegetables are soft.
Raise the heat and add mince. Cook until browned.
Add tomato paste and cook for 1 minute.
Add wine and simmer for 1 minute.
Add bay leaves and half the stock. When stock has been absorbed add remaining stock and milk.
Season well.
Simmer covered for 2 1/2 – 3 hours.
Note: I usually don’t have the time to let it simmer for 3 hours, so I usually let it simmer for about 1/2 hour, or until the liquid reduces and the sauce starts to thicken a little.
Cheesy White Sauce
Ingredients:
60g Butter, chopped
1/3 Cup Plain Flour
4 1/2 Cups Milk
75g Parmesan Cheese, finely grated
1 Cup Grated Tasty Cheese
Salt and Ground Pepper to taste
Directions:
Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan and tasty cheese. Return to low heat until cheese melts and blends into the sauce.
To build your lasagne alternate bolognese, lasagne sheets and white sauce in a lasagne pan. Sprinkle top of lasagne with tasty cheese and bake until lasagne sheets are soft.