 Preparation time: approximately 10 minutes
Cooking time: 1 hour 50 minutes
Ingredients
(Serves 4)
15ml (1tbsp) olive oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 large carrot, peeled and finely diced
1 large celery stick, finely diced
675g (1½lb) Quality Standard beef mince
75g (3oz) pancetta cubes or streaky bacon, cut into cubes
150ml (¼pint) full-bodied red wine
30ml (2tbsp) tomato purée
5-10ml (1-2tsp) ground nutmeg
2 x 400g cans chopped tomatoes
300ml (½pint) cold water
Salt and freshly milled black pepper
For the Parmesan sauce
1 x 200ml carton half fat crème fraîche
45ml (3tbsp) freshly grated Parmesan
45ml (3tbsp) freshly chopped parsley
1 x 300g pack (or12) fresh lasagne sheets
1 x 60-100g bag rocket leaves
Extra Parmesan, to garnish
Method
Heat the oil in a large non-stick pan and cook the onion, garlic, carrot and celery for 5 minutes until soft, but not coloured.
Add the mince and pancetta or bacon and cook until brown for 10-15 minutes, breaking down any meaty chunks with the back of a wooden spoon.
Add the wine, tomato purée, nutmeg, tomatoes and water. Season and bring to the boil. Reduce the heat, cover and cook for 1 hour, stirring occasionally. Remove the lid and continue to cook uncovered for a further 30 minutes.
Ten minutes before the end of the ragu cooking time prepare the Parmesan sauce. Heat the crème fraîche, Parmesan and herbs in a small pan for 3-4 minutes under a moderate heat. Season to taste.
Meanwhile, cook the lasagne sheets according to the packet instructions or for 3-4 minutes in a large pan of boiling salted water, keeping the sheets separate. Drain the sheets in a colander.
Assemble the lasagne on warmed plates. Start with a lasagne sheet, a few rocket sprigs, the ragu sauce and the Parmesan sauce. Repeat with two further layers of lasagne, rocket leaves and ragu sauce. Finish with 1-2 tablespoonfuls of the Parmesan sauce and garnish with extra freshly grated Parmesan.
Serve immediately.
This recipe is supplied by the English Beef and Lamb Executive (EBLEX). For more information on Quality Standard beef mince please visit www.beefyandlamby.co.uk
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