Beef and Pork Lasagne

This lasagne is a mighty beast of a thing - easily feeding 10 or more! The longer you cook the bolognese sauce, the richer and deeper the flavour will be.

BOLOGNESE SAUCE

3 tablespoons olive oil

150 grams pancetta, finely chopped

2 stalks of celery, finely chopped

1 large onion, finely chopped

1 carrot, finely chopped

3 cloves garlic, crushed

sea salt and ground pepper

800 grams each beef mince

and pork mince

3 tablespoons tomato paste

1/2 cup red wine

400-gram tin whole tomatoes

400-gram tin cherry tomatoes

1 cup beef stock

1 teaspoon sugar

2 tablespoons balsamic vinegar

5 anchovy fillets

1 sprig thyme

2 bay leaves

BÉCHAMEL SAUCE

80 grams butter

1/2 cup plain flour

4 1/2 cups whole milk

1 cup grated parmesan

1/2 teaspoon freshly

grated nutmeg

2 bay leaves

2 teaspoons Dijon mustard

2 large egg yolks

TO ASSEMBLE AND COOK

400 grams lasagne sheets

350 grams grated mozzarella

TO SERVE

2 teaspoons thyme or

oregano leaves

EQUIPMENT: 22cm x 30cm lasagne dish.

BOLOGNESE SAUCE: Heat the olive oil in a large, heavy-bottomed pot over a medium-high heat and cook the pancetta for 5 minutes. Add the celery, onion, carrot and garlic, season well and cook for 8 minutes. Add the minces and cook over a medium-high heat for 10 minutes, breaking up the meat so that there are no big lumps. Add all the remaining ingredients and cook, half-covered, for 4-5 hours, stirring occasionally, removing the lid for the last hour so that the liquid reduces.

BÉCHAMEL SAUCE: Melt the butter in a large saucepan over a medium heat, add the flour and whisk to a firm paste. Cook for one minute, stirring so that it doesn’t catch on the bottom. Add the milk in three lots, whisking to combine until well incorporated. Keep whisking, on the heat, until thickened and smooth. Whisk in the parmesan, then add the nutmeg, bay leaves and mustard and stir to combine. Season to taste. Cover the surface with plastic wrap and set aside to cool. Whisk in the egg yolks just before assembling.

TO ASSEMBLE: Thinly spread a quarter of the bolognese sauce into the lasagne dish, cover with a quarter of the béchamel, sprinkle over a quarter of the grated mozzarella and cover with a layer of lasagne sheets. Repeat the layers, finishing with the last of the mozzarella. Bake for 40 minutes, or until golden brown and hot through. Serve with a sprinkling of thyme or oregano leaves, sea salt and black pepper, with a simple green salad on the side. SERVES 10