You will need...
What to do...
For the pasta:
For the pasta:
Either
Either
Or
Or
300g plain flour 3 eggs Pinch of salt Pasta machine
Make a well in the centre of the flour and salt. Put the eggs in the well and gradually beat them into the flour with a fork. Knead the dough with your hands a little before rolling it out in the pasta machine. Hang slightly to dry whilst making the rest.
1 or 2 packs of fresh pasta sheets
For the Bolognese: A good 800g to 1kg of mince (beef or pork—a mixture is best) 1 onion 3 cloves of garlic Red OXO cube 2 tins of chopped tomatoes and a big spoon of tomato puree (or about 500ml of self-zizzed tomatoes—do this in a blender) 1 tsp Basil 1 tsp Oregano Salt and pepper
For the cheese sauce: Knob of butter (about 100g???) Plain flour (a few spoons) Lots of milk 1 tsp yellow mustard or powder Lots of cheddar (with a bit of parmesan if you want to be fancy)
Leave the packet in the fridge until you need it later.
For the Bolognese: In a big pan, chop the onion and garlic and fry in a little oil. Add the mince and fry until it has browned and is starting to release some moisture. Add the stock cube. Season with herbs, salt and pepper. Add the tomatoes and leave on a medium heat to simmer whilst you make the cheese sauce. If you like, add a glass of red wine.
For the cheese sauce: In a sturdy pan, melt the butter over a medium heat, then stir in about 2 tablespoons of flour. Add a little more flour until you have a medium-thick consistency. Take the pan off the heat and add some milk (not too much) and stir it in. Put it back on the heat and keep stirring so that it doesn’t stick or burn. Gradually add more milk. Once you have a good sauce consistency that isn’t too thick, add the mustard and a little salt. Grate a heap of cheddar (this is to taste, but at least 200g) and stir it into the sauce. If it isn’t cheesy enough, add more cheddar or a little parmesan.
Put it all together: Layer the bottom of the lasagna dish with Bolognese, then place pasta sheets on top. Add a thin layer of cheese sauce, then start again with the Bolognese. Keep going, trying to make as many layers as possible. Finish with cheese sauce on top and a little extra grated cheese. Cook on 200°C for about 30 minutes.