By Matthew Luca
Ingredients
500g Pork Mince
1 large Onion (chopped)
3 cloves garlic (chopped)
1 bay leaf
1 Carrot (grated)
1 Beef stock cube
2 Tins Chopped tomatoes or 8 plum tomatoes (diced)
2 tablespoons Olive oil
Handful of chopped Oregano
1 tablespoon balsamic vinegar
1 teaspoon of white sugar
Salt & Pepper
200 ml water
Lasagne sheets
Pecorino cheese (or Parmesan)
2 tomatoes
Method
Place the olive oil into a heavy based pan and add the minced pork, cook on a high heat for round 5-10 minutes until browned. Put in the garlic onions, stock cube and continue cooking on a medium heat for a further 4 minutes stirring continuously. At this stage add the tomatoes, carrot, bay leaf, oregano, balsamic and sugar and cook for a further 5 minutes. At this stage turn the heat down and add the water, stir a little and leave to simmer for around 5 minutes until the desired texture for the lasagne filling is reached. Taste the sauce and lightly season with salt & pepper to taste. (the seasoning and flavour impact will increase when cooked for the final stage in the oven)
Béchamel Sauce
Ingredients1000ml Full fat milk
80g Butter
40g plain flour
Pinch of Mace (or if you don't have try a pinch of mixed spice)
1 bay leaf
1/2 teaspoon of onion powder
Salt & Pepper
Method
in a pan Melt the butter on a low heat removing from time to time being careful not to cook it, once melted add the flour and whisk until smooth. Slowly add the milk a little at a time while whisking to combine the roux with the milk. Add the bay leaf, mace, onion powder, a generous dash of pepper and a little salt. Put on a high heat and continually stir the béchamel for 5-10 minutes until thick.
Coming Together
In an oven proof dish arrange layers of Mince, Pasta sheets and then béchamel until complete. At this stage grate over some pecorino cheese and slice a few tomatoes for decoration to place on top. Cover dish with kitchen foil and bake in a pre-heated oven for 40 minutes at 200c. Remove foil from dish and continue cooking for another 10 minutes. Let rest for 10 minutes prior to serving.
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