|175g / 6 oz fresh pork mince
100ml / 3 1/2 fl oz dry red wine
150ml / 5 fl oz beef stock
1 tbsp tomato puree
55g / 2 oz unsalted butter, diced, plus extra for greasing
300ml / 10 fl oz Bechamel Sauce
140g / 5 oz mozzarella cheese, diced
140g / 5 oz freshly grated Parmesan cheese
3 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
100g / 3 1/2 oz pancetta or rindless streaky bacon, finely chopped
175g / 6 oz fresh beef mince
1 bay leaf
150ml / 5 fl oz boiling milk
400g / 14 oz dried lasagne
Heat the olive oil in a large, heavy-based saucepan. Add the onion, celery, carrot, pancetta,
beef and pork and cook over a medium heat, stirring frequently and breaking up the meat with a
wooden spoon, for 10 minutes, or until lightly browned.
Add the wine, bring to the boil and cook until reduced. Add about two-thirds of the stock, bring
to the boil and cook until reduced. Combine the remaining stock and tomato puree and add to the
saucepan. Season to taste with salt and pepper, add the clove and bay leaf and pour in the milk.
Cover and leave to simmer over a low heat for 1 1/2 hours.
Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Unless you are using lasagne that needs no
precooking, bring a large, heavy-based saucepan of lightly salted water to the boil. Add the
lasagne sheets, in batches, return to the boil and cook for about 10 minutes, or until tender but
still firm to the bite. Remove with tongs and spread out on a clean tea towel. Remove the meat
sauce from the heat and discard the clove and bay leaf.
Lightly grease a large, oven proof dish with butter. Place a layer of lasagne in the base and
cover it with a layer of meat sauce. Spoon a layer of Bechamel Sauce on top and sprinkle with
one-third of the mozzarella and Parmesan cheeses. Continue making layers until all the ingredients
are used, ending with a topping of Bechamel Sauce and sprinkled cheese.
Dot the top of the lasagne with the diced butter and bake in the preheated oven for 30 minutes,
or until golden and bubbling.