Ingredients
- olive oil2 tbsp
- onion, large, finely chopped1
- carrot, finely chopped2
- celery, finely chopped2 stalk
- ground beef, 680 g1 1/2 lb
- garlic, minced4 clove
- canned tomatoes, crushed, 28 oz/800 g1 can
- basil, chopped or torn10–15 leaf
- oregano, dried1/2 tsp
- black pepper1/4 tsp
- salt1 tsp
- granulated sugar, white1/2 tsp
- red wine, dry225 ml
- lasagne sheets1 pack
- béchamel sauce, 850 ml1 1/2 pint
- parmesan, finely grated
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Heat the olive oil in a Dutch oven over medium high heat until shimmering. Add in ground beef and cook, breaking it up with a wooden spoon, until all liquid had evaporated and meat begins to sizzle (10–15 minutes).
Stir in wine, scraping the pot to loosen the fond. Simmer until wine has evaporated.
Add the crushed tomatoes, bring to a simmer, cover, and simmer for 20 minutes. Meanwhile, prepare the béchamel sauce.
Preheat the oven to 375°F/190°C.
Mix the basil, oregano, salt, and pepper into the ragu.
Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of béchamel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough béchamel sauce left to cover the top layer of pasta.
Sprinkle grated parmesan over the pasta.
Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.
Serve.
Broad classification · inferred Europe — Country unknown; only a broad area is inferred from ingredients/technique（evidence：lasagne sheets、béchamel sauce、parmesan）
