Publications
Makes: 8 portions
Preparation time: 1 hour
Oven temperature: 200°C
Baking time: 1 hour
• 30 ml butter
• 30 ml olive oil
• 2 onions, finely chopped
• 3 celery stalks, finely chopped
• 3 carrots, coarsely grated
• 2 kg mince
• 250 ml milk
• 500 ml red wine
• 2 tins chopped tomatoes
• 1 tin tomato purée
• salt and black pepper to taste
• lasagne sheets
• 300 g (375 ml) mozzarella, grated
RICOTTA LAYER
• 1 kg ricotta cheese, drained
• 2 egg yolks
• 200 ml parmesan, grated
• salt and black pepper to taste
• pinch of nutmeg
1 Heat the butter and olive oil in a large saucepan and fry the onion until soft. Add the celery and carrots, and stir-fry until the vegetables are tender.
2 Add the mince and stir-fry with a large fork until the meat has coloured. Add the milk and bring to the boil, then simmer until milk has evaporated. Add the red wine and simmer until evaporated.
3 Add the tomatoes in their juice and the purée, and season to taste. Bring to the boil and simmer uncovered for about an hour until thick and flavourful. Set aside.
4 Prepare the ricotta layer Beat together the ricotta, egg yolks, parmesan, salt and pepper, and a pinch of nutmeg. Preheat the oven.
5 Spread a thin layer of mince over the bottom of a greased baking dish. Top with a layer of lasagne sheets slightly overlapping, followed by another layer of mince. Repeat, ending with a layer of mince. Spoon over the ricotta mixture and bake for about an hour until golden brown.
