“An easy family favourite made with beef, pork and pancetta for an extra-rich sauce. ”
- 1 onion
- 2 cloves garlic
- 1 carrot
- 4 rashers of higher-welfare pancetta or smoked bacon
- 2 handfuls of fresh herbs , such as sage, oregano, rosemary, thyme
- 1 pinch of ground cinnamon
- olive oil
- 400 g quality beef shin or stewing beef , minced
- 200 g higher-welfare pork belly , skin removed, minced
- 2 x 400 g plum tomatoes
- 2 glasses of red wine
- 2 fresh bay leaves
- 1 butternut squash
- 1 tablespoon coriander seeds
- 1 dried red chilli
- 400 g fresh lasagne sheets
- 400 g mozzarella cheese , torn up
- WHITE SAUCE
- 3 anchovy fillets , from sustainable sources
- 500 ml crème fraîche
- 2 handfuls of freshly grated Parmesan cheese
- milk , optional
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the onion, garlic and carrot, then finely slice the pancetta or bacon. Pick the herbs.
- Slowly fry the pancetta or bacon and cinnamon in a large casserole pan over a medium heat until golden, then add the onion, carrot, garlic and herbs and 4 tablespoons of oil.
- Mix together, add the beef and pork, cook for 5 minutes, then add the tomatoes and wine (or you can use water, if you prefer). Add the bay and bring to the boil.
- Scrunch up a wet sheet of greaseproof paper, then and place it on top of the pan and cover with a lid. Place in the oven for 2 hours or simmer on the hob over a gentle heat for around 1½ hours, or until thickened and reduced.
- Halve, deseed and roughly chop the butternut squash, then drizzle with oil. Bash the coriander seeds and dried chilli then sprinkle over, with a pinch of sea salt and black pepper.
- Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side.
- For the white sauce, finely chop the anchovies, then mix with the crème fraîche and a handful of Parmesan, then season with salt and pepper – you may need to loosen the mixture with a little milk.
- Turn the oven to 200ºC/400ºF/gas 6.
- To assemble the lasagne, rub a lasagne dish with oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan.
- Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce.
- Tear over the mozzarella and sprinkle with some extra Parmesan, then bake for 30 to 35 minutes, or until golden. Serve with a seasonal salad.
Source: Jamie Oliver