Tobie Puttock shares his classic lasagne recipe
5-6 fresh pasta sheets about 30xm X 20cm or 9-12 dried pasta sheets
100g parmesan cheese, grated
Freshly cracked pepper
Extra virgin olive oil, for drizzling
Small handful fine chopped flat leaf parsley
For the bolognese
60ml extra virgin olive oil
25g unsalted butter
1 medium red (Spanish) onion
Finely diced 2 sticks celery
Finely diced 2 cloves garlic
Finely chopped small handful picked sage leaves
Roughly sliced 80g pancetta, cut into cubes
300g minced veal
300g minced pork
1 tablespoon tomato paste
? cup (125 ml) white wine
1 cup (250 ml) milk sea salt and freshly cracked pepper
For the besciamella
450 ml milk
30 g butter
1 cup (150g) plain flour
Pinch of sea salt
? teaspoon freshly grated nutmeg
150 g freshly grated parmesan
1. Place a medium?large heavy-based saucepan over medium heat. Add the olive oil and butter, then cook for a minute or two, when the butter starts to sizzle, add the onion and celery and cook for 1 minute. Add the garlic and sage, reduce the heat to low?medium and cook for 10 minutes or until the vegetables become soft and translucent but do not colour.
2. Increase the heat to medium?high and add the pancetta. Cook, stirring, for around 2 minutes until slightly browned? Add the minced meats and cook until browned stirring constantly so the meat doesn’t stick to the pan.
3. Add the tomato paste and stir to combine, then add the wine and cook to reduce it by half before adding the milk. Bring to a boil, then reduce the heat to low and cook at a gentle simmer for approximately 30 minutes or until the mixture is moist but not liquidly.
4. Meanwhile, make the b?chamel sauce. Warm the milk in a small saucepan over a medium heat, taking care not to let it boil. Melt the butter in a small?medium-sized saucepan over medium heat. Once the butter has melted, add the flour and cook, stirring, for about 6 minutes until the mixture is smooth and light brown in colour.
5. Spoon a ladleful of warm milk into the flour mixture and cook, whisking constantly, until the milk has been incorporated. Continue adding the milk in this way, whisking constantly to prevent any lumps forming, until all the milk has been added, then cook the mixture for a further minute before removing the pan from the heat.
6. Season to taste, then whisk in the nutmeg and grated parmesan. Taste again and adjust the seasoning as necessary, then set aside to cool.
7. Bring a large saucepan of salted water to a boil, and have ready a bowl of iced water. Cook the pasta sheets, a couple at a time, until soft and pliable (the cooking time will depend on the freshness of the pasta). Once cooked, remove them with tongs and immediately place in the iced water to stop the cooking process. When the pasta is cool, remove it from the water and lay it out on a clean tea towel to dry.
8. Preheat the oven to 180?C.
9. To assemble the lasagne, spoon a layer of bolognaise sauce into the baking dish, then add a layer of grated parmesan, a layer of pasta and a layer of b?chamel sauce. Add another layer of bolognaise, some grated parmesan and so on. Repeat this process until you have used up all of your ingredients finishing with a layer of b?chamel topped with grated parmesan and a little cracked pepper.
10. Carefully place the lasagne into the oven and cook for 35 minutes until browned and bubbling. Remove from the oven and allow to cool for a few minutes before cutting into portions. Serve with some more freshly grated parmesan and a drizzle of olive oil.