The "ragu" sauce can also be used for spaghetti bolognese, just cook some pasta and cook the sauce covered and for 10 minutes shorter than stated for this recipe then you have yourself another delicious meal.
3 tablespoons olive oil
3 tablespoons butter
1 large onion, diced
1 celery stick, sliced thinly
175 grams streaky bacon, cut into small strips
2 garlic cloves, diced
500g lean beef mince
2 tablespoons tomato paste
1 tablespoon plain flour
1 (400g) tin diced tomatoes
2/3 cup (165ml) beef stock
1/3 cup (75ml) red wine
2 teaspoons oregano
1/2 teaspoon nutmeg
salt and pepper, to taste
1 tablespoon olive oil
250g lasagne verde
1 1/4 cups (315ml) milk
2 bay leaves
1/2 small onion
1/4 cup butter plus extra for greasing
6 tablespoons flour
1 1/4 cups (315ml) cream
1 pinch nutmeg, to taste
salt and pepper, to taste
1/2 cup grated parmesan cheese
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Ragu Sauce: Heat the oil and the butter in a large frypan over medium heat. Add the onion, celery and bacon pieces then fry them together for 5 minutes, stirring occasionally.
Stir in the garlic and beef then cook until beef is browned, stirring often. Lower the heat and continue cooking for a further 10 minutes, stirring occasionally.
Increase heat to medium and stir in the tomato paste and flour. Cook for 1-2minutes.
Stir in tomatoes, stock and wine then bring to the boil, stirring often. Season and stir in oregano and nutmeg. Reduce heat so sauce simmers and leave simmering for 50-60 minutes stirring occasionally until it resembles a thick paste.
Lasagne: Bring a large saucepan of water to the boil then add the 1 tablespoon of oil. Drop the pasta sheets into the boiling water 2 or 3 at a time and return the water to the boil before adding more. If using fresh pasta cook for a total of 8 minutes; if using dried or partly precooked pasta cook it for as long as the directions on the packet says.
Spread a large dampened tea towel/dish cloth on a work surface like the counter. Lift out the pasta sheets with a perforated spoon and spread them in a single layer on the towel using more towels if needed. Set aside.
Bechamel Sauce: Pour milk into small saucepan and add the bay leaves. Press the cloves into the onion add to the saucepan and bring to the boil.
Remove from heat and set aside to cool. Strain the milk into a jug then rinse the saucepan.
Melt the butter in the saucepan and stir in the flour. Stir for 1 minute then gradually pour in the milk stirring constantly.
Cook for 3 minutes then pour in the cream and bring to the boil. Remove from the heat and season with nutmeg, salt and pepper.
To Make: Grease a rectangular ovenproof dish about 25 to 28cm long.
Assemble the dish starting with the Ragu sauce then the pasta, bechamel sauce and finishing with a sprinkle of the cheese. Continue layering in this order, finishing with the cheese layer.
Bake in a preheated oven at 180 degrees C for 40 minutes or until the top layer of cheese is golden and sauce is bubbling.