Beef Ragu Lasagne Recipe

INGREDIENTS:

For the Ragu

• 500 grams of chuck steak
• 2 small carrots
• 700 mL of passata
• 2 cups of beef stock
• 1 onion
• 2 cloves of garlic
• salt and pepper
• 1 tablespoon of olive oil

For the Bechamel:

• 2 cups of milk
• 20 grams of butter
• 4 tablespoons of flour 
• 100 grams of Gruyere cheese, grated
• 20 grams of Parmesan cheese
• 6 large pasta sheets
• 100grams of tasty cheese, for topping
• 30 x 20 cm baking dish

INSTRUCTIONS:

1. Pre heat the oven to 150 degrees Celsius.
2. Dice the onion, crush the garlic, slice the carrots and dice the beef into large chunks. Season the beef.
3. Head the oil in a dutch oven and add the beef. Cook until brown and crusty on all sides.
4. Add the onion, garlic and carrot and stir for 2 minutes.
5. Add the passata and beef stock to the pot and bring to the boil.
6. Place the lid on the dutch oven and place in the oven and cook for about 4 hours or until the meat is falling apart.
7. Meanwhile, make the bechamel by melting the butter in a large saucepan.
8. Add the flour and cook until bubbling.
9. Slowly add the milk while whisking to avoid lumps.
10. Add the Gruyere and Parmesan cheese and continue to whisk until sauce thickens. Remove from the heat.
11. Begin to layer the lasagne, first some ragu, then pasta sheets, followed by more ragu then lastly bechamel.
12. Repeat another layer and top with tasty cheese.
13. Bake in a 170 degree celcius oven for 50 minutes or until pasta is soft and cheese is brown.

Source: Erin Made This

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