Lasagne

The recipe

Instructions

1. 1
   Soften the diced onion, carrot and celery in oil for 10 minutes. Add pancetta and beef and brown for 5 more minutes.
2. 2
   Pour in the wine, let it bubble away, then the tomatoes and a tin of water. Simmer 45 minutes until thick.
3. 3
   For the bechamel: melt butter, whisk in flour, then gradually add milk. Cook until thick and smooth. Season generously.
4. 4
   Layer in a deep dish: ragu, pasta, bechamel, parmesan. Repeat 3 times, finishing with bechamel and a heavy snowfall of parmesan.
5. 5
   Bake at 180°C for 35-40 minutes until bubbling at the edges and golden on top. Rest 15 minutes before cutting.

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