Lasagne al Forno (Classic Baked Lasagne)

Ragù

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 tsp Fine sea salt
• 500 g Minced beef
• 1 tsp Black pepper
• 2 cloves Garlic
• 150 ml Red wine
• 700 g Tomato passata

Béchamel and assembly

• 60 g Butter
• 60 g Plain flour
• 750 ml Whole milk
• ½ tsp Ground nutmeg
• 250 g Lasagna noodles
• 80 g Parmesan

1. Heat the olive oil in a large pot over medium heat. Finely chop the yellow onion, carrot and celery, then add to the pot with 1 tsp of the fine sea salt and cook for 10 minutes until softened but not browned.
2. Add the minced beef and cook for 8 to 10 minutes, breaking it up, until browned and any liquid has evaporated. Stir in the black pepper, then crush in the garlic and cook for 1 minute until fragrant.
3. Pour in the red wine and simmer for 3 to 4 minutes until reduced by about half. Stir in the tomato passata, bring to a gentle simmer, then cook uncovered for 45 minutes, stirring occasionally, until thick and rich.
4. While the ragù simmers, make the béchamel. Melt the butter in a saucepan over medium heat, stir in the plain flour, and cook for 2 minutes until it smells biscuity. Gradually whisk in the whole milk until smooth, then cook for 6 to 8 minutes, whisking, until thick enough to coat the back of a spoon; whisk in the ground nutmeg and the remaining 1 tsp fine sea salt.
5. Heat the oven to 190°C (375°F). Spread a thin layer of ragù in the base of a baking dish, then add a layer of lasagna noodles, followed by more ragù and a layer of béchamel. Repeat the layers, finishing with béchamel on top.
6. Finely grate the parmesan and scatter it over the top. Bake for 30 to 35 minutes until bubbling at the edges and golden on top. If it browns too quickly, loosely cover the top and continue baking until the pasta is tender.
7. Rest the lasagne for 15 minutes before slicing so the layers set. Serve hot, spooning any sauce from the edges over each portion.

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