Serves

Serves 4

Information

Preparation time: 50 minutes Cook Time: over one hour

Ingredients

1 onion • 3 garlic cloves • 500g minced meat, pork or beef • 2 handfuls of Italian herbs; marjoram, basil, parsley, oregano • 2 teaspoons ground paprika • 1 bay leaf • 1 tablespoon chilli sauce • 100g concentrated tomato puree • 200g tinned, chopped tomatoes • 1 pack of precooked lasagne sheets • Olive oil • 2 mozzarella cheeses - about 200g • 50g butter • 50g flour • 500ml cold milk • Sugar • Salt & pepper

Method

Bolognese sauce: Chop the onions and fry in olive oil in a large saucepan, adding the chopped garlic • Heat the tomato puree on a high temperature in a small saucepan until its sour aroma dissipates, stirring quickly to avoid burning • Add the fried onions and garlic to it and place to one side • Fry the minced meat in olive oil in a large frying pan, adding the herbs • Season with salt and pepper when the meat is cooked through • Add the tomato-garlic-onion mixture, lower the temperature, and add the chopped tomatoes, a little sugar, the chilli sauce and the bay leaf • Check the seasoning and add pepper & salt if necessary, and perhaps a few more herbs • Cook on a low heat for 30-45 minutes, stirring once in a while • Preheat the oven to 180ºC

Béchamel Sauce: Melt the butter in a pan and add the flour, stirring well, until you have a large ball of floury butter – don’t get put off at this point, this is entirely normal • Little by little add the cold milk, stirring all the time with a whisk • Keep on the heat until you end up with a thick sauce • Season with salt & pepper and taste • Butter a lasagne dish and line with one layer of lasagne sheets • Cover with one third of the béchamel sauce, then one third of the Bolognese sauce, and one third of the sliced mozzarella • Repeat this for two more layers and top with lasagne sheets • Cover with tin foil and cook for 30 minutes in the centre of the oven • Remove the foil and bake for a further 15 minutes until the lasagne sheets start to rise in bubbles • Serve immediately with a glass of chilled Faustino V Rosé.