STEP 1
RAGU SAUCE FOR THE LASAGNE
In a large saucepan add some rice bran oil ( not too much because the meat will release fat. )
Cut up 2 medium sized onions ( finely diced ), and fry over a low heat .
When the onions are nearly done add 1 tbs of minced garlic.
Add a drop of water if necessary to stop the onions burning .
Add 1.5 kg of mincemeat , a little at a time and stir till meat is browned .
ADD 120gm of button mushrooms ( diced ) stir with the mincemeat until beginning to cook.
Now add 2 chopped sticks of celery with celery leaves , 1 medium carrot ( chopped ), 6 tins of Italian diced tomatoes , 1tin of tomato purée ( 170 gm ).
Add salt and pepper to taste .
Bring the ragu to the boil and then simmer for 1 and 1/2 hours minimum .
Add 1 glass of red wine during the cooking to stop it from becoming too dry , and stir occasionally to stop it from sticking to the bottom of the pot .
Stir through fresh chopped basil right at the end of cooking .
STEP 2
PASTA
Place 750gm of strong white plain flour on your kitchen table a well in the centre, add 4 large eggs ( lightly beaten ) and 60 ml of water .
Start mixing from inside the well if you don’t want to the water .
Knead for 20 minutes minimum
Sprinkle some flour if the mix is too wet or a sprinkle of water if it is too dry .
The end dough should not be sticking to your hands or have any air bubbles in it .
You can test this by tutting the mix in half with a knife , any air bubbles will show .
Continue to work the mix until the bubbles disappear .
Then cut the dough into 3 or 4 portions, wrap all but one in cling film to keep moist .
Then start to stretch your pasta ...... this can be done with a pasta machine ,a rolling pin or wine bottle
Then cut up strips of pasta to a managble length and then lay them on the back of a chair or a portable air dryer to dry or until you are ready to cook them .
Alternatively you can use pre cooked dried lasagne sheets...
STEP 3
BESCIAMELLA SAUCE .
Place 60 gm of butter in a small saucepan , heat gently until it melts add 2 tbs of plain flour nd stir until the mixture is crumbly , add 480 ml of milk stirring until the mixture is smooth seaso with salt , pepper and nutmeg .
Slowly bring to the boil and stir until the sauce thickens .
When you are happy with the besciamella sauce pour it over our prepared layers of lasagne sheets and ragu sauce .
Place the completed dish in a well preheated oven 180 deg C or 45 minutes
RAGU SAUCE FOR THE LASAGNE
In a large saucepan add some rice bran oil ( not too much because the meat will release fat. )
Cut up 2 medium sized onions ( finely diced ), and fry over a low heat .
When the onions are nearly done add 1 tbs of minced garlic.
Add a drop of water if necessary to stop the onions burning .
Add 1.5 kg of mincemeat , a little at a time and stir till meat is browned .
ADD 120gm of button mushrooms ( diced ) stir with the mincemeat until beginning to cook.
Now add 2 chopped sticks of celery with celery leaves , 1 medium carrot ( chopped ), 6 tins of Italian diced tomatoes , 1tin of tomato purée ( 170 gm ).
Add salt and pepper to taste .
Bring the ragu to the boil and then simmer for 1 and 1/2 hours minimum .
Add 1 glass of red wine during the cooking to stop it from becoming too dry , and stir occasionally to stop it from sticking to the bottom of the pot .
Stir through fresh chopped basil right at the end of cooking .
STEP 2
PASTA
Place 750gm of strong white plain flour on your kitchen table a well in the centre, add 4 large eggs ( lightly beaten ) and 60 ml of water .
Start mixing from inside the well if you don’t want to the water .
Knead for 20 minutes minimum
Sprinkle some flour if the mix is too wet or a sprinkle of water if it is too dry .
The end dough should not be sticking to your hands or have any air bubbles in it .
You can test this by tutting the mix in half with a knife , any air bubbles will show .
Continue to work the mix until the bubbles disappear .
Then cut the dough into 3 or 4 portions, wrap all but one in cling film to keep moist .
Then start to stretch your pasta ...... this can be done with a pasta machine ,a rolling pin or wine bottle
Then cut up strips of pasta to a managble length and then lay them on the back of a chair or a portable air dryer to dry or until you are ready to cook them .
Alternatively you can use pre cooked dried lasagne sheets...
STEP 3
BESCIAMELLA SAUCE .
Place 60 gm of butter in a small saucepan , heat gently until it melts add 2 tbs of plain flour nd stir until the mixture is crumbly , add 480 ml of milk stirring until the mixture is smooth seaso with salt , pepper and nutmeg .
Slowly bring to the boil and stir until the sauce thickens .
When you are happy with the besciamella sauce pour it over our prepared layers of lasagne sheets and ragu sauce .
Place the completed dish in a well preheated oven 180 deg C or 45 minutes
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