Ingreadient :

• 50ml olive oil
• 500g mince beef
• 500g minced pork
• 1 onion, peeled and diced
• 3 cloves crushed garlic
• 1 carrot, diced
• 1 leek, diced
• 3 bay leaves
• 2 sticks celery, diced
• 2 x 400g tinned chopped tomatoes
• 2 tbsp tomato puree
• 1 bunch basil
• 150ml red wine
• 1 bay leaf
• 1L milk
• 75g butter
• 75g flour
• Nutmeg, to taste
• 2x 400g chopped tomatoes
• 100ml olive oil
• 4 cloves garlic
• 1 bunch basil, torn
• Lasagne sheets
• 1 ball mozzarella
• 100g cheddar cheese
• 50g grated parmesan

Direction :

1. For the meat, blitz the onion, garlic, carrot, leek and celery in a food processor. To make the ragu, heat a large pan and drizzle in the oil, add the onion, the carrot, the celery, leek, garlic, bay leaf and tomato puree. Cook out for a few minutes. Add the meats, then the wine and tinned tomatoes. Cook for 45 minutes gently simmering, and sprinkle in basil.
2. To make a classic bechamel, heat the milk and add a bay leaf until almost boiling. Separately, melt butter in a saucepan, adding flour and cooking out. Then add the milk slowly and whisk until smooth. Season to taste and add the nutmeg.
3. To make the tomato sauce, pop all the ingredients into a pan and cook for 20 minutes.
4. To assemble the lasagne, layer up the meat and tomato sauce with layers of lasagne sheets. Finish with white sauce, top with cheese and bake for 30 minutes.