Lasagne is my Mum’s signature dish. It was her go to when we had people visit or when she was catering for a crowd. I remember my cousin, Abbey, would ask if Aunty Toni was making lasagne before they had even left Batemans Bay to visit us in Sydney.
Lasagne is pretty much food perfection in my books. How could I improve on this classic dish for my Friday Foodie Flashback? With ragu that’s how! I hadn’t made a ragu before and I happened to be making it a day my Dad was visiting. After copping an earful from him how he knows how to make the best Ragu, I came up with a pretty simple recipe.
The ragu turned out great. I didn’t even have to thicken it like my Dad insisted when he saw how much liquid was in the pot. The lasagne was even better. I’m going to go ahead and say it’s the best Lasagne I’ve eaten. Sorry Mum.
Beef Ragu Lasagne
You will need:
For the Ragu
- 500 grams of chuck steak
- 2 small carrots
- 700 mL of passata
- 2 cups of beef stock
- 1 onion
- 2 cloves of garlic
- salt and pepper
- 1 tablespoon of olive oil
For the Bechamel:
- 2 cups of milk
- 20 grams of butter
- 4 tablespoons of flour
- 100 grams of Gruyere cheese, grated
- 20 grams of Parmesan cheese
- 6 large pasta sheets
- 100grams of tasty cheese, for topping
- 30 x 20 cm baking dish
What you need to do:
- Pre heat the oven to 150 degrees Celsius.
- Dice the onion, crush the garlic, slice the carrots and dice the beef into large chunks. Season the beef.
- Head the oil in a dutch oven and add the beef. Cook until brown and crusty on all sides.
- Add the onion, garlic and carrot and stir for 2 minutes.
- Add the passata and beef stock to the pot and bring to the boil.
- Place the lid on the dutch oven and place in the oven and cook for about 4 hours or until the meat is falling apart.
- Meanwhile, make the bechamel by melting the butter in a large saucepan.
- Add the flour and cook until bubbling.
- Slowly add the milk while whisking to avoid lumps.
- Add the Gruyere and Parmesan cheese and continue to whisk until sauce thickens. Remove from the heat.
- Begin to layer the lasagne, first some ragu, then pasta sheets, followed by more ragu then lastly bechamel.
- Repeat another layer and top with tasty cheese.
- Bake in a 170 degree celcius oven for 50 minutes or until pasta is soft and cheese is brown.
- You could cook the ragu in a slow cooker, but would need less liquid and therefore more seasoning.
- You could freeze the lasagne prior to baking.