Lasagne (Serves 4–5, oven at 180°C)
Ragu
1 onion
garlic
possibly some chopped celery, carrot
1lb mince
basil
14oz tin tomatoes
tomato purée
½ glass red wine
White Sauce (consider making more?)
1½pt milk, or milk & cream
2oz margarine
2oz flour
ground nutmeg
Lasagne
8oz lasagne
parmesan
Chop onions and garlic, fry in oil. (Also with the chopped celery and carrot, if any.) Add mince and brown. Add remaining ragu ingredients and leave to simmer for 40 minutes. Make up creamy white sauce and cook over low heat for 10 minutes. Build lasagne: ragu, white sauce, lasagna, …, white sauce; if possible with 4, 5 or more layers of pasta. Sprinkle with grated parmesan. All of these can be done in advance — the dish is now ready for the oven. Bake 30–35 minutes 180°.
