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Slow-cooked chunky beef lasagne

Slow-cooked chunky beef lasagne in a baking dish

Slow-cooked chunky beef lasagne

Name: Slow-cooked chunky beef lasagne
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8
Ingredients: 2 tbsp olive oil; 400g beef shin diced; 1 onion finely chopped; 1 large carrot finely chopped; 1 celery stick finely chopped; 160g smoked pancetta diced; 150ml red wine; 400g can chopped tomatoes; 3 tbsp tomato purée; 300ml beef stock; 1 bay leaf; 2 rosemary sprigs; 2 tsp sugar; 500g dried lasagne sheets; 30g parmesan grated; 150g mozzarella grated; green salad to serve (optional); 100g butter; 100g plain flour; 1 litre whole milk; 50g parmesan grated; grating of nutmeg

Esther Clark

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Serves 6 - 8

Easy

Prep: 45 mins

Cook: 3 hrs

A star rating of 4.3 out of 5.28 ratingsRate

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Serve up an extra special lasagne for a crowd-pleasing family dinner. This recipe uses beef shin, smoked pancetta and herbs for lots of flavour

Freezable (sauces only)

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
400g beef shin

diced
1 onion

finely chopped
1 large carrot

finely chopped
1 celery stick

finely chopped
160g smoked pancetta

diced
150ml red wine
400g can chopped tomatoes
3 tbsp tomato purée
300ml beef stock
1 bay leaf
2 rosemary sprigs
2 tsp sugar
500g dried lasagne sheets
30g parmesan

grated
150g mozzarella

grated
green salad

to serve (optional)

For the white sauce

100g butter
100g plain flour
1 litre whole milk
50g parmesan

grated
grating of nutmeg

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Nutrition: Per serving (8)

kcal718
fat33g
saturates17g
carbs65g
sugars13g
fibre4g
protein35g
salt1.5g

Method

step 1

Heat half the oil in a large pan or dish with a lid over a medium-high heat, and fry the meat for 5 mins until browned. Remove from the pan and set aside.
step 2

Add the remaining oil to the pan and tip in the veg and pancetta. Cook for 10 mins until the onion has softened. Turn up the heat and cook for 3 more mins or until the pancetta begins to brown. Add the beef back to the pan. Pour in the wine and bring to the boil, cooking until the liquid has reduced by half. Tip in the tomatoes, purée, stock, herbs and sugar. Lower the heat and season to taste. Place a lid on the pan and cook over a low heat on a gentle simmer for 2-2½ hrs until the meat is tender. Once cooked, shred the meat into smaller chunks with two forks and stir everything together. Check again for seasoning.
step 3

Heat the oven to 200C/180C fan/gas 6. To make the white sauce, heat the butter in a saucepan until foaming. Stir through the flour and cook for 2 mins. Gradually whisk in the milk until smooth. Return to the heat and simmer for 5 mins until thickened, whisking continuously. Stir through the cheese, nutmeg and season.
step 4

Tip a thin layer of meat sauce into a 25 x 30cm sized dish, followed by a layer of lasagne sheets, then a layer of the meat sauce, followed by a drizzle of the white sauce. Repeat until all the pasta and meat sauce have been used, then finish with a layer of pasta sheets topped with a thick layer of white sauce. Sprinkle over the parmesan and mozzarella.
step 5

Bake for 1 hr until golden and bubbling. Check halfway through cooking – if it is already browned, cover with foil. Serve with a punchy, dressed green salad, if you like.

RECIPE TIPS

ADD MORE VEG

If you want to include more veg, add chopped peppers, mushrooms or courgettes to the ragu halfway through cooking.

Recipe from Good Food magazine, January 2021

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A star rating of 4.3 out of 5.28 ratings

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