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Epic Lasagne

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Cooking time

Prep: 30 minutes Cook: 6 hours

Skill level

More effort


Serves 20

Beautiful Lasagne recipe that uses pulled and shredded slow-roast beef brisket and pork shoulder instead of minced beef and italian sausage. The recipe below makes 2 large lasagnes so you can freeze one for another day.

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  • 2 Kg been brisket
  • 1 Kg pork shoulder
  • 300 ml tomato passata
  • 3 glasses of red wine
  • sea salt flakes
  • 2 sticks of celery
  • 2 carrots
  • 2 onions
  • 1 large head of garlic, peeled
  • 1 tbsp olive oil
  • 200 g smoked lardons
  • 3 tbsp balsamic vinegar
  • 2 tbsp tomato puree
  • 2 400 g tins of chopped tomatoes
  • 100 g parmesan, plus extra for scattering over lasagnes
  • 100 g gruyere
  • 200 g butter
  • 160 g plain flour
  • 2 L milk
  • half a nutmeg, finely grated or half a tsp of powdered nutmeg
  • dried lasagne sheets
  • 2 balls of fresh mozzarella
  • 1 large bunch of basil leaves


  1. Add the joints of meat to two separate roasting trays and pour a glass of red wine and half the pasta over each, followed by a generous sprinkling of sea salt flakes and roast at 170 degrees celsius for 2 hours per Kg. So take the pork out after 2 hours and the beef after 4 hours. Pull and shred the meat until it is in small pieces. This can easily be done with 2 forks.

  2. Blitz the celery, carrots, onion and garlic in a food processor until finely chopped.

  3. Heat the oil in your largest pot and add the lardons. Fry for a few minutes over a medium heat until they start to colour and crisp. Add the veg, stir, clamp the lid on and allow to sweat for 10 minutes.

  4. Add the vinegar, tomato puree, tinned tomatoes, a half a tin of water, the remaining glass of wine and a tsp of sea salt flakes and stir well. Bring up to the boil before you clamp the lid on, turn it down to low and allow to simmer for half an hour.

  5. Add your shredded meat and mix well. You may need yo pour some of the sauce into another pot if yours isn't big enough. Take the sauce off the heat while you make your white sauce.

  6. Melt the butter in another pot and whisk in the flour until it forces a paste. Cook for a few minutes to cook out the raw flour taste before you add the milk in 3 batches, whisking it in as you go.

  7. Whisk in the nutmeg, 1 tsp of sea salt flakes and the cheeses. Whisk or stir until incorporated and thickened. This should take about 10 minutes on medium heat for this quantity.

  8. Add a little of the white sauce to the bottom of 2 lasagne dishes, followed by a layer of the chunky red sauce. Press the uncooked lasagne sheets into the red sauce.

  9. Tear and scatter the mozzarella and basil leaves over the lasagne sheets and repeat the last step, building layers until you run out of sauce or space in your dishes. Make sure you finish with a generous layer of white sauce.

  10. Scatter some grated parmesan over both lasagnes before you bake one at 180 degrees celsius for 40 minutes or until golden and bubbling. Wrap the second lasagne in tin foil and freeze for a later date.

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