Ingredients:
1 large onion
1 carrot
6 cloves of garlic
2 stick of celery
Olive oil
400 g quality minced chuck steak
45 g higher-welfare pancetta
100 ml red wine
250 ml organic beef stock
2 x 400 g tins of chopped tomatoes
1 teaspoon dried oregano
1 pinch of sugar
1 tablespoon tomato purée
200 ml milk
30 g Parmesan cheese
1 whole nutmeg, for grating
8 fresh lasagne sheets
50 g Gorgonzola
2 sprigs of fresh flat-leaf parsley
Elaboration
1. Peel and finely chop the onion, carrot and 2 cloves of garlic. Trim and finely chop the celery.
2. Heat 2 tablespoons of oil in a pan over a medium heat, and fry the onion, celery and carrot, until soft. Add the chopped garlic, cook for 2 minutes, then set aside half in a bowl.
3. Push the remaining mixture to the side of the pan, add the mince and pancetta and cook for 5 minutes, or until browned, breaking up any lumps.
4. Pour in the wine, stock and 1 tin of tomatoes and season. Bring it all to the boil, cover and simmer for 45 minutes, or until slightly reduced.
5. In a second pan, fry the reserved veg mixture in the remaining oil. Once sizzling, add the second tin of tomatoes, the oregano, sugar and tomato purée and cook for 15 minutes, until reduced.
6. Spoon it into an 18cm x 24cm gratin dish.
7. Wash the pan, add the cream, milk and the heel of Parmesan (if using), and pop it over a low heat. Peel and stir in the remaining garlic and simmer, until reduced by half, stirring often.
8. Once the garlic is very soft, remove the Parmesan heel and mash the cloves into the sauce. Add a grating of nutmeg and finely grate in the Parmesan to taste.
9. Preheat the oven to 180ºC/gas 4.
10. Place the lasagne sheets, four at a time, on a board (keep the others covered with a damp tea towel). Trim the sheets to fit the dish, if needed.
11. Spoon the ragù along the long edge of the lasagne sheets. Roll them up and place seam-side-down in the dish. Repeat with the rest of the lasagne.
12. Spoon the garlic cream on top, dot over the Gorgonzola and finish with grated Parmesan. Bake for 30 to 35 minutes, or until golden. Tear over the parsley and serve.
