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  1. To make the Bolognese, chop 2 red onions, 2 cloves of garlic, 2 carrots and 2 sticks of celery
  2. Slice 90g prosciutto
  3. Heat a large splash of olive oil in a large pan over a medium heat
  4. Fry the prosciutto, then add the onions, garlic, carrots and cook for 10 minutes
  5. Add 250g minced beef, 2 x 400g tins of tomatoes and 1 tin of water
  6. Add 250ml red wine
  7. Season with salt and pepper and bring to the boil
  8. Partially cover the pan with the lid and simmer gently for 1 hour, stirring occasionally
  9. Remove the lid, turn up the heat and cook for 20 minutes until the sauce is thickened
  10. Preheat the oven to 200°C/400°F/gas 6
  11. To make the white sauce, melt 35g butter
  12. Mix in 50g plain flour
  13. Slowly pour in 600ml semi-skimmed milk until you have a smooth white sauce
  14. Bring to the boil and remove from the heat before seasoning
  15. Remove the Bolognese from the heat and season
  16. To make the lasagne, put a third of the Bolognese into an ovenproof dish
  17. Add a layer of lasagne sheets and a third of the white sauce
  18. Repeat the process twice, finishing with the white sauce
  19. Grate over parmesan, cover with foil and bake in the oven for 20 minutes
  20. Remove the foil and bake for 30 minutes until the top is bubbling and brown before serving
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