Lasagne

Name: Lasagne
Yield: Serves 4
Ingredients: 2 tablespoons chopped parsley; 250 ml (9 fl oz/1½ cup) red wine; 375 g (13 oz) fresh lasagne sheets (see Notes); 100 g (3½ oz/1 cup) grated parmesan cheese; 60 g (2¼ oz) butter; 40 g (1½ oz/⅓ cup) plain (all-purpose) flour; 560 ml (19¼ fl oz/2¼ cups) milk; ½ teaspoon ground nutmeg; 2 tablespoons oil; 30 g (1 oz) butter; 1 large onion, finely chopped; 1 carrot, finely chopped; 500 g (1 lb 2 oz) minced (ground) beef; 1 celery stalk, finely chopped; 250 ml (9 fl oz/1 cup) tomato passata (puréed tomatoes); 150 g (5½ oz) chicken livers, finely chopped (see Notes)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 tablespoons oil
30 g (1 oz) butter

Main course

Method

Heat the oil and butter in a heavy-based frying pan and cook the onion, carrot and celery over medium heat until softened, stirring constantly. Increase the heat, add the beef and brown well, breaking up any lumps with a fork. Add the chicken livers and cook until they change colour. Add the tomato passata, wine and parsley, and season with salt and pepp