by Nigel Napier-Andrews

Prep time 3 hrs

Cooking time 50 mins

Three basic ingredients come together in this delicious Italian pasta casserole: ragù alla bolognese (Bolognese sauce), béchamel sauce and sheet pasta. The trick is to make the ragù well ahead of assembly to allow all the flavours to mingle. Then it’s a simple job to put it all together at the last moment for a wonderful feast for friends or family.

Ingredients

For the ragù alla bolognese

• 4 celery sticks
• 5 large onions
• 5 garlic cloves
• 1 40g pkt fresh oregano leaves
• 250 g (9 oz) lean ground beef
• 250 g (9 oz) ground pork
• 1 cans of unsalted peeled diced tomatoes (790ml ) (or ripe fresh equivalent in season)
• 1 can (156ml/5.5 fl oz) can tomato paste
• 250 ml (I cup) red wine
• olive oil
• salt and pepper

For the béchamel sauce

• 500 ml (2 cups) whole milk
• 1 thick slice of onion
• 1 bay leaf
• 1 tsp grated nutmeg
• 40 g (3 TBSP) unsalted butter
• 40 g (6 TBSP) fine white flour

Plus

• 1 1 /4 lb (575 g) fresh or dried lasagne (try whole wheat pasta for a healthy change)
• 70 g grated Parmesan cheese
• 1 cup ricotta (optional)

Instructions

1. Make the bolognaise sauce a day ahead if you have time, and reserve in the fridge. It takes 2 hours to cook at a low simmer, so there’s no point in rushing. Slow down and drink some of the red wine! Add a gentleman’s portion of olive oil to a large heavy pan. Chop up the celery sticks, onions and garlic and fry over medium heat until they soften. Wash, dry and tear up the fresh oregano roughly and stir in.
2. In a separate pan, brown the ground meat on all sides until it is granular, about 10 mins. Spoon into the sauce, leaving the fat and juices behind. Then add the chopped tomatoes, wine and pepper.
3. Reduce the heat and simmer for 2 hours, adding a splash of water if the sauce gets too thick, and stir occasionally to ensure it doesn’t stick on the bottom or burn. After the first hour, taste the sauce and add plenty of salt and pepper to season. This sauce doesn’t want to be bland. When its is done, set aside to cool and then, if you have time, refrigerate overnight.
4. When the time comes to assemble, make the béchamel sauce while a big pot of salted water comes to the boil for the pasta. Heat 2 cups of creamy milk in a pan and add a bay leaf, a thick slice of onion and a tsp of nutmeg. Just before it comes to the boil, remove from the heat and set aside for 30 mins to infuse.
5. Drop the sheets of pasta into the pot of boiling water one at a time to ensure none stick to the others. If they stick together, one of the sheets may not cook all the way through. If you are using fresh pasta, blanch them for no more than 3 to 4 mins, cooking the sheets in batches if necessary. If using dried sheets, follow the instructions. Try using whole wheat pasta for a healthy alternative. When cooked lay the sheets out on a kitchen towel to drain and cool to the touch.
6. Preheat the oven to 200°C/400°F. Now make a roux by melting the butter in a heavy pot. When its foamy, add the flour and stir well until it is the consistency of sand but not browned. Strain the infused milk in slowly, whisking thoroughly to avoid lumps until the sauce is creamy. Add about 2/3 rds of the grated Parmesan and mix in until it melts.
   

   Assembled and ready for baking

7. Now assemble the dish. Spoon 1/3 rd of the Bolognese sauce over the bottom of a large square casserole dish (about 28 cm x 33 cm/11 in x 13 in), follow with a layer of lasagne sheets and 1/3 rd of the béchamel sauce, repeat twice more and end up with a layer of béchamel. OPTION: For an extra cheesy taste, add a layer of ricotta instead of the middle béchamel sauce layer. Sprinkle the rest of the Parmesan cheese on top and cook in the oven for 50 minutes, or until bubbling and golden brown at the edges.
8. Leave the dish to set for about 10 mins before slicing up and serving. Offer with a crispy green or Caesar salad and crusty garlic bread.