The most delicious lasagne. All done in one pot. No faffing around with a tricky white sauce.
Cooking Time (Includes Preparation Time): 5 Hours
2 Celery Sticks
4 Garlic Cloves
400g Beef Shin Pieces (can buy from Sainsburys - called diced beef)
3 Bay Leaves
2 x 400g Tins of Whole Plum Tomatoes
187ml Bottle of Red Wine
1 Tbsp Marmite
250g Pot of Ricotta
250g Pot of Mascarpone
150ml Whole Milk
9 Lasagne Sheets
Preheat your oven to 170°C.
Finely chop the onion, carrot, celery and garlic cloves. Set aside.
Season the beef shin pieces generously with salt and black pepper. Pour a good glug of oil into a shallow ovenproof casserole dish/frying pan, fry the beef over a high heat in batches until browned on all sides then transfer to a plate.
Turn down the heat then tip in the pancetta. Fry until crisp then tip in the onion, carrot, celery and garlic into the pan. Cook until softened, add the bay leaves, plum tomatoes and red wine. Scrape the beef and all its juices back into the pan. Season generously then put on the lid and transfer the oven to cook for 3 hours until the meat is falling apart and you have a thick tomato sauce. Stir through the marmite - this will dial up the meaty flavour then use two forks to shred the meat. Season to taste then tip the sauce into a large bowl. Don’t clean the pan.
Mix the ricotta and mascarpone with the milk so that it becomes a spreadable consistency then grate in a good amount of nutmeg and season with salt and pepper.
Time to assemble the lasagne. Spoon a small amount of meat into the bottom of the dish to start you off then top with a layer of lasagne sheets, you will need to break one sheet per layer, followed by a decent layer of meat sauce. Dot over 1/4 of the ricotta mix, spread, then grate over loads of parmesan. Repeat for 3 more layers until everything has gone, remember to save a good amount of ricotta mix for the top and grate over even more parmesan.
Bake in the oven for 40 minutes at 180°C until a cutlery knife inserts easily then let it stand for 5 minutes before tucking in. Serve with salad.