Tuesday, January 28, 2014

Lasagne by Jon

Serves 4

For the bolognese sauce
 1 onion 
1 carrot 
1 stick of celery
2  tablespoon olive oil
1 clove of gatlic
 450g lean minced beef
1 beef or vegetable stock cube
400 can chopped tomatoes
1 tablespoon tomato puree
1 teaspoon ddried mixed herbs salt and ground black pepper.

For the white sauce:

How to make the bolognese sauce: 

1. Peel the onion and carrots then, cut the onion and carrots

2. Wash the celery and cut it
3 Put the carrots,onion and celery and some olive oil into into a large sauce pan and cook. Add some garlic.
4 Next, add the beef to the pan and cook it for about 10 minutes.
5 Later, add the stock cube dissolved in boiling water in the saucepan.
6 Add the chopped tomatoes,herbs,tomato puree and little bit of salt.
7 Put the lid on the pan, leaving a small gap. Cook it for 40 minutes. Then remove the lid and cook it for 10 more minutes.
8 When the bolognese sauce is gently bubbling, start to make the white sauce.

How to make white sauce:

9. Melt 50g butter and then stir in the flour.
10. Add a little milk to the pan
11. Heat the sauce over a medium heat, stirring all the time, until it becomes thicker and then boils.

12 Heat the oven to 180º,mark 4.
13 Spoon half of the bolognese sauce into the dish.Then, put a layer of lasagne on top. 
14 Spoon the rest of the bolognese sauce over the lasagne. Then add another layer of lasagne. Spoon the white sauce over the top, so that the lasagne is covered.
15 Grate the parmesan chesse and sprinkle it over the top.
16 Bake the lasagne in the oven for 35-45 minutes,or until the top is browned and bubbling.

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