This delicious recipe has a twist, it uses braising steak instead of mince. We hope you enjoy it as much as we do! 😋
Ingredients for meat sauce
400g of Faodail beef shin, chuck or braising steak (diced into bite size pieces)
80g of pancetta or smoked bacon lardons
2 white onions diced
2 carrots diced
2 celery stalks diced
3 garlic cloves crushed
2 bay leaves
Spring of fresh thyme chopped stalks removed (or teaspoon of dried)
Sprig of fresh rosemary chopped stalks removed (or teaspoon of dried)
30g tomato puree
800g tinned chopped tomatoes
1 large glass or 250ml of strong red wine such as shiraz or chianti
Handful of flat leaf parsley chopped
1 tablespoon of oil
Ingredients for bechamel
600ml whole milk
1 bay leaf
2 black peppercorns
1 clove (non essential)
60g plain flour
300g lasagne sheets
1 pack of boursin or rouille cheese
40g grated cheddar
20g grated parmesan (optional)
Heat a large heavy based saucepan on a medium high heat adding the oil, when hot add pancetta/bacon lardons allow to brown slightly then add the beef. It’s important to get a good brown colour onto the beef at this stage as it will draw out the flavour later. Season at this stage with a little salt and pepper.
Add the onions, carrots and celery. Soften the vegetables with the Beef and bacon, it’s important to cook down the vegetables before any liquid goes in as this draws out their flavour. Once the vegetables have softened and browned slightly add the tomato puree stir for 1 minute then add the wine and reduce by half. Reduce the heat to medium/low then add chopped tomatoes, garlic, bay leaves, thyme & rosemary. Season again with salt and pepper.
Cover the saucepan with a lid and cook on a low heat for 3 hours stirring occasionally, this process can also be done in the oven at 140 degrees Celsius if preferred. You’ll know this is ready when the beef breaks up easily with a spoon and liquid is reduced until thickened & no longer watery, remove bay leaves… stir in the parlsey, give another seasoning to taste and set aside to cool slightly.
To make the béchamel sauce add the butter to a saucepan on a low heat to melt once melted add the flour and stir continually until a smooth paste like consistency is achieved. The next stage is critical! Add the milk half a cup at a time stirring constantly to get a smooth finish not allowing lumps to remain. Once all the milk is completely added season with salt and pepper then add the bay leaves, peppercorns and clove. Cook over a low heat stirring regularly for approx. 30 mins until the flour is cooked out and can no longer be tasted consistency should be thick and smooth. Set aside to cool.
Preheat oven to 160c
Once the meat sauce is ready, take a lasagne/oven dish and line the bottom with a layer of meat sauce (half the amount you’ve made as there is another layer)
Next layer is boursin/rouille cheese cut half of this is into bite size pieces and spread on the top of the meat sauce. Add a layer of lasagne sheets (raw) and repeat the process so you have two near identical layers.
Then the finally add the béchamel sauce to the top layer of pasta spreading out so evenly distributed on the top, sprinkle over grated cheese and bake for 50-55 mins. Allow to rest for 15 mins before serving.
Serving suggestion.. dressed crunchy green salad and garlic bread!