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Meat Lasagne

February 12, 2015

Country Music

So lately I have been listening to quite a bit of country music.  I love the lyrics they are so profound and I can understand the words clearly.  In country music the lyrical content tends to be of a very high quality which is more than i can say for today’s rap music… Excluding Kendrick Lemar of course.  I have dedicated my appreciation of country music to this meal because this lasagne is full of the good stuff that I am not familiar with but learning to appreciate.  Plus listening to country music made it much easier to cook raw red meat.  This lasagne uses a whole load of stuff but it is worth it.  Proper man food that will last for half a week depending on the portions and how hungry you are.

This recipe was taken from Lorraine Pascale’s Home Cooking Made Easy (Harper Collins Publishers, 2011).

Beef Lasagna


150ml red wine, 100g pancetta chunks, 1 red onion (peeled and finely chopped), 2 large sprigs of fresh rosemary, 2 tsps dried oregano, oil (for cooking), 2 cloves of garlic, 500g lean beef mince, 200g good quality sausage (skin removed), 1 bay leaf, 400g chopped tomatoes, 2 tbsps tomato puree, 1 tsp soft light brown sugar, salt and pepper, basil, lasagne sheets, 50g parmesan cheese, 40g butter, 40g flour,  300ml milk, grated nutmeg.


1. Pour the wine in a pan and bring to the boil and boil until the liquid has reduced by half.
2. In another pan add the pancetta and cook until it begins to turn a golden brown.
3. Add the onion, rosemary, and oregano and a little oil until needed.
4. When the onions are soft add the garlic and cook for about a minute.
5. Add the beef and sausages with the bay leaf.  While cooking break up the beef with a wooden spoon.
6. While the meat is cooking, pour the beef stock into the pan containing the reduced wine.
7. Bring to the boil and let the liquid reduce by half.
8. Once it is reduced remove from the heat and set aside.
9. When the meat has turned brown add the reduced wine/ stock mix, the tomatoes, puree, sugar and seasoning and stir together.
10. Leave to simmer about 15 minutes.
11. While this is happening put the butter in a pan over a medium heat until it melts.
12. Take the pan off the heat and then add the flour.
13. Using a wooden spoon mix it together then add a little more liquid and mix well.
14. Keep adding the milk mixing well.
15. After a minute or so the mixture will thicken season with nutmeg, salt and pepper and set aside.
16. Grease the lasange dish with some butter then spread a thin layer of meat and sauce at the bottom of the dish.
17. Sprinkle over some basil leaves then add layers of lasagne sheets.
18. Then spread another layer of meat over the top sprinkle over some more basil leaves and then some white sauce.
19. Add another layer of pasta followed by the meat sauce, basil then finish off with some white sauce.
20. Grate the cheese over the top and cook for 45 minutes at 180 degrees C.
21.  When the lasagne has cooked leave to cool for a few minutes.


From → Main Meals

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