• •750 g beef mince (20% fat for best flavour)
• •1 piece onion (finely diced)
• •1 piece carrot (finely diced)
• •1 piece celery stick (finely diced)
• •3 pieces garlic cloves (crushed)
• •800 g tinned chopped tomatoes (2 × 400g tins)
• •2 tbsp tomato purée
• •150 ml red wine (optional)
• •1 tsp dried oregano
• •2 pieces bay leaves
• •2 tbsp olive oil
• •12 pieces lasagne sheets (dried, no pre-cook)
• •50 g butter
• •50 g plain flour
• •600 ml whole milk
• •0.25 tsp nutmeg (freshly grated)
• •100 g mature Cheddar (grated)
• •50 g Parmesan (grated)

Instructions

1. 1
   Ingredients for this step:

   • •750 g beef mince
   • •2 tbsp olive oil

   Heat olive oil in a large deep pan over medium-high heat. Add the beef mince and cook for 6-8 minutes, breaking it up, until well browned. Drain excess fat.

   ⏱️ Timer: 8:00

2. 2
   Ingredients for this step:

   • •1 piece carrot
   • •1 piece onion
   • •1 piece celery stick
   • •3 pieces garlic cloves

   Add the onion, carrot, and celery. Cook for 5-6 minutes until softened. Add the garlic and cook 1 minute more.

   ⏱️ Timer: 6:00

3. 3
   Ingredients for this step:

   • •2 tbsp tomato purée
   • •150 ml red wine

   Stir in tomato purée and cook 1 minute. Pour in red wine (if using) and reduce by half.

   ⏱️ Timer: 3:00

4. 4
   Ingredients for this step:

   • •1 tsp dried oregano
   • •2 pieces bay leaves
   • •800 g tinned chopped tomatoes

   Add chopped tomatoes, oregano, and bay leaves. Season well. Simmer, covered, on low for 45 minutes, stirring occasionally, until thick and rich.

   ⏱️ Timer: 45:00

5. 5
   Ingredients for this step:

   • •50 g plain flour
   • •50 g butter

   Make the béchamel: melt butter in a saucepan, add flour, and whisk for 1-2 minutes.

   ⏱️ Timer: 2:00

6. 6
   Ingredients for this step:

   • •600 ml whole milk
   • •0.25 tsp nutmeg

   Gradually add the milk, whisking constantly. Cook for 5-6 minutes until thick enough to coat the back of a spoon. Season with nutmeg, salt, and pepper.

   ⏱️ Timer: 6:00

7. 7

   Preheat oven to 190°C (fan 170°C). Remove bay leaves from ragù.

8. 8
   Ingredients for this step:

   • •12 pieces lasagne sheets

   Assemble in a deep baking dish: thin layer of ragù → pasta sheets → ragù → béchamel. Repeat twice, finishing with béchamel on top.

9. 9
   Ingredients for this step:

   • •50 g Parmesan
   • •100 g mature Cheddar

   Scatter Cheddar and Parmesan over the top.

10. 10

    Bake for 35-40 minutes until golden and bubbling. Rest 10-15 minutes before serving.

    ⏱️ Timer: 40:00