Tomato Sauce

This sauce is perfect for freezing for pasta, so make lots.

Ingredients for tomato sauce

Method for tomato sauce

Step 1

Peel and chop all vegetables

Step 2

Heat 4 tbsp olive oil in a pan and add vegetables and 2 bay leaf. Stir in the sugar with some salt. Cook for 10-15 mins until vegetables are tender.

Step 3

Stir in 4 cans of Chopped Tomatoes and 150 ml water. Let simmer gently for 30 mins or until sauce has reduced by two-thirds and is very thick. (Will take longer if the recipe quantity has been increased). Stir occasionally, especially towards the end.

White Sauce

Ingredients for white sauce

Method for white sauce

Step 1

Bring 1L milk to the boil in a small saucepan with the onion, 2 bay leafs and 3 cloves. Turn off the heat and leave to infuse for 20 mins.

Step 2

Melt 100g butter in another saucepan and add 100g plain flour, stir continuously until a you have a roux. Continue cooking for 2 mins.

Step 3

Remove onion, bay leaf and cloves from the milk and discard them. Add the infused milk to the roux gradually while stirring. Cook for 5-10 mins until the sauce has thickened, stirring continuously. Seasons to taste.

Lasagna

Ingredients for lasagna

Method for lasagna

Step 1

Heat 2 tbsp of olive oil in a frying pan and cook 750g beef mince in two batches until browned.

Step 2

Add 90g sliced prosciutto to meat and stir through the meat mixture.

Step 3

Add half the tomato sauce and 200 ml beef stock. Add grated nutmeg and season.

Step 4

Bring to a boil and let simmer for 30 mins until the sauce looks rich.

Step 5

Heat oven to 180C and lightly oil a ovenproof dish (30 cm x 20 cm).

Step 6

Spoon one third of the meat sauce into the dish, cover with lasagna sheets. Add one fifth of the white sauce.

Step 7

Repeat until 3 layers of pasta and cover with the remaining white sauce.

Step 8

Scatter 125g mozzarella over the top.

Tips

If freezing, don’t cook the lasagna. Add 45 mins to cooking time when cooking from frozen.