Traditional Lasagne or Spaghetti Bolognese

FEEDS 4-6

Ingredients

2 rashers of smoked streaky bacon

1 large onion

2 carrots

2 cloves of garlic

2 sticks of celery

Olive oil

1 heaped tablespoon dried oregano

250g minced beef

250g minced pork

2 tins of chopped, peeled tomatoes

3 tablespoons tomato purée

1 tablespoon anchovy paste (optional)

Sea salt and black pepper to season

2 tablespoons Worcestershire sauce

150g Parmesan cheese

500ml tub of low-fat crème fraiche

250g dried lasagne sheets

Method

• Finely chop the bacon. Peel and finely chop the onion, carrots and garlic, and chop the celery, then set aside.

• Place a large pan on a high heat and add a good splash of oil, the bacon and the oregano. Fry until the bacon is colouring slightly. Add in the chopped onion, celery, carrots and garlic, and stir once every minute for about 7–8 minutes.

• Add in the two minces along with the tinned tomatoes, then fill one tin with water and pour it in also. Add in the tomato purée and the anchovy paste (if using), then season well and bring to the boil. Turn down the heat and simmer with the lid on for around 45 minutes. While the sauce is simmering, stir in the Worcestershire sauce.

• Preheat the oven to 190ºC.

• Remove the sauce from the heat and grate in about a quarter of the Parmesan cheese and stir it in, have a quick taste and season a little more if required. At this point the sauce can be used for Spaghetti Bolognese or allowed to cool down fully, then frozen in batches.

• For Lasagne: Spoon a layer of about a third of the sauce into an ovenproof dish. Place a single layer of pasta sheets on top and spread a third of the crème fraiche over them. Season, then grate another quarter of the Parmesan cheese over this.

• Repeat the step above twice more, finishing with a layer of grated Parmesan cheese on top.

• Cover with foil and bung into the oven for about 20 minutes. Remove the foil and cook for a further 25–30 minutes until golden and bubbling.

• Serve the lasagne with a fresh side salad.

  
  

  Tip: I don't use the traditional white sauce as I find it a bit heavy – I use low-fat crème fraiche instead. You can buy lasagne sheets in any supermarket or alternatively make your own pasta – it’s easy and rewarding.