How to make it

  • Salsa Boloñesa
  • Heat oil in large pot or frying pan;
  • Add pancetta and fry gently for some 4 minutes or so or until brown but not crisp;
  • Add onions and garlic and fry gently, stirring occasionally for 1 minute;
  • Add carrot and celery and continue cooking, stirring occasionally, for further 3 minutes;
  • Add Spice Mix, stir in well and continue cooking, stirring continuously, for 1 minute
  • Add mince and break down and brown slightly for some 3 minutes or so;
  • Add wine, turn up heat and reduce by half;
  • Initially, continue stirring to breakdown mince completely so no lumps;
  • When wine reduced, add puree, stirring in quickly to avoid burning;
  • Add tomatoes, stir to break down further and bring to boil;
  • Reduce heat and simmer, stirring occasionally, for about 45 minutes to 1 hour
  • Preheat oven to 300F/150C/Gas 2
  • FOR CHEESE SAUCE - Melt butter in a small pan on low heat;
  • Stir in the flour and, stirring continuously, cook for a minute or so to form a smooth paste;
  • Blend in Chicken Stock and Cream and, stirring continuously, bring to the boil;
  • Reduce heat to low and continue stirring until thickened - no lumps;
  • Add camembert, stirring continuously until melted and smooth - no lumps;
  • Season to taste and set aside;
  • FOR LASAGNE - Smear bottom of baking dish with sauce and cover with layer of pasta;
  • Mix remainder of cheese sauce with bolognaise sauce;
  • Layer baking dish with sauce then layer of pasta until full;
  • Sprinkle the remaining parmesan over the top layer;
  • Bake in oven for 40/45 minutes or until brown and bubbling

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