Classic Beef Lasagne - An Italian Traditional Favourite.

Pasta. What else can be said about these culinary marvels made out of wheat flour that Italians has graced the world with. You go to any part of the world and you're definitely bound to see pasta being sold in shops. Pasta is so synonymous with Italy that you cannot appreciate it's influence without crediting it to the Italians. The history behind it, the culinary delicacies it presents to us and the countless variations and shapes it comes in. If I were to bet, I would say there is a pasta out there for every kind of person. Such is it's huge influence that countries around the world would implement it in their own local cuisines or give it their own local twist to cater for their palates. But no matter what kind of pasta you may eat, it all comes down to the one and only Italian pasta dishes that have to savoured and admired. 

And thus here I come up with the classic lasagne. The pasta dish that is a feast for those that love casserole style dishes. The layers upon layers of lasagne sheets accompanied with the thick meat ragu sauce and cheese all bring with it an explosion of flavours that tingle your tastebuds. Bake this beauty at gatherings and parties and it is bound to be a surefire hit. 

Lasagne itself has a long history dating all the way back to the Middle Ages. It's said the first recorded recipe was in the book 'Liber de Coquina' (The Book of Cookery) in the early 14th century and it was a marked contrast to the lasagne we have today. Featuring a fermented dough flattened into think sheets then sprinkled with cheese and spices, it was eaten with a pointed stick. 

The lasagne we have today was more ascribed to the city of Naples, Italy where the dish is known as Lasagne de Carnevale. It's comprised of local sausage, small fried meatballs, hard boiled eggs, ricotta and mozzarella cheese along with a Neapolitan ragu meat sauce. 

However the more 'popular' form of lasagne we get to see more outside of Italy is the Lasagne ai Forno, which I have made here. This version of the lasagne is more traditionally associated with the Emilia-Romagna region of Italy, situated in the north-east region of the country. 

In preparation of this dish, small chopped vegetables comprising of onions, carrots and celery are first shallow fried in olive oil. It's known as Sofritto where these trinity of vegetables are cooked and used a base for many Italian dishes, be it soups, sauces and stews. Here, they are used as a base to making the rich and thick ragu meat sauce. which comprises of minced meat (Mostly beef and pork but chicken can also be used) tomatoes and tomato puree and herbs like basil. I also added red wine into the ragu to give it that extra kick and flavour, but if alcohol is not your thing, then you can use beef or vegetable stock too. Some mushrooms were also added which I personally enjoy a lot. The end result is a rich thick meat sauce ready for you to layer the lasagne sheets with. 

Along with the ragu, there's another sauce that needs to be added known as the Bechemel sauce, which is mostly flour, butter and milk cooked to a thick consistency. I used readymade bechemel sauce here which I feel tastes great. After that it's just the matter of layering the lasagne with the ragu followed by the bechemel sauce and then topping it up with mozzarella cheese and grated parmesan cheese. You then repeat the steps until you have at least 4 layers on top of each other. Though that being said you can always add more layers if you desire. And lastly it's baked in the oven after which you end with a mouth wateringly amazingly tasting lasagne ready to be enjoyed. 

I definitely recommend you all to try this recipe first and from there take on the more different variations of lasagne that are out there! That being said, this isn't the last time you'll be seeing me making lasagne as I get around making the different kinds that are there for us to indulge ourselves with. 

Here's the recipe:

Classic Beef Lasagne Recipe:

Ingredients:

- 500gms minced beef

- 1 medium sized carrot chopped into small pieces

- 1/2 medium sized onion chopped into small pieces

- 1 celery stick, chopped into small pieces

- 2 to 3 tablespoons of chopped garlic

- 150ml red wine (Can be substituted for beef or vegetable stock instead)

- 2 to 3 tablespoons of tomato puree

- 400gms of chopped tomatoes

- 125gms of chopped mushrooms

- Dried mixed herbs (of oregano, basil, parsley, marjoram)

- Salt and pepper according to taste

- Lasagne sheets (Around 8 medium sized sheets for 4 layers - can have 10 sheets to make 5 layers as well)

- 200gms bechemel sauce.

- 250gms mozarella cheese (Use more or less as desired)

- 70gms grated parmesan cheese (Use more less as desired)

- Olive oil

Preparation:

- First in a large pan or stock pot, add in the olive oil and have it warmed up. Then add in the onions, carrots and celery and stir fry for 5 to 10 mins until onions turn golden brown. 

- Next add in the beef mince and cook it until it the meat becomes grey. Add in the garlic and cook for a further 2 to 3 minutes.

- After that, add in the red wine. Cook for a further 4 to 5 minutes until the wine starts to evaporate. 

- Add in the tomato puree and the chopped tomatoes as well as the salt and pepper. Mix it all well together until it's well incorporated. Then on a low heat, cover and let it simmer for around 30 minutes or so.

- Remove the lid and give the mixture a good stir then add in the mushrooms and 2 to 3 tbsp of the mixed herbs as well as a glass of water. Mix it all well together and then cover and cook on low heat for a further 10 to 15 minutes until the mixture is nice and thick. The ragu is now ready.

- Take a glass dish or a deep oven tray and first add in a bit of the ragu on the base. Spread it evenly. This helps in not making the lasagne stick at the bottom.

- Then add in the lasagne sheets, then a portion of the ragu meat sauce on top of the sheets. spread it well until it covers the sheets. Next add in 2 to 3 tablespoons of the bechemel sauce, mozzarella cheese and then the parmesan cheese.

- Repeat the steps again until you have 4 to 5 layers done and the top layer having the ragu, bechemel and the cheeses. 

- Cover the dish with aluminium foil and bake it in a preheated oven (180 degrees Celsius) for around 40 to 45 minutes. After the first 20 minutes, remove the foil and you can add in a bit of the mixed herbs on top and bake the rest of the 20 minutes uncovered until the cheese on top has that golden brown colour and nice and bubbly. 

- Remove from the oven and set it aside for 5 minutes before serving.