About the Recipe
A hearty Italian-inspired meal with a touch of spice and comforting homemade garlic bread
Ingredients
Ingredients
For the Spicy Beef Bolognese
· 500g mince beef (from Coates Butchers)
· 2 tbsp olive oil
· 1 large onion, finely chopped
· 2 cloves garlic, minced
· 1 red chilli, finely chopped (seeds removed for less heat)
· 1 red pepper, diced
· 2 x 400g cans chopped tomatoes
· 2 tbsp tomato purée
· 1 tsp dried oregano
· 1 tsp dried basil
· 1 tsp smoked paprika
· 1/2 tsp ground cumin
· 1/2 tsp chilli flakes (adjust to taste)
· 1 tsp sugar
· Salt and pepper, to taste
For the Cheesy Garlic Béchamel Sauce
· 50g unsalted butter
· 2 tbsp plain flour
· 600ml whole milk
· 2 cloves garlic, minced
· 100g mature cheddar cheese, grated
· 50g parmesan cheese, grated
· Salt and white pepper, to taste
· Pinch of nutmeg (optional)
Other
· 9-12 dried lasagne sheets
· Extra cheese for topping (30g cheddar, 20g parmesan)
For the Homemade Garlic Bread
· 1 large baguette or ciabatta loaf
· 75g unsalted butter, softened
· 3 cloves garlic, finely minced
· 2 tbsp fresh parsley, chopped
· 30g grated parmesan cheese
· Pepper, to taste
Preparation
Method
1. Prepare the Spicy Beef Bolognese (40 minutes)
1. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened.
2. Add the garlic, chilli, and red pepper. Sauté for 2-3 minutes.
3. Add the mince beef and cook for 5-6 minutes, breaking up with a spoon, until browned all over.
4. Stir in the tomato purée, oregano, basil, smoked paprika, cumin, and chilli flakes. Cook 1 minute.
5. Pour in the chopped tomatoes and add the sugar, salt, and pepper. Simmer uncovered for 20-25 minutes, stirring occasionally, until thickened and aromatic. Taste and adjust seasoning or spice level as desired.
2. Make the Cheesy Garlic Béchamel Sauce (15 minutes)
1. In a medium saucepan, melt the butter over medium heat.
2. Add the minced garlic and cook for 1 minute until fragrant but not browned.
3. Stir in the flour and cook for 2 minutes, stirring constantly, to form a roux.
4. Gradually whisk in the milk, ensuring no lumps form. Bring to a gentle simmer and cook for 5-6 minutes until thickened.
5. Remove from the heat. Stir in the grated cheddar, parmesan, and nutmeg (if using). Season with salt and white pepper.
3. Assemble the Lasagne (10 minutes)
1. Preheat oven to 190°C (fan 170°C) / 375°F.
2. In a large ovenproof dish (approx. 30 x 20cm), spread a thin layer of bolognese on the base. Top with a layer of lasagne sheets, followed by a third of the béchamel.
3. Repeat layers: bolognese, lasagne sheets, béchamel, until all the sauce and pasta are used up, finishing with béchamel on top.
4. Sprinkle over the extra cheddar and parmesan.
4. Bake (35-40 minutes)
1. Cover with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes until the top is golden and bubbling and a knife slides easily through the pasta.
2. Rest for 10 minutes before serving to set the layers.
5. Make the Homemade Garlic Bread (15 minutes, bake during last 10-12 minutes of lasagne)
1. Slice the baguette or ciabatta in half horizontally, then into 4 pieces.
2. Mix softened butter with minced garlic, chopped parsley, parmesan, and a little pepper.
3. Spread the garlic butter generously over the cut sides of the bread.
4. Place on a baking tray, buttered side up.
5. Bake in the oven at 190°C for 10-12 minutes, until golden and crisp.