Ingredients

2	spanish onions
3	garlic cloves
500 g	beef mince (4 star)
8	mushrooms
125 mL	red wine
200 mL	beef stock
2 tbsp	tomato paste
2	cans crushed tomatoes
	flat leaf parsley
	pepper
100 g	butter
6 tbsp	plain flour
600 mL	milk
1/2 tsp	nutmeg
100 g	tasty cheese
	more pepper to top
	more nutmeg to top
	parmesan cheese to top
	dried lasagne sheets

Equipment

• oven
• large baking dish

Method

1. preheat oven to 180C
2. saute onion and garlic on low heat until onion changes colou
3. add mince and cook on high heat until no longer pink
4. slice mushrooms and add to pan on low heat and allow to soften
5. add wine and simmer to reduce alcohol
6. add stock, tomato paste, canned tomato and simmer
7. meanwhile in a new pot melt butter on low heat
8. remove from heat and stir in flour
9. return to heat and stir in milk slowly and bring almost to the boil stirring continuously
10. take off heat and stir in nutmeg and grated cheese and set aside
11. add parsley and pepper to meat
12. grease large baking dish
13. layer meat, pasta, cheese sauce in dish,starting with meat, finishing with cheese sauce
14. cover with parmesan cheese, sprinkle with nutmeg and more pepper
15. bake approximately 50 minutes, check after 30 minutes - if the top is burning cover with foil

Notes

if using fresh pasta don't add as much liquid the dry pasta sheets are much more absorbent - just add powdered beef stock and the liquid from the canned tomatoes

I like to make fresh wholemeal pasta for extra yumminess, for this only use one can of tomatoes and 200mL of stock

to make wholemeal pasta combine approx 180g wholemeal flour and 2 room temperature eggs to form a dough, if sticky add white flour until no longer sticky, cover and refrigerate for 30 minutes then roll out in 2 lots through pasta machine until number 7 thickness

serve with salad and chips or wedges

for an even better lasagne add 4 rashes of bacon with the mince and 1/2 tsp of all allspice with the parsley

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