Lasagne

Cooking time: 1.5 hrs

SERVES: 6-8

Ingredients

-200g Pasta flour.
-1 egg & 2 egg yolks.
-30g extra virgin olive oil.
-1g saffron.
-1 onion.
-2 carrots.
-2 celery sticks.
-2 garlic cloves.
-500g beef mince.
-500g pork mince.
-30g tomato paste.
-350g red wine.
-1 jar Passata.
-500ml beef stock.
-100g butter.
-100g flour.
-1000ml milk.
-1/2 whole nutmeg.
-2g cracked black pepper.

Method

-Mix your pasta flour with your eggs olive oil and saffron, the need for five minutes until smooth but firm dough is formed. Wrapped tightly in clingfilm and rest in the fridge for a minimum of 20 minutes.
-diced your onion, carrot, celery and garlic then sweat in olive oil with a little salt for 10 to 15 minutes. Add your beef and pork mince turn the temperature up and roast until golden brown. Then put in your tomato paste, cook this out for 3 to 4 minutes, deglaze with your red wine and reduce by half. Pour in your passata & beef stock and cook out at the back of the stove on a low heat for two hours.
-Bring your butter to a foaming stage then add in your flour and cook out stirring constantly for two minutes. Slowly incorporate your milk whisking constantly and Cook out for a further 5 to 10 minutes. Grate in half a nutmeg, a good pinch of black pepper and season with salt.
-Roll out your pasta dough with a rolling pin until it fits through your pasta roller at the thickest setting. Go through the pasta roller a couple of times lowering the thickness by about a third. When you have your rolled out piece of pasta fold into thirds and crimp with your rolling pin creating a criss-cross pattern on top. This will ensure even rolling of your pasta. Roll your pasta through the machine all the way to the thinnest setting.
-once built roast in 175° oven for around 40 minutes until golden brown and serve.