100% No Horse Meat, Beef Lasagne
The uncovering of ready-made meals in our supermarkets containing products not exactly as described on the packaging, are making the general public more conscious about what they eat and makes the idea of cooking at home more appealing !
Beef burgers turned out to be a mixture of beef and horse meat and a ready-made “beef lasagne” made with up to 100% horse meat was discovered at shelfs of selected supermarkets !
So below is my 100% no horse meat, simply beef lasagne.
Serves 4-8 people
Prep Time 20mins
Cooking Time 2hrs
500g beef mince
50g carrots, diced
80g onions, diced
1 stick of celery, diced
4 cloves of garlic, diced
50g smoked bacon rashers, diced (Optional)
200ml red wine
2x400g tin of chopped tomatoes
1 tbls of tomato purée
100g grated cheddar cheese
100g grated parmesan
50g plain flour
12 lasagne sheets (uncooked)
For the filling
1.Add the beef mince to a cold pan (no oil needed there will be enough fat from the meat) and put on to the heat cook until brown
2.Cut all your veg and bacon in to small dice, add to your beef and cook for 20mins, or until soft. Add the tomato purée and cook for further 5mins.
3.Add your red wine and reduce the liquid down until almost gone. Once the wine has reduced add your tin tomato and turn the heat down low and cook for 35mins season to taste.
For the white sauce (Mornay Sauce):
1.Place the butter in the pan and melt. Once melted add the flour and cook on a low heat for 5mins. (Be careful not to burn it)
2.Add 1/4 of the milk and mix with a whisk, keep doing this until all the milk has combined with the flour and butter mixture to form a silky smooth sauce.
3.Cook for 10mins or until the sauce does not taste strongly like flour, add 50g of both the cheddar and parmesan and melt to combine, season to taste.
Assemble the lasagne.
1.In an oven proof dish place a 1/3 of the meat sauce on the base.
2.Cover the meat with a layer of white sauce ,then with uncooked lasagne sheets, repeat this process 2 more times until the meat and sauce are used up.
3.When placing the last layer of pasta, add the remainder of the grated cheddar and Parmesan then bake uncovered for 30-40 mins at 180 degrees until golden brown or when a knife goes through the lasagne with ease.
Once ready take out of the oven and leave for 5mins to cool then serve.