Lasagne (Classic Bolognese)

Lasagne turns out perfect when you carefully make its layers one by one – the patience here pays off richly.

The ragù

1. Put the minced beef into a hot pan, and over a medium-high heat fry it until it browns, breaking up the lumps with a fork meanwhile.

2. Add the tomato, salt it, then over a low heat cook it for 30-40 minutes, stirring occasionally, until it thickens into a rich, concentrated ragù.

The béchamel

3. In a pot melt the butter, sprinkle in the flour, and stirring, fry it into a light roux for 1-2 minutes.

4. Gradually pour in the milk, stirring constantly (a whisk is best), and cook it into a thick, silky, lump-free sauce.

Assembly and baking

5. Spoon a little ragù into an ovenproof dish, then layer over lasagne sheets, ragù and béchamel – repeat several times, starting with the sheets and finishing with the béchamel.

6. Sprinkle the top generously with grated cheese.

7. In an oven preheated to 180 °C bake it for about 35-40 minutes, until the top is golden and bubbling.

8. Before slicing rest it for 10 minutes, so the layers firm up and it cuts nicely.

Tip: It is worth cooking the ragù slowly and long – the longer it cooks, the deeper its flavour.