The Italian classic gets a Sheffield shake up from Andy at Emmaus Sheffield. Formerly homeless Andy now volunteers in the kitchen at Emmaus, turning surplus saved from waste by FareShare into daily meals for his fellow companions. Read his story here.
Andy says “In the summer when tomatoes are cheap use fresh ones, but tinned will do. Likewise a full ragu in Italy would contain a glass of red wine but here, in Sheffield, Hendo’s (Henderson’s Relish – a spicy sauce made in Sheffield ) works just fine.”
Parmesan cheese 200g
For the bolognese sauce (ragu)
Olive oil 4 tablespoons extra virgin
Salt and pepper to taste
Bacon Chopped 100 g
Beef lean minced 750 g
Tomatoes 20 fresh peeled by dipping in boiling water
Beef stock cube 1
Celery 1 stick
Dash of Henderson’s Relish
For the bechamel sauce
Salt 1 pinch
Flour 100 g
Milk fresh whole 1 lt
Start by preparing the ragu: Chop the onion, carrot and celery and fry in a pan with the olive oil and butter until soft. Finely chop the bacon and after a few minutes, add to the pan. Then slowly add the minced beef, and fry together for a few minutes over high heat.
At this point add the tomatoes, the broth, Hendo’s pepper and a pinch of salt and cook half-covered for at least 2 hours, stirring occasionally and adding the remaining stock.
To prepare the sauce: melt the butter over a low heat in a saucepan, then turn off the heat and add the flour gradually, stirring with a whisk to prevent lumps. Then put it back on a very low heat and stir until it becomes golden.
Now slowly add the milk stirring energetically with a whisk to prevent lumps forming. Cook for 5-6 minutes on low heat until the sauce has thickened and is ready for use. Add nutmeg.
Preheat the oven to 160 degrees and begin to assemble your lasagna: Grease a rectangular deep sided rectangular baking dish , spread a couple of tablespoons ragu into the bottom. Cover this first layer with one of béchamel sauce and add a sprinkling of parmesan. Cover these layers with sheets of lasagna, and proceed in the same way to achieve the second and third layers. Finally for the topping add a last covering of béchamel, and sprinkle your lasagna with plenty of parmesan.
Bake in the oven for at least 50-60 minutes, checking occasionally. The lasagna will be ready when the crust becomes golden. Once ready, remove from oven and let the lasagna cool for 10 minutes, then cut and serve while still hot.