My version of Beef Lasagne
Everyone has their own beef lasagne recipe. This is my version and a hit with my family.
Ingredients
- 500 grams beef mince
- 1 large onion, finely diced
- 2 Tbsp dried oregano
- 3 Tbsp tomato paste
- 2 400 gram tin tomato
- 1 cup red wine, any type of red will do
- Homemade or store brought lasagne sheets
- Salt & pepper to taste
- Grated parmesan cheese and any other tasty cheese you like
White Sauce
- Equal amounts 50 gram butter and flour
- 2-3 cups milk, you may-not use it all
- Salt & pepper to taste
- Grated cheese for putting into sauce
Instructions
- In a large pan or deep wok on high temp cook the mince until all the red colour is no more. If you have a lot of juices in the bottom, strain the mince in a colander to get rid of the juices. Return mince back to the pan and allow to brown a little. Add tomato paste and mix thoroughly, allow to cook for about 2 mins.
- Add onion and allow to cook till soft and then add oregano to the dish. Mix well and then add the red wine and then the tin tomatoes. If it is too dry add some beef stock or some water to the pan. Season with salt and pepper and turn temperature down to a simmer and cook for 1 hour 30 mins. Stir and check mince for taste and to make sure it has not caught on the bottom.
White Sauce
- Make white sauce by melting butter in a deep saucepan on medium heat, then add flour and cook off the flour for about 1 min and then gradually add milk stirring continuously with a whisk so no lumps occur and when you get a nice thickness with the sauce take off the heat and add in the cheese and mix till all mixed in. Taste and season with the salt & pepper. Set aside.
- Pre- heat oven to 180 C. Cook for about 30 mins or until the top is a lovely golden colour.
- What-ever dish you have make sure it is deep enough to take at least 3-4 layers and lastly top with shredded cheese.
- Either your own homemade lasagne sheets or store brought. Layer your lasagne with lasagne sheets, mince and top with white sauce. Do this until all the ingredients are all used up.
- Serve this dish with a side salad or chips and crusty bread rolls.
