Beef lasagne Bolognese

Meats     

1 kg	Lasagne pasta (dried)
200g	Grated parmesan
Bolognese Sauce
70 ml	Veg oil
200g	Butter
3	Onions (fine diced)
3 kg	Beef mince
6 tbsp	Tomato puree
2 lt	Demi glace
550g	Mushrooms (sliced)
4	Cloves garlic (crushed)
White sauce
300g	Flour
300g	Butter
3 ltrs	Milk (hot)
2 cloves	Garlic (crushed)
½ bunch	Parsley (chopped)
	Seasoning

Method

1.       To prepare the Bolognese sauce heat half of the olive oil with 100g of butter in a sauce pan & sauté the onions until lightly golden & soft.

2.       In a separate frying pan brown off the beef in the rest of the oil & butter.

3.       Add the garlic to the onions & sweat down.

4.       Mix in the tomato puree & cook out for a few minutes.

5.       Lightly season with pepper.

6.       Add the demi glace & simmer very gently for about 1½ hrs.

7.       To make the white sauce melt the butter in a saucepan and stir in the flour, cook out slowly to form a roux taking care not to brown the mixture.

8.       Gradually stir in of the hot milk, letting it thicken before adding more.

9.       Cook out slowly for about 20 mins & season with pepper & pas through a chinois & set aside.

10.    Melt the remaining butter & lightly sauté the garlic until golden brown.

11.    Strain & reserve the liquid, then chop the mushrooms finely Place in a pan with the garlic flavoured butter.

12.    Melt 4 tbsp butter in a frying pan & sauté the sliced mushrooms..

13.    Fold into the Bolognese sauce.

14.    Preheat the oven to 190°C.

15.    Pour boiling water over the lasagne sheets & leave to soak for 5 mins.

16.    Butter a baking dish, cover the bottom with sheets of the lasagne, spread ⅓ of the Bolognese sauce over the bottom, then ⅓ of the cream sauce.

17.    Sprinkle with a little of the parmesan.

18.    Cover with a layer of lasagne & repeat the process finishing with Bolognese sauce then the white sauce & parmesan.

19.    Dot the top with butter & bake in the oven for 30-40 mins