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Ultimate Lasagne

This recipe is from Episode 8 of Good Chef Bad Chef Series 3


  • Bolognese Sauce

  • 150g butter

  • 350g minced pork (shoulder or leg)

  • 2 onions, finely diced

  • 200g smoky bacon or pancetta, minced

  • 6 garlic cloves

  • 300g salami, minced

  • 1 small carrots, finely grated

  • 1 cup red wine

  • ½ stick celery, finely grated

  • 2.5L tomato passata

  • 2 bay leaves

  • salt

  • 500g lean minced beef (rump, topside or girello)

  • black pepper freshly ground

  • 1 well-packed cup basil leave

  • 250ml of vegetable and chicken stock

  • Béchamel Sauce

  • 60g butter, chopped

  • 1/3 cup plain flour

  • 4½ cups milk

  • 75g Parmesan, lightly grated

  • salt

  • 1 onion

  • 1 clove garlic


  • Bolognese Sauce:

  • 1.

    Melt the butter in a large heavy-based saucepan. Add the onion, garlic, carrot, celery and bay leaves and sauté gently for 5 min, or until the vegetables start to soften. Add the minced meats and fry until evenly browned. Use a spatula or wooden spoon to break up any lumps. Add the wine and passata and stir well. Season to taste and bring to the boil. Lower the heat and simmer gently for 2 ½ hours, stirring from time to time. Stir in the basil just before serving the sauce with your choice of pasta or gnocchi and plenty of freshly grated Parmesan.

  • Béchamel Sauce:

  • 1.

    Lightly fry onion and garlic, melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 – 2 min or until bubbling. Remove from heat.

  • 2.

    Slowly add milk, whisking constantly, until mixture is smooth.

  • 3.

    Return to heat. Cook, stirring with a wooden spoon, for 10 – 12 min or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat.

  • 4.

    Stir in parmesan and salt.

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Posted by MissSciFiReport
This seems to be 2 separate recipes hacked together. What happens to the stock listed in the ingredients? Where are the rest of the instructions about assembling the layers and cooking times etc?
Posted by Jen63Report
I assume that the stock would be added to the Bolognese sauce when the liquid is brought to the boil.
Posted by Jen63Report
I assume that the stock would added to the Bolognese Sauce at the simmering stage.