A Little Confession

One of the very rare occasions that I use anything out of a pre-made jar, is béchamel sauce. It is the white sauce on top of a lasagne and it isn’t that hard to make, but by the point I’ve done the rest, I just can’t be arsed. Apologies for the shocking quality of the photograph, I shall endevour to do better in the future :)

 

 

 

Ingredients

 

 

Beef Mince

Beef Stock cubes

Mushrooms

Rosemary

Garlic

Bay leaves to show off – totally unnecessary

Red Wine – I know you aren’t a fan, but stick some in anyway 

Large Onion – sliced

Olive oil

Tinned Tomato’s

Béchamel sauce – white canned sauce by pasta sauces in the shop 

 

 

Method

In a non-stick pan, add a little olive oil and brown the onion and garlic. Pull the meat apart and add on top, and stir until brown, then add the mushrooms. Pour a cup of stock on top, add the tinned tomatoes and as much red wine as you like. Stir well, then drop in the Rosemary and leave it on a low-medium heat to reduce until the liquid has gone right down. 

 

In an oven proof dish, add a layer of the mince to the bottom, then a layer of pasta sheets (you can snap these to make them fit better). Then add another layer of mince, then another layer of pasta, then mince then pasta, until you run out or give up caring.

 

Finish with a top layer of pasta sheets, pour any extra juices on top, then add the béchamel sauce cheat. 

Stick in the oven at 180C for 30-45 minutes.