The ragu was a mix of lean veal mince, and some pork loin steaks that we minced ourselves. This was simmered for four hours with white wine, onions and garlic, some minced pancetta and tinned tomatoes.
After frying off the mince, all the fat was drained in a sieve before putting it back in the pan and adding the flavourings.
The white sauce was made with skimmed milk, which was infused with bay, onions and peppercorns before making into a very thin white sauce using just a touch of low fat spread and flour. I added a spoonful of parmesan for flavour once it was cooked out.
Finally, the pasta - pasta machines are very easy for lasagne sheets, especially if you make the dough in the food processor. We used these raw in the dish as both sauces were quite thin, so no need to precook.
The finished dish was topped with some half fat cheddar and baked for 40 minutes - served with garlic bread for the boys, and a green salad.
And, plenty of meat sauce left over for a shepherds pie later in the week
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