Most importantly – use a very good Bolognaise sauce, and instead of béchamel, use 3 cheeses!
SAUCE
Funnily enough, the original version which was passed down from my Grandmother from Antonimina Calabria doesn’t have any garlic in it, but it’s up to you. Sometimes I do, sometimes I don’t – but more often than not, I do, because I’m a garlic freak but not everybody is and some people have partners. If using garlic, then 4 to 5 crushed cloves and add it whenever you like just make sure it’s only cooked to just translucent before being stirred in.
455g/1pound quality lean beef mince
Dry full bodied deep red Italian wine (1 to 1-1/2 cups)
About 3 tins chopped (or whole) tomatoes depending on the texture you prefer.
1 large jar tomato puree or ¾ of a tube (or just make sure it’s got quite a lot of puree as the key here is having it be thickly rich in tomato flavour – very very important).
Medium large onion (chopped)
Dried herbs (Bay leaf, thyme, oregano, basil or whatever of these on hand)
½ teaspoon? Dried crushed chillies Tabasco/Cayenne pepper/or paprika (Or combo, just a bit to give it a little edge) Although, I didn’t do this on Saturday as Liat moans with the slightest heat. What a wimp! Actually, both the herbs and this step are my additions! Sorry Grandma!
START COOKING
Fry onion off with generous amount of dried herbs and plenty of black pepper. When softened, add mince (and chillis or whatever if using). When getting nice and browned put in some good splashes of Worcester sauce (if on hand – Sorry again Grandma) and let it dissolve into the browned mince and then put it all into a large pot with the wine, tomato’s and tomato puree and simmer, very gently, for at least an hour or two. Then, you can either serve this on any pasta with Parmesan and fresh herbs (i.e. Basil, lemon Thyme) and it’s delicious, or make a lasagne.
PASTA
I almost always use fresh lasagne but you can use whatever you like, just make sure that if it’s the dry, no precooking stuff, that its got sauce or cheese on top of it around the corners and sides so it doesn’t go dry and crispy.
CHEESES
Mozzarella (dry-ish type used for pizza), parmesan (fresh not the pre-grated sawdust shit) and if available dry(ish) cottage cheese from an Italian deli (Marios in Highbury Barn). This is a slightly crumbly one and not the wet soggy stuff from the supermarket, otherwise use ricotta! Ricotta is often quite wet as well in this country (UK) which makes it very difficult for spreading! Try your best to flake it into bits or improvise. You want a spongy cheese for texture here basically.
PREPARATION
In a square casserole dish make 4 to 5 layers! Start with a little meat sauce base on the bottom to keep it moist. Then, pasta to fit the dish, then meat sauce (not too thick), then parmesan, ricotta (or similar) and mozzarella. Add a sprinkle of fresh herbs (Oregano/Thyme or Basil) although, not essential! Repeat next layer until dish is full!
Finish with a good layer of mozzarella!
Bake preheated oven at Gas Mark 7 for about 30 to 40 mins or until middle is hot and cheese on top is browned! And this dish is even better reheated the next day!
Die and go to hell, happy! Or just get fat! Food glorious food!
