You will need
500g mince beef
2 sticks of celery
3 cloves garlic
2 long shallots
Glug of olive oil
Beef stock cube, l I use the Knorr stock pot range
Litre of passata or two tins of tomatoes blitzed
50g tomato puree
50g plain flour
Litre of milk
In a food processor place all the vegetables including the herbs and garlic then blitz finely with the olive oil.
Heat a frying pan add a glug of olive oil and when hot add the mince beef, gently breaking it down and cooking until golden brown.
Once browned drain well in a sieve.
Using a deep saucepan add the vegetables and cook gently for a few minutes without burning, then add the drained beef mince and stir.
Add the tomato puree and stir in well.
Add the passata or tomatoes, stir well then top up 500ml of water and a stock cube and simmer gently for 1 ½ hrs.
Heat the milk in a saucepan with a by leaf and a pinch of mace then leave to one side.
In a deep saucepan melt the butter then stir in the flour and gently cook out to a sandy texture and colour. Do not burn!
Slowly add the milk, ladle by ladle stirring well until smooth and all the milk has been incorporated.
Then let this sauce simmer for 20 mins, adding more milk if needed.
In a deep oven dish spoon a layer of the ragu then the lasagna sheets then top with béchamel sauce, repeat the process 3 to 4 times until all used up but finishing with a layer of béchamel.
Allow to stand for a few hours or overnight if you have the time.
Heat the oven to 160 gas 4
Cover the lasagna with foil and place in the oven and cook for 35 mins.
Remove the foil then top with grated parmesan and dot with pulled nuggets of buffalo mozzarella.
Place back in the oven and cook for a further 1-15 mins until the cheese is bubbling and golden brown.
Allow to stand before serving for 10 mins to set and cool slightly, all you need is some garlic bread and a crisp cos lettuce salad dressed with balsamic and olive oil.