Traditional Lasagne

1. Heat the olive oil in a large pan and gently cook the finely diced onion, carrot and celery for 8 to 10 minutes until soft, then add the garlic for a further minute.
2. Raise the heat, add the ground beef, and brown it well, breaking up any clumps, until no pink remains and the liquid has cooked off.
3. Pour in the red wine and let it bubble for 2 minutes, then stir in the crushed tomatoes, tomato paste, half the torn basil, salt and pepper, and simmer gently for 40 to 45 minutes until rich and thick.
4. Meanwhile make the white sauce: melt the butter, whisk in the flour and cook for 1 minute, then gradually whisk in the milk and stir over medium heat until thickened and smooth, seasoning with salt, pepper and half the parmesan.
5. Heat the oven to 190 C (170 C fan). Spread a little meat sauce in a baking dish, then layer lasagne sheets, meat sauce and white sauce, repeating and finishing with a layer of white sauce.
6. Scatter the remaining parmesan and basil over the top, then bake for 35 to 40 minutes until golden, bubbling and a knife slides easily through the pasta.
7. Let the lasagne rest for 10 minutes before cutting so the layers hold together, then serve.

You'll use: Oven · Pan · Saucepan · Whisk · Baking dish