![]() ![]() ![]() Leave for 6 hours before cooking so that the pasta can start to soften.Ĭook in the middle of the oven for about 45 minutes – or until golden brown on top, bubbling around the edges and the pasta is soft. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Spoon half of the remaining meat sauce on top and then half of the white sauce. Her cookery books, including Delias Frugal Food, Delia Smiths Cookery Course and Delias Complete How to Cook have become instant classics and are firm. Arrange one layer of lasagne sheets on top. ![]() Spoon one third of the white sauce on top. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.įor the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Gradually whisk in the hot milk, whisking until thickened. Add the flour and cook over the heat for one minute. Bring to the boil again, cover and simmer in the oven for 1–½ hours, or until the beef is tender.įor the white sauce, melt the butter in a saucepan. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well. Return the meat to the pan and stir in the flour. Remove from the heat and transfer to a plate.Īdd the onion, celery (if using) and garlic to the pan and cook until softened. For the ragu, heat a large frying pan until hot and add the oil. ![]()
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