Servings:

6

Ingredients

Olive oil - sometimes I like to use garlic infused oil
1 Onion
Copious amounts of garlic!!
Good quality mince beef
2 tins of tomatoes
Mushrooms
Dried basil and oregano (and fresh if you have it)
Paprika and a tiny pinch of dried chilli flakes
Vittoria vine tomatoes (as small as you can get them in strands of 2 or 3)
Good quality pepperoni (preferably from the deli counter though pre-sliced would do)
Dry lasagne pasta rectangles
Parmesan cheese
Unsalted butter
Plain flower
Milk

Method

1. Sweat three quarters of the diced onion in garlic (however much garlic you want) for a few minutes until they are naturally sweetened. Add the tins of tomatoes and leave to simmer for around 3 minutes - add good pinch of paprika and tiny pinch of chilli flakes (if you don't like the extra warmth then just don't add it) and simmer for a further 10 minutes (DO NOT BOIL!!!). Add a good sprinkle of dried oregano and basil.
2. Sauté minced beef with last quarter of diced onion and more garlic (I like to paste mine with Maldon salt in a mortar and pestle). Try not to go mad with browning the mince - if it is overdone it turns into a horrible texture. Add sliced mushrooms while meat is still a bit pink and as it is turning brown add the tomato sauce mixture. Simmer for a couple of minute and then taste for extra herbs or salt and pepper. Sometimes I like to add a pinch of sugar at this stage if it doesn't quite taste right.
3. Push the large pot of bolognaise onto a very low burning hob and make the white sauce. Melt a fifth a block of good quality butter in a pot and add a tablespoon of plain flower. Mix into a stiff paste and gradually add milk in stages to avoid lumps. Add milk until you have reached your desired consistency - for this recipe it is best not to allow it to go too thin. Add plenty of salt and pepper (I like to use black pepper but some prefer white) and taste. Then add loads (and I mean loads!) of grated parmesan. Turn of and set aside to assemble and turn of bolognaise.
4. You should have got the pepperoni sliced at the deli (unless you bought the pre sliced stuff intended for pizza toppings) otherwise slice it at this stage.
5. Assemble your dish - I use a large rectangular ceramic dish. My first layer is generally bolognaise, my second a splodge of white sauce then slices of pepperoni then tightly fitted lasagne sheets followed by white sauce and another layer of pasta. Then bolognaise, white sauce, pepperone. This isn't an exact science though my recipe does call for a little more pasta than we would traditionally use in Britain (which lets face it is normally very sloppy!) Your topper most layer should be the last layer of pasta with white sauce then plenty of parmesan - you can add cheddar to alter the strength if you wish. Cook in the oven for around 20 mins at 180 then place strands of vittoria tomatoes where you expect the middle of each square portion to be. Cook for another 10 mins and enjoy!!