Epic lasagne

    Amazing lasagne recipe using low and slow roast beef brisket and pork shoulder instead of minced beef and Italian sausage.


    County Cork, Ireland
    1 person made this

    Serves: 12 

    • 2kg beef brisket
    • 1kg pork shoulder
    • 3 glasses red wine, divided
    • 300ml tomato passata
    • sea salt flakes
    • 2 sticks celery
    • 2 carrots
    • 2 onions
    • 1 large head garlic, peeled
    • 1 tablespoon olive oil
    • 200g smoked lardons
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons tomato puree
    • 2 (400g) tins chopped tomatoes
    • 200g butter
    • 160g plain flour
    • 2 litres milk
    • 1/2 a nutmeg, finely grated (or 1/2 teaspoon ground nutmeg)
    • 100g Parmesan cheese, grated
    • 100g Gruyere cheese, grated
    • 2 packets dried lasagne sheets
    • 2 balls fresh mozzarella cheese
    • 1 large bunch basil leaves
    • extra grated Parmesan cheese, for topping

    Prep:30min  ›  Cook:5hr30min  ›  Ready in:6hr 

    1. Add the joints of meat to two separate roasting trays and pour a glass of red wine and the passata over each, followed by a generous sprinkling of sea salt flakes. Roast at 170 C / Gas 3 for 2 hours per kilo. For the weights stated here, take the pork out after 2 hours and the beef after 4 hours. Pull and shred the meat until it is in small pieces. This can easily be done with 2 forks.
    2. Blitz the celery, carrots, onion and garlic in a food processor until finely chopped.
    3. Heat the oil in your largest pot and add the lardons. Fry for a few minutes over a medium heat until they start to colour and crisp. Add the veg, stir, clamp the lid on and allow to sweat for 10 minutes.
    4. Add the vinegar, tomato puree, tinned tomatoes, a half a tin of water, the remaining glass of wine and a teaspoon of sea salt flakes; stir well. Bring up to the boil before you clamp the lid on, turn it down to low and allow to simmer for 30 minutes.
    5. Add your shredded meat and mix well. You may need to pour some of the sauce into another pot if yours isn't big enough. Take the sauce off the heat while you make your white sauce.
    6. Melt the butter in another pot and whisk in the flour until it forms a paste. Cook for a few minutes to cook out the raw flour taste before you add the milk in 3 batches, whisking it in as you go.
    7. Whisk in the nutmeg, 1 teaspoon of sea salt flakes and the Parmesan and Gruyere cheeses. Whisk or stir until incorporated and thickened. This should take about 10 minutes on medium heat for this quantity.
    8. Add a little of the white sauce to the bottom of 2 lasagne dishes, followed by a layer of the chunky red sauce. Press the uncooked lasagne sheets into the red sauce.
    9. Tear and scatter the mozzarella and basil leaves over the lasagne sheets and repeat the last step, building layers until you run out of sauce or space in your dishes. Make sure you finish with a generous layer of white sauce, then scatter some grated Parmesan over both lasagnes.
    10. Bake in a preheated 180 C / Gas 4 oven for 40 minutes, or till golden and bubbling.

    Freezing tip

    Alternatively, bake one lasagne and wrap the other one in foil and freeze for a later date. You can bake from frozen; bake at the same temperature and increase cooking time as needed.

    See it on my blog

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