Went to a friend home for lunch, whose mother in law is Italian. She learns from her, so she cooked the classic Italian beef ragu. I enjoyed it so much so I am trying out with a bit of me in it: change some ingredients to call it mine. I didn’t make the white sauce-cheese sauce.

Google: “A classic Italian beef ragu is packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Ragu and bolognese are both Italian meat sauces and are quite similar, but one of the main differences between the two is that ragu is often heavier on the tomatoes than bolognese.  Ragu is also usually a bit chunkier and thicker while bolognese is a little “saucier” (though by American spaghetti sauce standards bolognese is quite thick as well).  These differences can be very subtle though and vary from one family recipe to another. Ragu also differs from Italian-American spaghetti sauce in that it is generally thicker and is made with a larger variety of ingredients, including more vegetables.”

This is trial and error making it. I did my minced beef ragu one day in advance, then I added different vegetables. I am using lasagna instead of pappardelle. Though mine doesn’t look beautiful but the taste is sure packed of flavour, comforting and delicious. Let’s baked!!!!

Ingredients

4-6 packets dried lasagna, depending on size of baking tray
2 bunches broccolini, cut to bite size
2 carrots, cut into bite size
150 g diced bacon
500 g minced beef
6 sausages, remove casings
2 onion, roughly chopped
2 large carrots, chopped finely in food processor
2 stalks celery, chopped finely in food processor
1 red capsicum, seeds removed and chopped finely in food processor
1-2 bay leaves
4 Tbs minced garlic
1 c chianti red wine or water
2 X 400g can of cannellini
1 X 280g jar of sun-dried tomatoes
1 X 400 g can plum tomatoes
400 ml passata
2 Tbs balsamic vinegar
3/4 Tsp dried rosemary, grind in coffee grinder
3/4 Tsp Italian seasoning, grind in coffee grinder
1/2 Tsp dried basil, grind in coffee grinder
1/2 Tsp dried oregano, grind in coffee grinder
1/2 Tsp dried basil, grind in coffee grinder
oil
salt
pepper
mozzarella cheese

Method

Heat 1 Ts oil in a Dutch oven pot over medium-high and cook bacon until done. Next add 2 Tbs butter and 2 Tbs oil. Once butter melted, add onion, and garlic, cook until tender. Now add in minced beef, breaking it up with a wooden spoon. Drain and add cannellini, along with 2 bay leaves, then cook it all for 20 minutes, or until dark golden, stirring regularly.

When it starts to stick it at the bottom of Dutch oven pot, simply add a splash of red wine (if using) or water to pick up all those nice, sticky bits. Preheat the oven to 200 degrees C. Add in celery, carrot, capsicum and cook until tender but not browned, about 10 minutes. Season with salt and pepper.

Meantime, empty jar of sun-dried tomatoes into liquid blender, add 2Tbs of balsamic and blitz until smooth. Stir 2 Tbs into Dutch oven pot, with the grinded ingredients. Then slowly pour using a funnel the rest of sun-dried tomatoes back into the jar, popping it into the fridge for another day – it will be delicious brushed on to meat, fish or veg before roasting or grilling, or used on crostini.

Pour the plum tomatoes with water using the tin, along with passata. Mix well, bring to the boil, then pop into the oven uncovered for 1 hour, or until thick and reduced. Bring out of oven, be careful it is hot. Check the seasoning. Once cool, place into the fridge until needed.

The next day

Bring out from fridge to thawed on bench top. Preheat oven 200 degrees C. Heat the ragu till warmed up about 20-30 minutes. Meantime, fill a baking dish with the hottest water you can get out of your tap. Place 3 packets lasagna in the hot water first, making sure they’re all equally submerged, and let them soak for about 20 minutes. I added the broccolini and carrots bite size to help the lasagna sheets to submerged. You can cook in pot with water until tender.

Assemble on another baking tray. Lightly grease some oil on baking tray. Spoon a bit of ragu on the base, then cover with lasagna sheets in vertical design. Tear lasagna sheets to fit. Spread some enough ragu to cover lasagna sheets, scatter some broccolini and carrots, then sprinkles some mozzarella over. For the second layer with lasagna sheets place it horizontal. Tear lasagna to fit. Spread some more ragu enough to cover lasagna sheets, scatter some broccolini and carrots then sprinkles some mozzarella over. Top with lasagna sheets then repeat 1 more time.

The last and on top lasagna, pour half ragu over, scatter broccolini and carrots and finish off with the remaining ragu. Bake for 25-30 minutes or until golden and bubbling. Remove from oven and set aside for 5 to 10 minutes before cutting and serving with salad. Enjoy with a glass of red wine.

https://helenscchin.com/2018/12/18/baked-minced-beef-vegetables-ragu-lasagna/

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