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Ingredients 2 sprigs of fresh rosemary, stripped and finely chopped olive oil 500g Minced beef 2 carrots, finely blitzed 1 onion, finely chopped 4 sticks of celery, finely chopped 2 heaped tablespoons tomato purée 2 Cans of chopped tomatoes Dried lasagne sheets/fresh are fine too White Sauce 150g Parmesan Cheese 1 Medium Onion 1 fresh bay leaves 2 tablespoons plain flour 1 litre semi-skimmed milk 1 whole nutmeg , for grating Method In a pan heat 1 tablespoon of oil. Add the minced meat, seasoning with salt and pepper – using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until the meet is completely cooked, stirring occasionally. Add the carrot and onion and continue to cook for 10-12 minutes, or until the vegetables start to soften. Add the tomato purée and cans of chopped tomatoes, giving everything a stir. Reduce the heat to low, and allow to simmer for around an 1 hour or until thickened and reduced. White sauce; Add to a pan along with 2 tablespoons of oil and the bay leaves the onion. Stir well and season with a tiny pinch of salt and black pepper. Reduce the heat to low and cook for 30 minutes, or until sweet and softened – Don’t be afraid to taste!  Add the flour and stir well to coat. Gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened. Carefully transfer the sauce to the food processor or blitz in the pan (thats what I tend to do if I’m honest – just easier let’s be honest!). until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste. Once the ragù is ready, preheat the oven to 190ºC To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish and spread it out evenly. Spoon over

Read the full original post here authored by Natalie Rix. You can visit her blog here.

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