Classic Lasagna

Let's cook

1. 1

   Brown the meat properly

   Brown the beef and sausage in a wide pan over high heat without stirring for the first 3 minutes, so it crusts rather than steams. Break up and continue until no pink remains.

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   Crowding the pan or stirring constantly gives you grey, boiled mince and a flat ragù.

2. 2

   Build the ragù

   Add the onion and cook 5 minutes, then the garlic and tomato paste for 2 minutes. Add the wine, reduce by half, then the tomatoes and oregano. Simmer at least 45 minutes, uncovered, until thick.

3. 3

   Make the béchamel

   Melt the butter, whisk in the flour, and cook 2 minutes. Add the warm milk in stages, whisking hard after each addition, until smooth and thick enough to coat a spoon. Season with salt and nutmeg.

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   Warm milk added gradually is the whole secret to a lump-free béchamel.

4. 4

   Layer

   In a deep dish, spread a thin layer of ragù, then pasta, then ragù, then béchamel, then a scatter of both cheeses. Repeat for four layers, finishing with béchamel and cheese.

5. 5

   Bake covered, then uncovered

   Bake at 375°F (190°C) covered with foil for 30 minutes, then uncover and bake 20 minutes more until the top is browned and bubbling.

6. 6

   Rest properly

   Rest at least 25 minutes before cutting. Cut it hot and it slides apart onto the plate.

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   The rest is not optional. It is what lets you serve neat squares.

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