|1 carrot||Scant cup water|
|1 onion||2 cups bottled strained tomatoes|
|1 clove garlic||1 quantity bchamel sauce (see link below for recipe)|
|2 Tablespoons olive oil||About 12 sheets lasagna pasta|
|12 ounces good quality ground beef||2 ounces parmesan cheese|
To make ragu, start by finely chopping the carrot and onion using the bridge and claw techniques, and crush the garlic with a garlic crusher.
Put the oil, carrot, onion, and garlic in a pan and cook over low heat for about 10 minutes until really soft, stirring every now and then.
Push the vegetables to the side of the pan and add the beef, making sure it covers the base of the pan. Let it cook until it has turned brown (3-4 minutes). Stir everything together and cook for another 3-4 minutes Stir every now and then to cook the meet and vegetables evenly.
Add the water and the strained tomatoes and simmer gently (the mixture will be just very gently bubbling) for 30 minutes. You can also add a sprig of fresh rosemary or sage or a bay leaf to the ragu for extra flavor if you like. Make the béchamel sauce if you haven’t already, and grate the parmesan cheese.
Turn the oven to 350°F. You will need an ovenproof dish about 10 inches x 8 inches big. Spread a little ragu over the base of the dish, then spread a little béchamel sauce over the top. Each layer of sauce should be quite thin, like a layer of jam on toast. Then rest a layer of pasta sheets over the top. Keep layering the ragu, then béchamel sauce, and then the pasta.
Put the dish on a baking tray. Using over mitts, put the tray in the oven and bake for 35 minutes until golden and bubbling. Serve with salad or cooked greens.
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