Beef Mince Overview
Beef mince is extremely affordable & versatile. It can be used in formed applications like burgers, meatballs & meatloaf, or can be broken up & browned for use in pasta sauces, taco & chilli con carne etc. It’s typically produced from tougher cuts that offer excellent flavour but need to be ground to be tender.
Topside beef has been ground with an 85%/15% lean/fat ratio. This fat ratio is perfect for bolognaise & chilli con carne whereas meatballs meatloaf & hamburgers require a higher fat/lean mince ratio to bind & to help keep moist & importantly, improve the flavour profile.
Applications: Burgers, Meatballs, Tacos, Sauces, Meatloaf
Spaghetti Bolognaise
Ingredients:
200 gms button mushrooms
olive oil
Soffritto:
2 large onions, cut macedoine
2 celery stalks, cut macedoine
1 only large carrot, cut macedoine
1 only eggplant, cut macedoine
1 green, 1 red capsicum, cut macedoine
2 kgs topside mince
7-8 cloves of garlic, minced
100 gms tomato paste
1 tbsp Italian herb mix, sage, oregano, rosemary & thyme
1 litre vegetable stock
2 x 400 gms plum tomatoes
500 gms dried spaghetti
Parmesan cheese
extra virgin olive oil
Method:
Dry roast the mushrooms until they release all their water content & this is completely evaporated.
Soffritto: Peel & cut macedoine style onions, celery & carrots & sauté to sweat in a Dutch oven. Add the topside minced beef, with the tomato paste & garlic & continue to cook for 8-10 minutes to encourage flavour development & engage the mailard reaction.
Add the eggplant & capsicums & sauté for a further 5 minutes to sweat & aromatic.
Add the vegetable stock & pureed tomatoes with their juices to the mince & continue to cook over medium heat for a further hour, stirring occasionally adjusting season to taste with sea salt & cracked black pepper.
Cook the spaghetti “al dente” in boiling salted water according to the packet instructions; drain, reserving 200 mls of the cooking water, & combine with the bolognaise.
**The starch contained in the pasta will affectively act as a thickening agent while the reserved pasta water can be used to moisten the bolognaise if required.
Divide the bolognaise & spaghetti between plates or bowls, & serve with a fine grated Parmesan & a splash of extra virgin olive oil.
Chilli Con Carne
Ingredients:
Spices Mix
1 star anise
2 tbsp cumin seeds
1 tsp coriander seeds
1 cinnamon stick
1 tsp cloves
1 tsp cracked black peppercorns
Roasted Chilli & Tomato:
2 red peppers
9 large ripe tomatoes
4 tbsp olive oil
2kg beef topside, mince
salt & pepper, for seasoning
1 tbsp olive oil
2 yellow onions, finely diced
4 cloves garlic, minced
1 tbsp dried oregano
Chipotle Paste:
200 gms Chipotle chillies
3 tbsp chilli oil
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp balsamic vinegar
1 tbsp tomato puree
1 tbsp dark brown sugar
200 mls freshly brewed coffee
200mls chicken stock
300 gms each of red kidney, chickpea & borlotti beans
olive oil
To Serve:
75 mls sour cream
1 cup coriander, finely chopped
1 red chilli, finely chopped
Method:
Preheat the oven to 200˚C.
In a non-stick pan, add spices & toast them lightly until they release their aroma. Remove from heat & reserve.
Lightly rub the red chillies & tomatoes with olive oil & place them on a baking tray. Roast in the oven until skins are blistered & lightly charred.
In a large Dutch oven, add the remaining olive oil & heat to medium high. Season the beef mince with salt & pepper, & sauté in small batches to ensure an even browning of the mince. Repeat until all mince is cooked. Reserve until required.
Moisten the same pan with olive oil & sauté the onions slowly over low heat until aromatic, stirring occasionally. Add the garlic & dried oregano, return the beef mince to the Dutch oven & continue to cook for a further 5 minutes.
Remove the roasted peppers & tomatoes from the oven, discard stalks & seeds, but keep the charred skins. Place in a food processor & pulse with the toasted spices, the chipotle paste, fish sauce, soy sauce, balsamic vinegar, tomato puree & brown sugar to a smooth sauce & add to the Dutch oven.
Add the 400mls freshly brewed coffee, the chicken stock, & seasoning to taste. Bring to a slow simmer, & continue to cook with the lid on for 1½ hours, while constantly monitoring stock levels throughout this process.
Add the red kidney, chickpea & borlotti beans with their juices & let cook all together for a further 30 minutes over medium heat, with the lid off.
Serve chilli con carne topped with sour cream & garnish with coriander, red chilli , & serve with slices of warm chipotle cornbread.
Chipotle paste is a thick, dark-coloured sauce made from smoked and dried chipotle peppers1. It has an intense smoky flavour with a hint of sweetness, and it is often used as flavouring in Mexican dishes1.
You can use Chipotle Paste as a marinade for roasts and barbecues, as a cooking ingredient to add depth like in stews, as a topping or filling for burgers, sandwiches, and canapés, or for jazzing up mayonnaise and aioli2. It gives a wonderful, smoky flavour to fish and meat, is perfect for grilling and barbecuing, and adds depth to stews and chili con carne
Brewed coffee is not traditionally used in chili con carne, but it has become a popular “secret ingredient” in many chili recipes. The addition of coffee can enhance the earthy flavours and help the spices stand out1. It also helps accentuate the aromas in your chili.
The recommended amount is about 200mls. of strongly brewed coffee. This is more than sufficient to accent the flavours of the chilli while at the same time not overpowering all the unique flavours of the spices.
It’s important to note that the addition of coffee is not just about flavours. It also affects the consistency of the dish. Adjust the amount of chicken stock to accommodate the freshly brewed coffee
While it’s not a traditional ingredient, coffee can certainly add a unique twist to your chili con carne.
Classic Meatloaf
Ingredients:
125mls chicken stock
100mls buttermilk
14gms unflavoured gelatine
100gms fresh breadcrumbs
200gms button mushrooms
3 anchovy filets
1 tsp vegemite
2 tsp (10ml) soy sauce
1 tsp paprika
2 cloves garlic
2 large onions
2 large carrots, grated
2 stalk celery
2 tbsp unsalted butter
1kg pork mince
100mls balsamic vinegar
1kg beef mince
2 large eggs
3 sprigs parsley
salt & freshly pepper
Glaze
200mls Tomato Sauce
100gms brown sugar
Method:
Combine the chicken stock & buttermilk in a liquid measuring cup & sprinkle the gelatine evenly over the top. Set aside.
Place the bread & mushrooms in a food processor & pulse until finely chopped. Transfer to a large bowl & set aside.
Add the anchovies, Marmite, soy sauce, paprika, & garlic to the processor bowl & pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary. Add the onion, carrot, & celery & pulse until finely chopped but not pureed.
Heat the butter in a nonstick skillet over medium-high heat until foaming. Add the chopped vegetable mixture & cook, stirring & tossing frequently, until it is softened & most of the liquid has evaporated.
Stir in the buttermilk mixture, bring to a simmer, & cook until reduced by half.
Transfer to the bowl with the mushrooms & bread, stir thoroughly to combine, & let stand until cooled sufficiently to handle, about 10 minutes.
Add the ground meat to the bowl, along with the eggs, cheese, parsley, 1 tablespoon kosher salt (or half that volume in table salt), & 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined & homogeneous; it will be fairly loose.
“Now is a great opportunity to test flavour profile; pan fry a teaspoon-sized portion of the mixture until cooked through. Taste the cooked piece for seasoning & adjust accordingly if required”.
Transfer the mixture to a loaf pan, being sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.) Tear off a sheet of heavy-duty aluminium foil large enough to line a rimmed baking sheet & use it to tightly cover the meatloaf, crimping it around the edges of the pan. Refrigerate the meatloaf while the oven preheats. (The meatloaf can be refrigerated for up to 2 days.)
Adjust an oven rack to the lower-middle position & preheat the oven to 190°C. When the oven is hot, remove the meatloaf from the refrigerator &, without removing the foil, carefully invert onto the rimmed baking sheet. Loosen the foil & spread it out, leaving the pan on top of the meatloaf. Fold up the edges of the foil to trap the liquid that escapes from the meatloaf while baking. Bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.
Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meatloaf easily, & use oven mitts or a folded kitchen towel to remove the pan, leaving the meatloaf on the centre of the foil. Return to the oven & bake until the centre of the meatloaf registers 60°C on an instant-read thermometer, about 40 minutes longer. There will be quite a bit of exuded juices; this can be expected, absolutely no need for concern!
Remove from the oven & let rest for 15 minutes. Increase the oven temperature to 230°C.
To Make the Glaze: Combine tomato sauce, brown sugar, vinegar, & pepper in a small saucepan & cook over medium-high heat, whisking occasionally, until the sugar is melted & the mixture is homogeneous, about 2 minutes. Remove from the heat.
Brush to apply some glaze to the meatloaf in a thin, even layer, then return it to the oven & bake for 3 minutes. Glaze again & bake for 3 minutes longer. Glaze one more time & bake until the glaze is beginning to bubble & is a deep burnished brown. Remove from the oven & allow to rest for 15 minutes. Slice & serve with any extra glaze, mustard, chutney or style of sauce as desired.
Italian Style Meatloaf
Ingredients
chicken velouté:
100gms butter
100gms all-purpose flour
1 tsp kosher salt, to taste
freshly ground white pepper, to taste
400mls chicken stock
250mls culinary cream
½ medium onion, studded with 2 cloves
½ tsp nutmeg
Tomato Based Sauce:
1 tsp extra virgin olive oil
1 large onion, cut brunoise
3 large garlic cloves, minced
1 tsp chilli flakes
425gms whole peeled tomatoes, pureed
100mls chicken stock
1 tsp sage
1 tsp thyme
Adjust oven rack to middle position & heat to 400 degrees.
1 tsp dried oregano
1 tsp dried basil
1 tbsp brown sugar
¼ tsp fine sea salt
½ tsp freshly ground black peppercorn
Meatloaf:
100gms Italian seasoned breadcrumbs
2 large eggs
500gms ground topside mince
500gms Italian sausage, casings removed
100gms Parmesan cheese, grated (1 cup)
100gms onions, cut brunoise
½ tsp garlic, minced
1 tsp dried oregano
¼ tsp fine sea salt
½ tsp freshly ground black pepper
¼ tsp red chilli flakes
olive oil.
100gms mozzarella cheese, shredded
3 tsp fresh basil, chiffonade
Chicken velouté:
Melt the butter in a small, heavy based saucepan over low heat. Add the flour in increments of 50gms & whisk to fully incorporate. Continue to add the flour taking up each addition before adding any more until you have a thick dry paste. Continue to cook on a slow simmer for a full 2 minutes to cook out the starch in the flour. Remove from heat, let cool & reserve.
Heat the chicken stock & cream mixture to a slow simmer, approximately 84ºC with the studded onion & slowly add to the cooled roux, a little at a time. Let the roux take up & absorb the liquid prior to adding additional while stirring constantly. Repeat the process until all liquid has been incorporated & you have a sauce that is both smooth & silky & naps the back of a spoon. Remove from heat, discarding the studded onion once the flavours have been infused.
Pass through a fine mesh chinois to capture any fine lumps in the sauce that have not dissolved completely.
Sauce: Heat oil in large saucepan over medium-low heat. Add the onions & garlic & cook to sweat until aromatic. Stir in tomato puree, chilli flakes, oregano, sage thyme & basil & sugar; increase heat to a simmer, season to taste & add chicken stock. Continue to cook to reduce to required consistency & to concentrate the flavours. Remove from heat & cover to keep warm.
Meatloaf: Oil oven proof baking dish. In a mixing bowl, combine eggs, breadcrumbs, ground topside mince, Italian sausage, onions, Parmesan cheese, minced garlic, oregano, basil, salt, pepper & red chilli flakes & mix to thoroughly combine.
*To test the flavour of the mixture, pan fry a small portion to test flavour profile. Please be careful with the salt, the parmesan has a moderate salt content & the recipe has taken this into consideration.
Transfer beef mixture to prepared dish. Using wet hands, shape into a rectangle & apply a very thin coating of olive oil & bake in a moderately hot oven for 45 minutes. Remove from oven, pour a thin layer of tomato base sauce over the meatloaf.& return to oven, lower the heat to medium & bake until the internal temperature registers 62ºC, approximately 30-35 minutes.
Remove from oven, apply additional tomato based sauce, a thin layer of bechamel, mozzarella cheese & breadcrumbs over top & brown under a salamander or grill to form a thick golden crust, let rest for 15 minutes.
To serve, slice to desired thickness & garnish with chiffonade of fresh basil
The Classic Hamburger
Ingredients:
750ms pork mince
750gms beef mince
500gms quality Italian sausages, skins removed
2 large eggs
3 anchovy filets
1 tsp vegemite
2 tbsp soy sauce
1 tsp paprika
2 medium cloves garlic, finely minced
2 large Spanish onions, cut brunoise
2 large carrots, cut brunoise
1 stalk celery, cut brunoise
3 parsley sprigs, finely minced
50gms unsalted butter
12 cheddar slices
kosher salt & freshly ground black pepper
Method:
Combine pork & beef mince, eggs, anchovy fillets, vegemite, soy sauce, paprika & finely minced garlic.
Add onions, carrots, celery, parsley & melted butter & combine with beef & pork mince. Add seasoning & test by cooking a small amount. Adjust accordingly if required.
Prepare you mise en place, cut hamburger buns in half & butter & lightly grill. Caramelize onions, slice tomatoes & shred or break up lettuce. Set up your assembly station.
Turn on grill or cook patties on a heavy based frypan. Shape patties to desired size & cook 2 minutes on both sides on high heat. Remove & place on fine wire rack in a baking tray. Repeat process until you sufficient for the occasion.
Bake in medium to hot oven for 10 minutes, remove & rest for a further 10 minutes.
Assemble hamburgers with the patty sitting on the bottom bun to absorb released juices & the slice cheese placed on the hot patty. The assembly process thereafter is entirely up to you.
Add sauce of choice & sit back & admire your creation.
(Your patty is possibly 80-85% cl or 85% lean beef mince & 15% fat. Your cooked yield will be very different from your uncooked yield due to the fat rendering during the cooking process. Ideal uncooked weight is 150gms, expect a cooked yield of 30% less or approximately 110gms).
Building a Hamburger: The star attraction is definitely the beef patties, it has to be flavoursome & juicy as you take the first bite. When cooking, you have to apply sufficient heat to melt the fat content which will permutate throughout the patty & infuse with additional flavour. Bring the grill up to a temperature of 149°C & beyond & reap the rewards as the Maillard reaction kicking in which gives browned food its distinctive umami advantage & in so doing, you form a crust on the surface of the patty
Condiments
BTL: Bacon, Tomato & Lettuce: Bacon is debatable, but lettuce & tomato are non-negotiable, a hamburger is not a hamburger without this pairing.
Caramelized Onions: really complements the beef patty due to the caramelization of the sugars contained within the onions which will take on a brown colour & a rich, slightly sweet & nutty flavour. Combined with the mailard reaction working for us when cooking the beef burger, food science is indeed our best friend in this instance.
Sandwich Gherkin: offers a bitterness that cuts into the fat of the hamburger; generally added on request or excluded on request.
Sliced Beetroot: Like gherkins, I love my beetroot on a hamburger but I certainly don’t like the mess they generally make or should I say the mess I generally make.
Cheddar sliced: is the go to cheese of choice but edam, vintage, mozzarella, or any sliced cheese will suffice, particularly if have has good melting characteristics.
Sauces
Sriracha (sih-RATCH-ə) A chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, & salt.
Tomato sauce, barbeque sauce & or mayonnaise all offer a distinct taste profile but like the sriracha chilli sauce above, all contain an acid in the form of vinegar or lemon juice.
Acidic ingredients play an important role in flavour, adding bright, fresh notes & enhancing other ingredients, in particular providing balance to both bitterness & sweetness. In addition, acids contribute to leavening in baking, & to tenderization in a variety of foods, such as proteins.
Although sourness by itself is not necessarily a good thing (in fact, many spoiled foods taste sour), all great meals are about the balance between the five flavours: sweet, salty, sour, bitter, & umami.
Sheppard’s Pie
Ingredients:
For the Mashed Potatoes:
1.6kg russet potatoes, peeled & cut into 1-inch pieces
Kosher salt
85gms unsalted butter, cubed
For the Meat Sauce:
360ml) homemade chicken stock
2 packets unflavoured gelatine
30mls vegetable oil
1kg ground beef or lamb, or 500gms of each
1 large onion, cut macédoine
3 medium carrots, cut macédoine
2 ribs celery, cut macédoine
2 medium cloves garlic, mince
2 tbsp tomato paste
240mls dry red wine
2 sprigs thyme
1 bay leaf
1 tbsp Worcestershire sauce
1 tsp vegemite
2 tbsp (15g) all-purpose flour
225gms frozen peas
Kosher salt & freshly ground black pepper
Method:
For the Mashed Potatoes: Set cubed potatoes in a colander & rinse under cold water until water runs clear. Transfer to a large saucepan & cover with cold water by at least 2 inches. Season water with salt until almost as salty as the sea. Bring water to a boil over high heat, then reduce heat to medium-low & simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds. Transfer potatoes to a large bowl.
Using a potato masher, food mill, or ricer, mash potatoes with butter. Press surface smooth, then press plastic wrap directly against surface to prevent a skin from forming. Set aside until ready to assemble.
For the Meat Sauce: Place stock in a 2-cup liquid measuring cup, sprinkle with gelatine, & set aside.
Heat oil in a large Dutch oven over high heat until shimmering. Add half of ground meat & cook, stirring & scraping bottom of pot, until well browned, 6 to 8 minutes; use a potato masher or large whisk to break up meat. Add remaining meat & cook, breaking up with masher or whisk, until reduced to small bits, about 3 minutes; lower heat as necessary to prevent scorching. If meat has rendered an excessive amount of fat, use a metal spoon to ladle most of it out, leaving just a few tablespoons in the pot. Add onion, carrots, celery, & garlic & cook, stirring & scraping bottom of pot, until just beginning to soften slightly, about 4 minutes.
Add tomato paste & cook over medium heat, stirring, for 1 minute. Add red wine & bring to a simmer over high heat. Cook, scraping up any browned bits, until almost fully evaporated. Add reserved chicken stock, thyme, bay leaf, Worcestershire, & Marmite, if using. Sprinkle flour over ground meat in pot, then stir in. Bring to a simmer, then reduce heat to low & simmer until sauce is reduced & thick, about 20 minutes. Discard thyme sprigs & bay leaf. Stir in peas & season with salt & pepper.
To Assemble & Bake: Adjust oven rack to centre position & preheat oven to 425°F (220°C). Before assembling, heat cream in a large saucepan until simmering. Add potatoes & stir gently until completely incorporated. Season with salt & pepper. Potatoes are now ready for assembly.
Set a 9- by 13-inch baking dish on a foil-lined rimmed baking sheet. Add meat sauce, being careful not to fill more than halfway. (You might not need all of the sauce, depending on the exact size of your baking dish.) Top with mashed potatoes, spreading them with a spatula to cover surface completely. Using spatula, create a dappled pattern on top of potatoes. Sprinkle with grated Parmesan cheese, if using.
Transfer to oven & bake until top is browned & casserole is fully heated through, about 20 minutes. For deeper browning, place casserole on a rack set about 6 inches under a hot broiler for the last few moments of cooking. (Monitor closely to prevent potatoes from burning.)
Let stand 15 to 20 minutes before serving. Casserole can be assembled, wrapped with plastic, & refrigerated up to 2 days. Reheat in a 180°C oven for about 35 minutes, then use grill to brown top.
Moussaka (Greek Eggplant Lasagna)
Ingredients:
1 kg eggplant (aubergines), 0.75cm thick slices
1 tsp salt
2 – 3 tbsp olive oil
Filling:
1 tbsp olive oil
1 onion, diced (brown, white, yellow)
3 garlic cloves, minced
700gms ground beef or lamb
½ cup red wine, dry
400gms crushed tomatoes
3 tbsp tomato paste
250mls chicken stock
1 beef bouillon cube, crumbled (or 1 tsp powder)
2 bay leaves
1.5 tsp sugar
2 tsp dried oregano
½ tsp cinnamon (or 1 stick, use whole)
¾ tsp salt
Béchamel Sauce
200gms butter
200gms all-purpose flour
1 tsp kosher salt, to taste
freshly ground white pepper, to taste
500mls milk
500 mls culinary cream
½ medium onion, studded with 2 cloves
½ tsp nutmeg
1 egg
1 egg yolk
1¼ tsp chicken stock
¼ tsp pepper
⅓ cup panko breadcrumbs
Method:
Eggplant Preparation: Using a mandoline, slice the eggplants at 0.75cmplace in a large tube & apply ample salt to extract the liquid in the eggplant. Let sit to absorb the moisture &
Leave to sweat for 30 minutes. Preheat oven to 240ºC.
Pat eggplant dry – make sure to do this well, otherwise it’s too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
Bake 15 – 20 minutes or until lightly browned & softened. Remove & set aside to cool slightly.
Meat Sauce: Heat olive oil in a large skillet or pot over high heat, then cook the garlic & onion for 2 minutes. Add the beef or lamb & cook until it changes from pink to brown, breaking it up as you go.
Add wine, cook for 1½ minutes to cook out the alcohol.
Add remaining ingredients & stir to combine. Bring to a simmer, then lower heat to medium low & cook for 15 minutes, or until reduced to a thick sauce.
Béchamel Sauce: Melt the butter in a small, heavy based saucepan on low heat. Add the flour in increments of 50gms & whisk to fully incorporate. The flour will absorb the butter; however, the butter will dominant & the roux will be very liquid. Continue to add the flour & eventually you will create a paste once all the flour is incorporated, season with salt & ground white pepper.
Cook over low heat, stirring, for a full 2 minutes to cook out the starch. Remove from heat & let cool.
Heat the milk & cream mixture to poaching temperature, approximately 84ºC with a studded onion & grated nutmeg & slowly add the milk to the cooled roux, approximately 100mls at a time. Let the roux take up & absorb the liquid prior to adding additional while stirring constantly. Repeat the process until all liquid has been incorporated & you have a sauce that is both smooth & silky & naps the back of a spoon. Remove & discard the studded onion once the flavours have been infused.
Assemble: Lower oven to 180ºC.
Place half the eggplant in the bottom of a baking dish (I used my 26cm/9″ Lodge skillet), then top with all the Filling.
Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with Panko breadcrumbs.
Bake for 30 – 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
The Classic Lasagna Bolognese
500gms ground beef
100gms pancetta (or bacon)
100gms carrot, cut macédoine
100gms celery, cut macédoine
100gms onion, cut macédoine
425gms tomato purée or peeled, chopped
dry white wine
125mls culinary cream
¼ tsp thyme
¼ tsp oregano
¼ tsp rosemary
vegetable stock
olive oil or unsalted butter
sea salt& cracked black pepper
Béchamel Cream Sauce:
200gms butter
200gms all-purpose flour
1 tsp kosher salt, to taste
freshly ground white pepper, to taste
500 mls milk
250 mls culinary cream
½ medium onion, studded with 2 cloves
½ tsp nutmeg
½ cup Parmigiano Reggiano, grated
½ tsp (4-5 leaves fresh basil
Method:
For the béchamel: Melt the butter in a small, heavy based saucepan over low heat. Add the flour in increments of 50gms & whisk to fully incorporate. The flour will absorb the butter; however, & initially, the butter will dominant & the roux will be very liquid. Continue to add the flour & eventually you will create a thick dry paste once all the flour is incorporated, season with salt and ground white pepper.
Cook over low heat, stirring, for a full 2 minutes to cook out the starch in the flour. Remove from heat & let cool.
Heat the milk & cream mixture to poaching temperature, approximately 84ºC with the studded onion & slowly add to the cooled roux, approximately 100mls at a time. Let the roux take up & absorb the liquid prior to adding additional while stirring constantly. Repeat the process until all liquid has been incorporated & you have a sauce that is both smooth & silky & naps the back of a spoon. Remove & discard the studded onion once the flavours have been infused.
For the ragù (meat sauce): Cut the pancetta macédoine & lightly sauté. In another saucepan, add 3 tablespoons oil or butter, the add the soffritto of celery, carrot, & onion, & cook until soft & aromatic.
Add the ground beef & cook until well browned, 25-30 minutes. Add the wine & stir until reduced by two-thirds.
Add the tomato purée, cover, & simmer slowly for around two hours, adding vegetable stock as required. Add 125mls of culinary cream to cut the acidity of the tomatoes. Season with salt & pepper to taste.
For the lasagna sheets: Set a mixing bowl on the scales & zero it out. Add 2 large eggs & 3 egg yolk + water so the total weight = 185gms precisely & 5.7gms kosher salt
Put the wet ingredients into a bowl of a mixer. Add the salt & flour & mix with a dough hook on medium-low until homogeneous. Touch the dough, if it’s at all sticky, add more flour. Knead for 5 more minutes in a mixer (assuming it’s doing a good job with this stiff dough) or 8 minutes by hand. Flour, wrap in plastic, & let rest 30 min & up to 5 hours at room temperature.
Place the flour on a clean work surface, make a well in the middle & add the eggs. Using a fork whisk the eggs whilst slowly incorporating the flour until combined & looks like a very rough dough. You may need to use your hands once most of the egg is incorporated to help it along.
Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth &
pliable. Wrap the dough in cling film & leave to rest for 30 minutes, out of the fridge.
Once the dough is rested it’s time to roll it out. Cut the dough in half so it’s easier to roll out & flatten it with the palm of your hand so it will fit through the first setting on the pasta machine. Pass the dough through the widest setting once then fold one side over the other. Flatten the dough with the palm of your hand again so it will fit through the widest setting & roll it through again.
Repeat this process folding the sides in & passing it through the widest setting four times (important step do not skip). Once you’ve done that pass the dough through each setting once from the widest to the second last setting (number 8).
Alternatively, go down to your local supermarket & purchase 2 x 200gms Barilla lasagna sheets & reduce your workload by half, let’s engage the KISS principle in this instance!
Preheat the oven to 175°C & grease an oven proof baking dish with butter & top with a layer of the lasagna sheets, then a layer of ragù meat sauce, then the béchamel, & top with spoonful of Parmigiano. Repeat process until the ingredients are finished. Cover the final layer with béchamel, pats of butter, & bake for around 30 minutes. When the top is golden, remove & serve.
This Italian comfort food, which originated in Emilia-Romagna, has been reinterpreted in just about every region, as well as beyond Italy’s borders
Preparing lasagna at home is a gesture of true love, involving many long, laborious steps, plus a hefty dose of patience, especially if making the pasta yourself. Mistakes are allowed as the dish is actually quite complex & perfection is never easy to achieve.
10 Most Common Lasagna Mistakes
1. Should you want to make the pasta at home, spread the pasta rather thin & boil it in water with a drizzle of oil to prevent the sheets from sticking to the each other, or boil one sheet at a time & once drained place it in cold water.
2. If you buy fresh egg pasta, the process is the same as for homemade pasta. If you buy packaged dried sheets then you absolutely must cover them well with the filling, without leaving a single corner exposed.
3. There shouldn’t be too much or too little filling. Too much between one layer & another will keep you from ever getting a perfect slice. Too little & all you’ll taste is pasta.
4. Do not put large pieces of vegetables or meat in lasagna for the same reason as above. To get a perfect lasagna, the filling should be finely sliced or even creamy.
5. If using parchment paper, remember to remove it once the lasagna is cooked. Otherwise, it will get wet & ruin the base. It’s better to grease an oven dish or to streak it with béchamel sauce.
6. Don’t overdo it with the béchamel, a necessary ingredient in many recipes, particularly for the consistency it lends to the taste, but one which can ruin the dish if there’s too much of it.
7. Lasagna should be cooked for at least 45 minutes in a hot oven at 175°C, though it really depends on the number of layers. To prevent an overcooked surface & an undercooked centre, cover with aluminium foil halfway through the cooking process.
8. Particularly when using store-bought dry pasta, be careful when cooking the corners. Cover them well with the filling & add a drizzle of water or milk to soften them once in the oven.
9. Though it may seem obvious, any meat or vegetables in the filling must be cooked first. Vegetables can even be simply blanched, but putting them raw into the filling is not advisable.
10. Don’t eat it now. Like a good eggplant parmigiana, baked pasta should always be left to rest. Forget about eating it fresh out of the oven … it’s actually better the next day!