Slow-cooked chunky beef lasagne

"Indulge in a savory culinary delight with this slow-cooked chunky beef lasagne recipe. Layers of rich flavors and hearty taste await you!"

Ingredients:

• 2 tbsp olive oil
• 400g beef shin, diced
• 1 onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery stick, finely chopped
• 160g smoked pancetta, diced
• 150ml red wine
• 400g can chopped tomatoes
• 3 tbsp tomato purée
• 300ml beef stock
• 1 bay leaf
• 2 rosemary sprigs
• 2 tsp sugar
• 500g dried lasagne sheets
• 30g parmesan, grated
• 150g mozzarella, grated
• green salad, to serve (optional)
• 100g butter
• 100g plain flour
• 1 litre whole milk
• 50g parmesan, grated
• grating of nutmeg

Instructions:

1. Heat up half of the oil in a large pan or skillet with a lid on medium-high heat, and sauté the meat for about 5 minutes until it is browned. Take the meat out of the pan and set it aside.
2. Add the remaining oil to the pan and add in the vegetables and pancetta. Cook for 10 minutes until the onion becomes soft. Increase the heat and cook for an additional 3 minutes or until the pancetta starts to brown. Put the beef back into the pan. Pour in the wine and bring it to a boil, cooking until the liquid is reduced by half. Add the tomatoes, tomato paste, stock, herbs, and sugar. Lower the heat, season to your liking. Cover the pan with a lid and let it cook over low heat, simmering gently for 2-2 ½ hours until the meat is tender. Once done, shred the meat into smaller pieces with two forks and mix everything together. Taste and adjust the seasoning if needed.
3. Preheat the oven to 200C/180C fan/gas 6. To prepare the white sauce, melt the butter in a saucepan until it froths. Mix in the flour and cook for 2 minutes. Gradually whisk in the milk until it is smooth. Return to heat and simmer for 5 minutes until it thickens, continuously whisking. Stir in the cheese, nutmeg, and season with salt and pepper.
4. Layer a thin amount of meat sauce into a 25 x 30cm baking dish, followed by lasagne sheets, then meat sauce, and a drizzle of white sauce. Repeat until all the pasta and meat sauce are used. Finish with a layer of pasta sheets topped with a thick layer of white sauce. Sprinkle parmesan and mozzarella on the top.
5. Bake for 1 hour until it is golden and bubbling. Check halfway through cooking - if it is already browned, cover it with foil. Serve with a zesty, dressed green salad on the side, if desired.

Summary:

• Calories: 4178 kcal
• Fat: 152 g
• Protein: 231 g
• Carbs: 433 g
• Potassium: 5363 mg
• Magnesium: 509 mg