Carmela’s lasagne

Carmela’s Lasagne Ingredients - 2 sticks celery, diced - 1 carrot, peeled and grated - 1 onion, finely diced - 4 cloves garlic, finely diced - 3 tbsp olive oil - 6 sausages (I used pork and fennel, but any will work) - 500g (1.1lbs) pork mince - 500g (1.1lbs) beef mince - 1 tbsp tomato paste - 200ml (6.8fl oz) red wine - 700g (1.5lbs) tomato passata - 1kg (2.2lbs) ricotta - 200g (7oz) low moisture mozzarella, grated - 50g (1.8oz) parmesan, grated - 500g (1.1lbs) fresh lasagne sheets - 1/2 bunch basil, picked Method 1. Start by making the meat sauce. In a large pot over a medium-high heat, add the olive oil, and once it's warm, add the sausages and cook until golden brown on all sides. Remove and set aside. 2. To the same pot, add the onions, garlic, carrot, celery, and a pinch of salt, and sweat down for 3-4 minutes. 3. Next, add both the minces and break up well with a wooden spoon, then add the tomato paste and continue to brown the meat for 7-8 minutes. 4. Now, add the red wine and let the alcohol burn off for 1-2 minutes before adding the passata and stirring through. 5. Bring back to a light simmer and return the sausages to the pot; simmer this on a low heat for 45 minutes, stirring occasionally. 6. Once cooked, remove the sausages and dice into small pieces. 7. To assemble, in an oven-safe dish, add some of the sauce to the bottom, then a layer of lasagne, 1/4 of the ricotta, 1/5 of the mozzarella, and 1/5 of the parmesan, and repeat until the final layer where you finish with the sausage and basil on top of the ricotta, then mozzarella and parmesan to finish. 8. Bake the lasagne in a 180°C (356°F) oven for 40-45 minutes or until golden brown and cooked through. 9. Let it rest for 10 minutes before you slice and serve! #pasta #cooking #recipe #howto #foryou #food #cheese #shorts #Lasagne #dinner