Method:

• Step 1

  To create your beef ragu, first dice your Onions, carrots, celery and finely chop your garlic.

• Step 2

  Now heat some oil in a pan and start to brown off your mince meat. Make sure to break it apart with the back of the spoon as you do so.

• Step 3

  Then add your onions and celery and fry for 2-3 mins. Once they are starting to go nice and translucent, add your carrots, garlic and chilli, season with salt and pepper and fry for a further 3 mins.

• Step 4

  Then add in your flour and mix it in to help thicken your sauce.

• Step 5

  Now add the red wine and allow it to reduce down and then add your tomato puree, worcestershire sauce and slowly stir in your beef stock.

• Step 6

  Add the passata, oregano and basil and then season with some more salt and pepper. Allow this to simmer for at least 20 mins. (the longer your leave it the richer the flavours will become).

• Step 7

  Now to make your roux. First melt your butter in a pan, then mix in your flour. This should start to create a thick paste.

• Step 8

  Then gradually add in your white wine a little bit at a time allowing it to be absorbed and then do the same with your milk until you have a nice sauce consistency.

• Step 9

  Add half of your cheddar cheese and allow it to melt into your sauce. Season with salt and a generous amount of black pepper. If the sauce becomes too thick, add more milk.

• Step 10

  Now it’s time to assemble your lasagne! In a large baking dish, create a thin layer of your beef ragu. Top that with a layer of lasagne pasta sheets and then a thin layer of your cheesy roux. Repeat this until you have reached the top of your baking dish finishing with a layer of the cheesy roux sauce.

• Step 11

  Sprinkle over the rest of your cheddar cheese on top and then wack it in the oven for 50 mins at 200 degrees until nice and crispy and golden on top.

• Step 12

  Serve with a side of your best garlic bread, Now dig in!