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Bolognese sauce: Heat 3 tbsp of olive oil in a large saucepan on a medium heat. Add carrot, onion and celery peeled and finely chopped. Stir for approximately 15 minutes until the mixture is lightly coloured. Add the two types of meat and stir breaking up meat with spoon until colour is brown. Pour the wine and mix until the alcohol is evaporated. Add the passata, a glass of water, a generous pinch of salt and two bay leaves. Turn the heat down and cook on low heat for at least 2 hours with the lid. Stir occasionally. If the sauce starts to dry out add a splash of water.
This sauce can be made in advance and be kept in the fridge 2-3 days.
Bechamel: Melt butter in a pan over medium heat. Add flour and stir until the mixture thickens. Pour in warm milk and whisk vigorously until you have a smooth white sauce. Bring the sauce to boil, then reduce heat and cook for at least 10 minutes.
Assembly: Spread three spoons of the Bolognese into the bottom of an ovenproof dish (25x35cm approx.). Add a layer of Rana lasagne sheets, then a third of the Bolognese and a third of the bechamel. Repeat the process (sheets, Bolognese and bechamel) two more times and top with grated parmesan.
Preheat oven to 180 degrees. Bake the lasagne for 30-40 minutes until beginning to brown on top. Leave the dish 20 minutes before serving.
20 Mins | Serves 4
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.
1 Hr | Serves 8
Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides
50 Mins | Serves 6-8
Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.
