So it’s Sunday and I’m not sure what to have for dinner. Went to the fridge and have a pack of veal mince I bought last week. It’s 3 days out of date but gave it the tried and tested sniff test and it passed.
With mince I’m always torn between lasagna and meatballs, this week lasagna was the winner. It’s such a simple meal and the leftovers make great lunch for the week. To get started the ingredients:
Veal ragu
300 gms veal mince
1 small red onion
1 large clove of garlic
1/2 red pepper
Handful of chestnut mushrooms
Small glass of red wine
Ketchup
1/2 beef stock cube
Oregano
Handful of parsley
White sauce
Large knob of butter
Flour
Mustard
Milk
Salt&pepper
Grated cheese
Starting with ragu, in a pan sautée the onion, garlic and peppers. After a few minutes add the veal and cook until the mince is brown. Add the mushrooms and the red wine and ketchup. Allow the red wine to reduce and then add the tomatoes, oregano and parsley. Cook over a medium heat and allow to reduce. If needed add a little water. I tend to crumble in the stock cube at this point. When adding the water add a little flour and cook it out. It helps the consistency.
For the white sauce, make it yourself, don’t go for jarred it’s just not the same. In a pan melt the butter, allow it to froth and then add the flour and beat with a wooden spoon to bring it all together into a rue. Slowly add the milk and whisk, keeping adding milk till you have a nice smooth sauce. To give it flavor add mustard & seasoning. A little grated cheese really adds flavor.
In your dish add a layer of mince, then pasta sheets, white sauce, mince, pasta sheets and then white sauce! Cover with grated cheese and you are all set.
Preheat the oven to 200, cook for 30 minutes and enjoy :0) ! Veal lasagna comes highly JD Recommended!!
