On 2nd October 2015, This was Dinner…
I went back to the gym for the first time in months today. It really is true that you don’t regret it when you are there, my waistline is telling me I regret not going. I just need to push myself to get there.
We should have been having Jamie Oliver’s Rich Grits last night but things didn’t go according to plan. I forgot to get the prawns out and I didn’t have the cheese. Not a very tasty rich grits. We had sausages, waffles and leftover chardonnay sauce.
Mr S was going to start the lasagne but got caught up with something else so we ended up eating this about 10.30 at night. This is fine if your are staying up until two in the morning but I was very tired. Not the greatest idea.
- Finely chop an onion (cut a slice off first for the béchamel)
- Finely chop a couple of garlic cloves
- Chop some chestnut mushrooms
- Grate some cheddar
- Grate some parmesan
- Preheat the oven to 170ºc (fan)
- Get minced beef, a can of chopped tomatoes, red wine, sun dried tomato purée, Worcestershire sauace, 300ml milk, 6 peppercorns, a bay leaf, ground nutmeg, 15g butter, 15g plain flour, lasagne sheets, oil & seasoning ready
Pop the milk in a pan and add the onion, peppercorns and bay leaf along with a pinch of nutmeg.
Gently heat and just before it starts to boil, remove from the heat and cover. Leave to infuse.
Heat some oil in a pan and add the onion. Cook until softened. Add the garlic and stir for a minute.
Add the beef and cook until browned, making sure you break up the pieces. Stir in the tomato paste and cook for another minute. Add the wine to the pan and turn up the heat, let it boil a little.
Add the tin of tomatoes along with the mushrooms and a dash of worcestershire sauce. Season well and bring back to the boil. Reduce the heat and leave to cook whilst you do the other stuff.
Strain the milk. Melt the butter in a pan and add the flour, keep stirring for a minute until combined (don’t let it burn). Remove from the heat and gradually add the milk. Stirring continuously so it doesn’t go lumpy. Pop back on the heat and simmer, still stirring, until thickened.
Spoon a third of the bolognese into an ovenproof dish. Cover with a layer of the pasta sheets, then a layer of the béchamel. Repeat twice more then sprinkle with the cheeses. Cook for about 40-45 minutes,
I had some parsley that needed using up so threw it on just for some colour interest on the photo.