Beef Lasagna - cooking recipe

Ingredients

Meat sauce
2 tablespoons oil
1 large onion, finely diced
2 slices bacon, chopped
2 garlic cloves, minced
600 g beef mince, leanest you can buy
1 (140 g) can tomato paste
1/2 cup red wine
1 (440 g) can chopped tomatoes, and their juice
2 cups beef broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 pinch mixed pumpkin spice or 1 pinch freshly ground nutmeg
Cheese sauce
50 g butter
50 g flour
600 ml milk
50 g shredded parmesan cheese
salt and pepper
Assembly
1 (250 g) packet instant lasagna sheets (12)
50 g shredded parmesan cheese

Preparation

Meat Sauce: Heat the oil in a large fry pan over a medium heat.
Add the onion and bacon and cook until the onion is golden and tender.
Add the minced garlic and cook a couple of minutes more.
Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
Now add the tomato paste and \"cook it out\" for another minute or two before adding the wine.
Allow the wine to reduce a little, before adding the remaining sauce ingredients.
Simmer until reduced and thickened and a deep rich red/ brown.
*You could call this\"cooked\" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.
Add a little more broth or water if it looks like doing so.
Cheese Sauce:
Melt the butter, add the flour and stir well.
Allow to cook gently for about 2 minutes, then add the milk all in one go, and whisk briskly until heated and thickened.
Allow to cook a couple of minutes more on a simmer.
Add the cheese and season to taste with salt and pepper.
Assembly of the lasagna:
Spread a little of the beef sauce across the bottom of your pan.
Cover with a layer of beef sauce and drizzle about half a cup of cheese sauce over this-no need to be too particular.
Cover with a layer of lasagna sheets.
Repeat the beef sauce and cheese sauce two more times, then a final layer of sheets.
Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese.
Bake in a moderate oven for about 1 hour.
Allow to stand about 15 minutes before cutting into squares to serve.