The mince is the most flavoursome part of the lasagne and even if you can’t afford the best quality mince, in this video Gordon will show you how to add ingredients to your mince meat to enhance the flavour, and prevent it drying out or becoming clumpy
So often beef mince can be like chewing on large bits of rubber, but, cooked right, it can be tender and delicious.
Heat the olive oil in your frying pan over a moderate heat.
Whilst it is heating, grate your onion and carrot. If you place your grater on a sturdy surface like a chopping board, you will be able to grate faster.
Place the grated vegetables in the pan to soften. Softening will sweeten the onions and carrots and keep them moist. You want your onion to become translucent. Softening is different from frying – if your onions start to brown, you are frying them, so remove from the heat immediately.
Crush in your garlic and add in the dried oregano and stir.
Now you’re ready to add the mince. It’s really important that you don’t have large clumps of beef. Take a wooden spoon and stab the pan to break up the mince. Carry on repeating this motion until the mince is fine. Now season the mince.
Breaking down the mince means that every bit of beef can be equally infused with all the flavours.
Create a well in the centre of your pan and add the tomato puree. Allow the puree to sweat off for a few seconds, letting the tomato puree cook a little which helps remove the acidity. Then stir through the mince, carrots and onions.
Make sure that the onions, carrots and mince are all coated in the tomato puree. You can see this as this happens - everything takes on a slightly red colour.
Then add the wine, allow it reduce slightly so that the alcohol flavour is cooked out.
Then add the chopped tomatoes and stir through. Finally add in the milk, this will enrich the sauce and add some sweetness.
Allow to simmer for 5-6 minutes.
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