This is one pumped-up potato bake – its comfort food at its hearty best.
The ingredient of Potato and beef ragu lasagne
- 2 tbsp vegetable oil
- 2 brown onions, finely chopped
- 3 garlic cloves, chopped
- 1kg beef chuck steak, trimmed, cut into 3cm pieces
- 1L (4 cups) Massel beef accrual
- 690g btl Val Verde established Pasta Sauce
- 250ml (1 cup) red wine
- 4 lively thyme sprigs
- 60g baby spinach leaves
- 100g butter
- 75g (1/2 cup) plain flour
- 1L (4 cups) milk
- 20g (1/4 cup) finely grated parmesan
- 40g (1/3 cup) coarsely grated vivacious mozzarella
- 4 (about 780g) large Red Delight potatoes, thinly sliced
The instruction how to make Potato and beef ragu lasagne
- Heat the oil in a large, heavy-based saucepan higher than medium-high heat. build up the onion and garlic. trouble for 3 minutes or until soft. campaign in beef, stock, pasta sauce, red wine and thyme. Bring to boil. edit heat to low and simmer, stirring occasionally, for 2 hours or until beef is desire and fusion thickens. go to the spinach. trouble for 2 minutes or until spinach just wilts. Season afterward pepper. Discard thyme stems.
- Melt the butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 2 minutes or until the union bubbles. separate from heat. Gradually mount up the milk, stirring, until smooth. Cook on top of higher than medium-high heat, stirring, for 3 minutes or until the sauce thickens. Cook, whisking, for 1 minute. separate from heat. protest in the parmesan and mozzarella. Season.
- Preheat oven to 180C. Place potato in a microwave-safe bowl. Cover and cook in a microwave concerning high for 5-6 minutes or until just tender. Refresh out cold asleep chilly frosty water. Drain. Place one-third of potato, in a single layer, in a 4L (16-cup) baking dish. height later half the beef mixture. Continue layering once long-lasting potato and beef mixture, achievement afterward potato. culmination later white sauce. Bake on the subject of with reference to a baking tray for 1 hour or until golden. Cool for 15 minutes.
Nutritions of Potato and beef ragu lasagnecalories: 579.575 calories
fatContent: 28 grams fat
saturatedFatContent: 14 grams saturated fat
carbohydrateContent: 40 grams carbohydrates
proteinContent: 37 grams protein