Delia Smith Lasagne Ragu Recipe

Delia Smith’s Lasagne Ragu is a delicious mix of tastes. It has savory beef and pork mince in a rich ragu sauce, with layers of homemade lasagna sheets and creamy béchamel on top. This recipe makes a delicious dish that serves about 6 people and takes about 3 hours to prepare.

More Delia Smith Recipe:

• Delia Smith Lasagne Vegetarian
• Delia Smith Vegetarian Goulash
• Delia Smith Puttanesca

🧡 Why You’ll Love This Lasagne Ragu Recipe:

• Revel in the delectable layers of hand-rolled lasagna sheets, flavorful ragu, and velvety béchamel.
•  Crafted with care, this recipe offers a homemade touch that elevates the dining experience.
• Generous servings ensure a hearty and fulfilling meal.
• Ideal for family dinners or gatherings, this recipe is a crowd-pleaser.

❓ What Is Delia Smith Lasagne Ragu Recipe?

Delia Smith’s Lasagne Ragu Recipe is a culinary masterpiece. It marries beef and pork mince in a rich ragu sauce, layered between hand-rolled lasagna sheets and smothered in a creamy béchamel. A gastronomic delight that demands attention to detail.

🥩 Delia Smith Lasagne Ragu Ingredients

Ragu Sauce

• 500 g beef mince
• 500 g pork mince
• 4 tbsp Olive Oil
• 2 white onions finely diced
• 2 carrots finely diced
• 2 stalks celery finely diced
• 6 garlic cloves crushed
• 2 tbsp tomato paste
• 1/2 cup white wine
• 700g passata
• 5 tomatoes skined and diced
• 1/2 cup water
• salt and pepper to taste

Bechamel Sauce

• 100 g unsalted butter
• 1 tbsp Olive Oil
• 2 garlic cloves crushed
• 1/2 cup white all purpose flour
• 3 cups milk
• 50 g gruyere cheese grated
• 50 g parmeson grated
• salt and pepper to taste

Hand Rolled Lasagna Sheets 

• 250 g eggs
• 400 g white 00 flour
• 50 g semolina flour
• 1 tsp flakey sea salt

Assembly 

• 1 box fresh lasagna sheets
• 20 g parmeson finely grated
• 20 g mozzarella finely grated

🥘 How To Make Delia Smith Lasagne Ragu

Ragu Sauce

1. Toss the mince with a healthy dose of pepper and salt. Put 2 tablespoons of olive oil into a big saucepan and set it over high heat.
2. Toss in half of the mince and cook for three minutes, stirring regularly and breaking up with a spoon. To avoid crowding the pan and burning, cook the mince in batches. 
3. Repeat with your mince, removing it from the saucepan along with all of the liquids. 
4. Because the beef will cook more in the sauce, it’s okay if it’s somewhat pink in the middle and not completely done. Incorporating this step guarantees that the dish’s flavor and texture will be enhanced. 
5. The second batch of mince, together with all of its cooking liquids, should be removed from the pot and left aside.
6. Put two teaspoons of olive oil into the same saucepan and heat it up. For about ten to twelve minutes, or until they start to smell good and start to turn translucent, sauté the onions, carrots, and celery in the same saucepan over low to medium heat. 
7. Toss in the garlic and continue cooking for another 5 to 6 minutes, or until the vegetables are almost done. Put the tomato paste in the pot and raise the heat to high. 
8. Bring to a deep red color and stir frequently while cooking for 3 minutes, or until it nearly sticks to the pan. Stir in the white wine to deglaze the pan and allow it to absorb half of the liquid.
9. Toss in the tomatoes, passata, water, cooked mince, salt, and pepper, and give everything a good swirl. Turn the heat down to low and simmer the ragu, uncovered, for 2 hours after bringing it to a boil. 
10. Put the cover on the pan if you notice the sauce thickening while it cooks. Make sure the sauce is seasoned to your taste by tasting it while it cooks. Extra salt and pepper could be a good addition.

Bechamel sauce

1. Melt the butter in a large skillet over medium-low heat. After 2 minutes of cooking, add the smashed garlic and olive oil; stir occasionally to prevent garlic from burning.
2. To make a paste, add the flour to the pan and heat, whisking constantly, for a few minutes. 
3. Gradually whisk in the milk, one cup at a time, until the mixture is thick and smooth. After whisking in the cheese, reduce heat to low and simmer for 3 minutes, or until sauce thickens to desired consistency. Increase the milk proportions as necessary.

Hand Rolled Lasagna Sheets 

1. In a large mixing bowl, mix the white 00 flour, semolina, and salt. Place the flour onto a pasta board or clean surface and make a well in the middle of the flour with your fist or the bottom of your mixing bowl that is deep and wide enough to hold the eggs.
2. Place your eggs into the middle of the flour well and whisk together with a fork. 
3. When you’re whisking your eggs, slowly combine the flour from the edges of where the eggs are sitting and whisk through with the eggs until a thick, custard-like paste forms. 
4. When you can no longer whisk the flour and egg with a fork, bring the flour from the edges into the well with your hands or a pasta scraper and begin to knead the dough into a ball.
5. Knead the dough for 10 minutes until a firm smooth dough ball forms that is moist and not sticky. Every dough is different so you will need to go by feel. 
6. Place your dough into a bowl and cover well with plastic wrap or a damp towel. Leave to rest for a minimum of 30 minutes. 
7. Uncover the dough and cut off a quarter piece. Cover the rest of the dough so it does not dry out. 
8. Place your dough onto a lightly floured pasta board or bench surface. 
9. Roll the dough out with a rolling pin into a rectangular shape that is 3mm thick. Roll the dough through a pasta machine on the widest setting (number 7 on my pasta machine). 
10. Fold the dough in half and roll it through again. 
11. Roll the dough through a narrower setting twice and fold the dough in half for the second time (number 4 or 5 on my pasta machine). Finally, roll the dough on the second narrowest setting (number 2 on my pasta machine) until you have a long rectangular pasta sheet that is roughly 10cm wide. 
12. Dust the pasta sheet with flour, cover with a towel, and set to the side while you repeat this step with the remainder of the dough. 
13. You can cut your lasagna sheets to suit the size of your baking dish after they have been parboiled.

Assembly 

1. Get the oven hot, about 180 degrees Celsius.
2. In a large saucepan of boiling water that has been liberally salted, blanch the fresh lasagne sheets for around 1 to 2 minutes. To stop the cooking process, drop them into a dish of ice water and set them on dry tea towels.
3. Spread a thin layer of ragu sauce in the bottom of a large baking dish. Arrange the sheets of lasagne on top. Before placing the lasagne sheets on top, spread a generous amount of ragu sauce. Next, add a layer of bechamel sauce. Finally, top with the lasagne sheets. 
4. When your baking dish is half full or all of the sauces are used, repeat this process. 
5. Roughly four layers should be obtained. Top up the white sauce with cheese for the last layer. 
6. Too much cheese will turn your lasagne into an oil slick, so be careful when you sprinkle it over.
7. After 40 minutes in the oven, the lasagne should be golden brown and the edges should be crunchy. Allow the lasagne to rest for half an hour prior to serving. 

💭 Recipe Tips

• Mince Preparation: Ensure even cooking by tossing the beef and pork mince with a generous amount of salt and pepper before starting the ragu.
• Batch Cooking Mince: Cook the mince in batches to prevent overcrowding, ensuring each batch is browned and flavorful.
• Vegetable Sautéing: Achieve a fragrant base by sautéing onions, carrots, and celery until they turn translucent, enhancing the overall aroma.

🥗 What To Serve With Lasagne Ragu?

Pair Lasagne Ragu with Crisp Green Salad,Garlic Bread, Roasted Vegetables, Antipasto Platter, Steamed Asparagus, Mushroom Risotto.

🎚 How To Store Leftovers Lasagne Ragu?

• In the fridge: Store Leftovers Lasagne Ragu in an airtight container for up to 3 days.
• In the freezer: You can store Leftovers Lasagne Ragu in airtight containers for up to 3 months.

🥵 How To Reheat Leftovers Lasagne Ragu?

• In the oven: Place leftover Lasagne Ragu in an oven-safe dish, cover with foil, and reheat for 20 minutes at 350°F.
• In the microwave: Place leftover Lasagne Ragu in a microwave-safe dish with heat on medium for 5 minutes.
• In the air-fryer: You can arrange Lasagne Ragu in a single layer in the air-fryer basket and reheat for 10 minutes at 350°F.

FAQ’S

More Delia Smith Recipe:

• Delia Smith Leeks In Cheese Sauce
• Delia Smith Carbonara
• Delia Smith Macaroni Cheese

Delia Smith Lasagne Ragu Recipe Nutrition Fact:

• Calories: 510
• Total Fat: 25g
• Saturated Fat: 12g
• Total Carbs: 34g
• Net Carbs: 34g
• Total Sugars: 9g