This is one pumped-up potato bake - its comfort food at its hearty best.
The ingredient of Potato And Beef Ragu Lasagne
- 2 tablespoons 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 stock
- 690g btl val verde traditional pasta sauce
- 250ml 1 cup red wine
- 4 fresh 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 fresh mozzarella
- 4 about 780g large red delight potatoes thinly sliced
The Instruction of potato and beef ragu lasagne
- heat the oil in a large heavy based saucepan over medium high heat add the onion and garlic stir for 3 minutes or until soft stir in beef stock pasta sauce red wine and thyme bring to boil reduce heat to low and simmer stirring occasionally for 2 hours or until beef is tender and mixture thickens add the spinach stir for 2 minutes or until spinach just wilts season with 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 mixture bubbles remove from heat gradually add the milk stirring until smooth cook over medium high heat stirring for 3 minutes or until the sauce thickens cook whisking for 1 minute remove from heat stir in the parmesan and mozzarella season
- preheat oven to 180c place potato in a microwave safe bowl cover and cook in a microwave on high for 5 6 minutes or until just tender refresh under cold water drain place one third of potato in a single layer in a 4l 16 cup baking dish top with half the beef mixture continue layering with remaining potato and beef mixture finishing with potato top with white sauce bake on a baking tray for 1 hour or until golden cool for 15 minutes
Nutritions of Potato And Beef Ragu Lasagne
calories: 579 575 caloriescalories: 28 grams fat
calories: 14 grams saturated fat
calories: 40 grams carbohydrates
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calories: 37 grams protein
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