Black Blood II: Matched with Hearty Beef & Garlic Lasagne


2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600g lean beef mince
737g bottle tomato pasta sauce
1/2 cup red wine
1 teaspoon caster sugar
250g packet dried lasagne pasta sheets
4 cups ricotta
2 handfuls of chopped fresh Italian herbs
1/4 cup grated parmesan cheese

Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, until onion is tender. Add mince. Cook, stirring with a wooden spoon to break up mince until browned. Add sauce, wine and sugar. Bring to the boil. Reduce heat to low. Simmer for 40 minutes or until sauce has thickened. 
Preheat oven to 180°C. Lightly grease a square baking dish. Spoon 1/2 cup mince mixture over base of dish. Arrange one quarter of pasta sheets over meat mixture. Spoon one-third of the remaining mince mixture over pasta. Mix together ricotta and chopped herbs. Sread one-third of the ricotta mixtrure over the mince. Repeat layers twice. Top with remaining pasta, cream and cheddar cheese. Sprinkle with parmesan.
Bake for 1 hour or until pasta is tender and cheese golden. Stand for 10 minutes before serving.
Enjoy with a glass of ‘Black Blood II’ Church Vineyard Shiraz

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