Lasagna alla Napoletana

Method

Heat olive oil in a large pan, sauté the onion and garlic until soft, then add the minced pork and beef, browning thoroughly for about 8 minutes. Add tomato purée, cook for 2 minutes, then deglaze with white wine and add tinned tomatoes; simmer gently for 45 minutes until rich and thickened. For the béchamel, melt butter in a separate pan, whisk in flour to form a roux, then gradually add warm milk whilst stirring constantly until smooth and creamy. Season both sauces well with salt and pepper. In a rectangular baking dish, layer the ragù, lasagne sheets, béchamel, mozzarella and Parmesan, repeating until all ingredients are used and finishing with béchamel and cheese. Bake at 180°C for 40-45 minutes until golden and bubbling at the edges.