Monday, 12 March 2012


Here is a great recipe for a casual dinner party. Serve with a rocket and parmasan salad and home made bread rolls.

  • 500g Beef mince
  • 1 jar of Lloyd Grossman’s Bolognaise Sauce
  • A large squirt of tomato purée
  • A large glass of red wine
  • 1 bay Leaf
  • ½ teaspoon of mixed herbs
  • Salt and Pepper
  • Lasagne sheets
  • 1 jar of Bechamel Sauce
  • A little bit of oil for frying 


  1. Fry the mince in a little oil till brown
  2. Drain off any liquid
  3. Add the tomato purée and stir into the mince and fry for 5 min’s . (It should end up being quite dry and the mince will be a dark red colour)
  4. Add the red wine and stir till the alcohol burns off.
  5. Pour in the bolognaise Sauce  and turn the heat down so it simmers slowly.
  6. Add the bay leafs, mixed herbs, a good grinding of black pepper and a touch of salt .
  7. Let it simmer for 20 min’s. (The sauce should be quite dry after 20mins )
  8. Take it off the heat and allow to cool
  9. Once cool spread half the bolognaise sauce on the bottom of an oven proof dish
  10. Cover with a layer of lasagne sheets then a layer of bechamel sauce 
  11. Repeat the layers finishing with the bechamel sauce
  12. Sprinkle with cheese and bake in the oven at 200° c for 30min’s 

Tip:  Once cooked let it stand for 5 min’s before serving