Pork Baking Italian

Pork, rosemary, fennel and chilli ragu lasagne

Name: Pork, rosemary, fennel and chilli ragu lasagne recipe
Yield: 8
Cuisine: /italian
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1.5kg pork neck, trimmed; 2 cups (500ml) tomato sugo; 400g can chopped tomatoes; 2 tbs tomato paste; 4 rosemary sprigs, leaves picked; 3 tsp fennel seeds; 4 garlic cloves, finely chopped; 2 tsp chilli flakes; 80g unsalted butter; 80g plain flour; 4 cups (1L) milk; 1/4 tsp freshly grated nutmeg; 60g parmesan, finely grated; 400g store-bought fresh lasagne sheets; 1 cup (100g) mozzarella, grated

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by Phoebe Wood

Jul 20, 2020

"Dig into warm layers with this classic ragu lasagne featuring a hint of chilli," says Phoebe Wood. You'll need to start this recipe 5 hours ahead.

1/4 cup (60ml) extra virgin olive oil
1.5kg pork neck, trimmed
2 cups (500ml) tomato sugo
400g can chopped tomatoes
2 tbs tomato paste
4 rosemary sprigs, leaves picked
3 tsp fennel seeds
4 garlic cloves, finely chopped
2 tsp chilli flakes
80g unsalted butter
80g plain flour
4 cups (1L) milk
1/4 tsp freshly grated nutmeg
60g parmesan, finely grated
400g store-bought fresh lasagne sheets
1 cup (100g) mozzarella, grated

Method

1.

To make the ragu, heat oil in a flameproof casserole over high heat. Season pork and add to pan. Cook, turning, for 6-8 minutes until browned. Add sugo, canned tomatoes, tomato paste, rosemary, fennel seeds, garlic, chilli and 2 cups (500ml) water (the pork should be submerged in the sauce). Season, cover and reduce heat to low. Simmer for 3 hours 30 minutes or until pork is tender. Remove lid and simmer for a further 30 minutes until sauce has reduced by one-third. Cool slightly, keep the meat in the sauce, then shred the meat using two fork and stir into the thick tomato sauce. Season and set aside.
2.

Melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute, then gradually add milk in 4 batches, stirring constantly to prevent any lumps from forming. Bring to a simmer for 5 minutes or until thickened. Stir in nutmeg and parmesan. Season, then set aside.
3.

Preheat oven to 200°C/180°C fan-forced.
4.

Add a few spoonfuls of ragu to the base of a 4L baking dish. Top with a layer of lasagne sheet, then 1 cup (250ml) bechamel, followed by a layer of ragu. Repeat layering, finishing with a layer of bechamel. Scatter with mozzarella. Place baking dish on a tray and bake for 40 minutes, or until golden and bubbling. Rest for 15 minutes before serving.