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T-fal® Simply Smart Deep Fryer
 

T-fal® Simply Smart Deep Fryer

Family size 2.6 lb – easily prepares food for the entire family
Lift and shake handle to spread food evenly and remove excess oil
External basket control for safer splatter free frying
Dishwasher safe
Adjustable thermostat
Temperature ready light
Safe to touch exterior
On/Off Switch
hide the box
WHERE TO BUY

The Best Lasagne

Category: Rice and Pasta
Author: Jamie Oliver

rating:  

Ingredients:

1 carrot, peeled and finely chopped
1 large red onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
2 sticks of celery, finely chopped
250ml red wine
3 good quality anchovies
3 small balls of mozzarella, torn into small pieces
3 x 400g tins of tomatoes
400g dried lasagne sheets
500g crème fraiche
500g good quality beef, minced
500g good quality pork, minced
6 slices pancetta or bacon, chopped
75g grated Parmesan cheese, plus a little extra
a good pinch of ground nutmeg, or whole nutmeg, grated
a sprig of rosemary, leaves picked
bay leaves
extra virgin olive oil
olive oil
sea salt and freshly ground black pepper

Directions:

Preheat your oven to 350 degrees.
Heat a large saucepan and add a splash of olive oil. Fry the bacon for a minute or so, just until it starts to sizzle and release its fat. Add the rosemary, bay, chopped onion, carrot, celery and garlic, and cook gently for about 20 minutes until very soft
Add the minced meat to the cooked vegetables and fry for a minute or two until it browns.
Pour in the wine and let it simmer for a minute before adding the tomatoes and a tomato tin full of water (about 400ml). Season well and bring to a boil.
Simmer the sauce very gently for at least an hour, topping it off with some water as needed, if it begins to dry out.
Taste and season again with salt and pepper.
Mix the crème fraiche with the grated Parmesan, anchovies and season well with salt, pepper and nutmeg.
Take your T-Fal lasagna tray and rub lightly with a little olive oil, then cover with a layer of pasta sheets, trying not to let the sheets overlap too much.
Next, spread a third of the meat sauce over the pasta sheets and then gently spread a third of the crème fraiche mixture over the top. Dot with a third of the mozzarella.
Repeat until you have completed three layers of each filling, making the last layer one of crème fraiche and mozzarella.
Sprinkle with a little extra grated Parmesan, some sea salt and pepper and some extra nutmeg.
Bake in the oven for 30-40 minutes or until golden and bubbling.
Serve with a nice green salad and the rest of the red wine.