Needs no introduction?
Tomato Mince
1 onion (finely chopped)
3 cloves of garlic
500g mince
1 glass of red wine
1 cup of beef stock
2 tbsp of tomato puree (and then some)
6 drops of Tabasco
Some dried chillies / chili powder
handful of chopped chorizo
handful of fresh oregano
1 glass of red wine
1 cup of beef stock
2 tbsp of tomato puree (and then some)
6 drops of Tabasco
Some dried chillies / chili powder
handful of chopped chorizo
handful of fresh oregano
handful of fresh basil
few sprigs of rosemary
2 tins of chopped tomatoes
few sprigs of rosemary
2 tins of chopped tomatoes
White sauce
100g plain four
100g butter
1 pint of milk
200g chedder cheese and 100g parmesan for layers
Saute the onions and garlic (5mins) add the chorizo and a glug of red wine (2mins) - remove chorizo / onion mix and place in a bowl for later. Add another chopped garlic clove to the hot pan, and a little of the stock and a little of the red wine. Add the mince (1 min) add the rest of the stock and red wine. The stock will reduce so dont worry if it looks watery. Add the tomatoe puree, Tabasco, oregano, basil and rosemary. Add the pre cooked chorizo to the mix and the tins of tomatoes. Let it simmer for 20mins or so. Add salt and pepper to taste. Make the white sauce - heat butter in pan, whisk in the flour, gradually add the milk to the mix taking it off and on the heat as needed (dont let it get too hot or it goes lumpy). Layer up lasange with lots of cheese.
Saute the onions and garlic (5mins) add the chorizo and a glug of red wine (2mins) - remove chorizo / onion mix and place in a bowl for later. Add another chopped garlic clove to the hot pan, and a little of the stock and a little of the red wine. Add the mince (1 min) add the rest of the stock and red wine. The stock will reduce so dont worry if it looks watery. Add the tomatoe puree, Tabasco, oregano, basil and rosemary. Add the pre cooked chorizo to the mix and the tins of tomatoes. Let it simmer for 20mins or so. Add salt and pepper to taste. Make the white sauce - heat butter in pan, whisk in the flour, gradually add the milk to the mix taking it off and on the heat as needed (dont let it get too hot or it goes lumpy). Layer up lasange with lots of cheese.
mmmmmm....
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