Lasagne Verdi Bolognese

[Supper Dishes]

half quantity green pasta

freshly grated Parmesan cheese

FOR THE MEAT SAUCE

1 tablespoon dripping or oil

340g/12oz minced beef

1 onion, finely diced

1 stick of celery, finely diced

4 cloves of garlic, chopped

30g/1oz plain flour

290ml/½ pint brown stock

100ml/3½fl oz dry white wine

salt and freshly ground black pepper

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh marjoram

a pinch of ground cinnamon

1 tablespoon tomato purée

FOR THE CREAM SAUCE

45g/1½oz butter

1 bay leaf

45g/1½oz plain flour

570ml/1 pint creamy milk

salt and freshly ground black pepper

freshly grated nutmeg

1. Cut the pasta into 5 x 3cm/6 x 1in strips. Allow to dry for 1 hour.

2. Heat the fat in a pan and brown the mince well. Add the vegetables and garlic and fry, stirring continuously, for 2 minutes.

3. Stir in the flour. Cook for 30 seconds. Pour in the stock and wine and add the salt, pepper, parsley, marjoram, cinnamon and tomato purée. Bring to the boil, stirring. Simmer slowly for 45 minutes, then boil rapidly, stirring all the time, until the sauce is thick and syrupy.

4. Make the cream sauce, melt the butter in a saucepan, add the bay leaf and flour and cook, stirring, for 1 minute. Remove from the heat.

5. Add the milk and return to the heat. Beat slowly to the boil, stirring continuously, until you have a thick creamy sauce. Simmer for 2 minutes. Season to taste and remove the bay leaf.

6. Preheat the oven to 190°C/375°F/Gas mark 5. Butter an ovenproof dish and cover the bottom with a layer of pasta, then spoon over a thin layer of meat sauce. Cover with a layer of cream sauce. Arrange a layer of pasta over this. Continue the layers in this manner, finishing with the cream sauce. Sprinkle with grated Parmesan cheese.

7. Bake in the oven for 20-25 minutes until bubbling and just brown on top.