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    FOR THE LOVE OF LASAGNE

    Jun 17, 2020 8 minutes

    PHOEBE WOOD’S PORK, ROSEMARY, FENNEL & CHILLI RAGU LASAGNE

    SERVES 8-10

    “DIG INTO WARM LAYERS WITH THIS CLASSIC RAGU LASAGNE FEATURING A HIT OF CHILLI.”
    – PHOEBE WOOD

    Begin 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

    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.

    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.

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