So last night I started preparing my bolognese sauce for lasagne. This and the potstickers were two things I wanted to make this week.

I have made bolognese sauce a few times before, but this is the first time I feel that I’m quite happy with it. The recipe is adapted from Adrian Richardson’s Meat recipe book.

I cut some onions, carrots, celery and garlic. Fried those in a pan with some butter to get the fragrance out. Browned some beef and pork mince together. Added some tomato paste, a large can of tomatoes. Seasoned with basil and paprika, with pepper, salt and sugar to taste.

You cook that stuff on moderate heat for about half an hour to reduce the liquid a bit. Left the sauce overnight so that the flavours all get absorbed into the meat, and the liquid in the pan gets reduced even more.

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The next morning, prepped some bechamel sauce (dug a recipe out from the web). Heh, it took three attempts between me and Vyanne but we managed it. Melted some butter in a pot, added flour, stirred it into a roux, and slowly added milk to it, all the while stirring it until it thickened up.

Greased a large, rectangular dish and started layering the lasagna onto it. The sheets of lasagna skin I got fitted almost perfectly against the dish I had in the kitchen. After the pasta, added the meat sauce, then a layer of bechamel sauce, and the process continued with another sheet of pasta.

The top most layer was covered with parmesan cheese. Chucked it into the oven at 200 degrees C and cooked for nearly half an hour.

Came out piping hot and it was left to cool on the dining table.

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And here we have the final dish!