Hearty Beef and Pork Lasagne

Preheat the oven to 200C, fan-forced. Crush or finely chop the garlic. Coarsely grate the carrots. Finely grate the parmesan.

Heat 1 tbs olive oil in a large deep frypan over high heat. Cook the beef mince and pork mince, breaking up the lumps with a spoon, for 5-6 mins until browned. Reduce the heat to medium-high. Add the carrot and cook, stirring occasionally, for 4-5 mins until softened. Add the garlic and Italian seasoning and cook, stirring, for 1-2 mins until fragrant.

Add the tomato paste, tomatoes, 1½ tsp sugar and 250ml (1 cup) water to the beef mixture and season with salt and pepper. Cook, covered, for 5 mins. Uncover and cook for a further 5-7 mins until the sauce is thickened. Remove the pan from the heat. Taste, then season with salt and pepper.

Meanwhile, melt 40g butter in a small saucepan over medium heat. Add 35g (¼ cup) flour and cook, stirring, for 2 mins or until golden. Gradually add 200ml milk and 200ml water, stirring constantly to prevent lumps forming (see Kitchen 101). Bring to a simmer and cook, stirring, for 2-3 mins until thickened. Stir in the parmesan. Taste, then season with salt and pepper.

Spread one-third of the beef mixture over the base of a 1.5L (6 cup) baking dish. Top with a layer of lasagne sheets, trimming to fit if necessary, then spread with one-third of the bechamel sauce. Repeat layering twice more. Bake the lasagne for 30-35 mins until golden and cooked through. Remove from the oven and stand for 5 mins. Divide the lasagne among plates and enjoy!

The trick to silky smooth sauce is to add the milk and water gradually while stirring continuously. Add a little liquid, stir until smooth, then add a little more until fully combined.