Classic Beef Lasagne

Make the ragù: heat half the oil in the casserole over high heat. Brown the beef in four batches, then transfer it to a bowl. Reduce the heat, add the remaining oil, onion, carrot, celery and 1/2 tsp salt, and cook for 12 minutes.

Add the garlic for 1 minute and tomato puree for 2 minutes. Add the wine, scrape the pan and reduce for 3 minutes. Return the beef, then add tomatoes, stock, oregano, bay, Worcestershire sauce, remaining salt and pepper.

Simmer partially covered for 50 minutes

Uncovered for 10-15 minutes. The ragù must be thick enough not to flood the lasagne.

Remove the bay and adjust seasoning.

Make the béchamel: melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Add the warm milk a little at a time, whisking smooth after each addition.

Simmer the béchamel for 5 minutes, whisking, until it coats the back of a spoon. Remove from the heat and stir in nutmeg, salt, pepper and 60g Parmesan.

Heat the oven to 180°C fan. Spread a thin layer of ragù in the baking dish. Add a layer of pasta, one-third of the remaining ragù and one-quarter of the béchamel. Repeat to make three filled layers, finishing with pasta and the remaining béchamel.

Scatter over mozzarella and 40g Parmesan. Put the dish on a tray, cover loosely with foil

Bake for 30 minutes.

Remove the foil

Bake for 20-25 minutes until deeply golden and bubbling.

Rest for at least 20 minutes before cutting into portions to suit your selected serving count. This is essential for clean layers and also prevents the filling being dangerously hot.