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Potato and beef ragu lasagne
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Prep Time:
60 minutes
Cook Time:
200 minutes
Total Time:
260 minutes
Indulge in this ultimate cheesy potato bake for a satisfying comfort food experience.
Ingredients:
  • 36.80 gm vegetable oil
  • 2 brown onions, finely chopped
  • 3 garlic cloves, chopped
  • 1kg beef chuck steak, trimmed, cut into 3cm pieces
  • 1L (4 cups) beef stock
  • 690g btl Traditional Pasta Sauce
  • 250ml (1 cup) red wine
  • 4 fresh thyme sprigs
  • 60g baby spinach leaves
  • 100g butter
  • 75g (1/2 cup) plain flour
  • 1L (4 cups) milk
  • 20g (1/4 cup) finely grated parmesan
  • 40g (1/3 cup) coarsely grated fresh mozzarella
  • 4 (about 780g) large Red Delight potatoes, thinly sliced
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, warm the oil. Sauté the onion and garlic until soft, about 3 minutes. Introduce the beef, stock, pasta sauce, red wine, and thyme; bring to a boil. Reduce heat to low and simmer uncovered for 2 hours until the beef is tender and the sauce thickens. Toss in the spinach and cook for an additional 2 minutes until wilted. Season with pepper and remove thyme stems before serving.
  • In a saucepan over medium-high heat, melt butter until foamy. Stir in flour and cook for 2 minutes until bubbling. Remove from heat, then gradually stir in milk until smooth. Return to medium-high heat and cook for 3 minutes until thickened. Whisk in parmesan and mozzarella until melted, then season to taste.
  • Preheat the oven to 180C. Microwave the potato until just tender, then refresh under cold water and drain. Layer the potato and beef mixture in a 4L baking dish, finishing with potato. Top with white sauce and bake on a baking tray until golden, around 1 hour. Allow to cool for 15 minutes before serving.

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