Ingredients
200g/8oz lasagne
1 tbsp. oil
50g/2oz thin strips of streaky bacon
100g/4 oz Onion, chopped
50g/2oz Carrot, chopped
50g/2oz Celery, chopped
200g/8oz Minced beef
50g/2oz Tomato purée
¾ pint Beef Stock, ideally using bouillon if available
1 Clove of garlic
Salt, Pepper
½ level tsp. Marjoram
100g/4oz Sliced Mushrooms
250ml/½ pint béchamel Sauce (white sauce)
50g/2oz Grated parmesan or cheddar cheese
Method
Cook the pasta in gently simmering salted water for approx. 10 mins. Refresh Pasta by running it under cold water and allow to drain on a cloth. Gently heat the oil in a pan, add the bacon and cook for 2 -3 mins. Add the onion, carrot and celery, cover the pan with a lid and cook for a further 5 mins. Add the minced beef , increasing the heat slightly and stir until lightly brown. Remove from the heat and stir in the tomato purée. Return to the heat and stir in the beef stock. Stir to the boil. Add the garlic, salt, pepper and marjoram and simmer for 15 mins. Remove the garlic. Mix in the mushrooms, reboil for 2 mins, remove from the heat. Butter an ovenproof dish, and cover the bottom with a layer of meat sauce. Add a layer of lasagne. Alternate the meat sauce and lasagne until the dish has ¾ filled, and a layer of meat sauce is on top. Cover with the white sauce. Sprinkle with cheese and cover with a lid. Bake in a moderately hot oven (190°c, 375°f, gas 5) for approx. 20 mins. Remove the lid and bake for a further 15 mins.
Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.
Chef's Tips
To make Béchamel sauce, melt 4oz of butter in a thick bottomed pan. Stir in 4oz of flour until it forms a paste. Cook over a gentle heat, making sure that the paste does not color. Remove from the heat and allow to cool. Warm 1 litre of milk and add to the paste, only adding a small qty each time, stirring until smooth. 'Stud' an onion with 4 or 5 cloves (push the cloves into the onion) and add to the mixture. Simmer for 30 mins. Remove the onion and sieve the sauce. If storing the sauce for future use, lightly grease a sheet of greaseproof paper and cover the sauce, greased side down. [This prevents a skin forming on the sauce]