Gabriele and Nonna Angelina are from La Botte D’Oro restaurant in Sydney.

Today, they are making lasagna for ‘World Lasagna Day’.

Recipe below:

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1. BÉCHAMEL (Besciamella)

Ingredients:

• Unsalted butter: 100 g
• Plain flour: 150 g
• Full cream milk: 1 litre
• Salt & nutmeg: to taste

MethodMelt the butter in a saucepan, then whisk in the flour to create a smooth roux. Gradually add the hot milk while whisking until smooth and thickened. Season with salt and a pinch of nutmeg, then simmer for 2–3 minutes before use.

(Ratio 1:10 butter and 1.5:10 flour means per 1 litre of milk you need 100 g butter and 150 g flour.)

2. Soffritto (Base for Ragù or Sauces)

Ingredients (classic ratio 2:1:1):

• Carrot: 100 g (1 medium carrot)
• Celery: 100 g (1 stalk)
• Onion: 200 g (1 large onion)
• Olive oil: 50 ml
• Red Wine : 500 ml
• Beef Mince: 1.3 kg (25% Fat)
• Pork Mince: 700 gr (30% Fat)
• Peeled tomato Blended: 2.55 kg
• Salt and Pepper

(in Emilia Romagna they also add a glass of milk to softened up the meat through cooking) I leave it to you if you would like to add this to to the description)

MethodFinely dice the carrot, celery, and onion. Heat olive oil in a pan, add the vegetables, and cook gently over low heat for 8–10 minutes until soft and sweet without browning. This forms the flavour base for many Italian sauces, add the meats untild looks fully cooked and finish with red wine and slow cook it for 4 hours low flame.