Slow Cooked Beef Ragout with Parmesan Sauce and a Crispy Topping

This slow-cooked dish is rich and flavoursome—comfort food at its finest.


Serves 4

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Cook's NoteAdd 250 g chopped bacon when frying the mince in batches for a smoky flavour.
Entertainer's TipMake individual portions in oven proof ramekins for a dinner party.
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  • 250 g Fatti’s & Moni’s Bellissimo Lasagne
  • 20 ml olive oil
  • 1 kg lean beef mince
  • 2 garlic cloves, finely chopped
  • 1 red onion, finely chopped
  • 2 carrots, peeled and grated
  • 1 stem of celery, washed and finely chopped with leaves
  • 25 g tomato paste
  • 125 ml red wine
  • 2x 410 g cans of chopped, peeled tomatoes
  • 50 ml honey
  • 500 ml beef stock
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste

Garlic Mushrooms:

  • 50 g butter
  • 2 garlic cloves, finely chopped
  • 200 g Portabellini mushrooms, quartered
  • 2 sprigs of fresh thyme

Parmesan Cheese Sauce:

  • 60 g butter
  • 70 ml cake flour
  • 750 ml full cream milk
  • 100 g Parmesan cheese, grated
  • Salt and fine white pepper, to taste

Crispy Garlic and Herb Topping:

  • 35 g butter, melted
  • 60 g dried breadcrumbs
  • 1 garlic clove, finely chopped
  • 10 g fresh mixed herbs, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 100 g Mozzarella cheese, grated


In a large Le Creuset Signature Round Casserole, heat the oil to a medium to high heat. Brown the mince in batches. Remove from heat and set aside.

Sauté the garlic and onions together with the carrots and celery. Once softened, add in tomato paste and allow to cook for 2 minutes; stirring continuously. Add in the red wine and allow to simmer for 3 minutes; add in the chopped tomatoes, honey, beef stock and bay leaves.

Allow to simmer on a medium to low heat, adding water if the mixture becomes too dry. Cook for 3 hours and set aside.

Preheat the oven to 170°C; grease a 22 x 30cmx 5cm ovenproof dish.

In the meantime, for the Parmesan Cheese Sauce; heat a medium saucepan, melt the butter, whisking in the flour. Cook until the butter starts to darken slightly. Slowly whisk in the milk. Whisk continuously until the sauce has thickened. Simmer for a further 1 minute. Remove from heat and stir in Parmesan cheese and season with salt and pepper, using a wooden spoon. Set aside.

Meanwhile, for the mushrooms: In a medium saucepan, over a medium heat; melt the butter, add garlic, mushrooms and thyme. Sauté until tender and golden. Season with salt and pepper; set aside.

For the Crispy Garlic and Herb Topping: In a mixing bowl, mix together the melted butter, breadcrumbs, garlic and herbs with seasoning. Mix until combined. Set aside.

In a medium baking dish layer Parmesan cheese sauce, lasagne sheets, beef mixture, garlic mushrooms, and lasagne sheets repeating to the brim of the dish, finishing with the layer of lasagne sheets and Parmesan cheese sauce; topped with a layer of Mozzarella cheese and the crumb topping.

Bake for 30-35 minutes until the pasta sheets have softened and top is crispy.