Lasagne 芝士肉醬千層麵

要令肉醬最入味，秘訣便是用鑄鐵鍋慢火炆和前一日製作。

份量 : 4人
時間 : 1.5小時

材料：

蒜頭 x 6粒 (切細粒)
紅葱頭 x 3粒 (切薄片)
免治牛肉 x 400克 (約 $60)
蕃茄 x 6隻 (切粒)
車厘茄 x 6隻 (切粒)
紅蘿蔔 x 1條 (切細粒)
海鹽 x 1/2茶匙
黑胡椒粉 x 2茶匙
牛至 x 2茶匙
百里香 x 2茶匙
茄膏 x 3茶匙
牛 / 雞粉 x 3茶匙
熱水 x 2碗
即用千層麵 x 9塊
Alfredo 芝士醬 x 1樽
............................................
蕃茄 x 1隻 (切8薄片)
帕爾馬芝士 x 2杯 (磨碎)
乾番茜 x 2茶匙

做法：

1. 把鑄鐵鍋加熱，用適量葡提籽油把蒜蓉和紅蔥頭炒香。
2. 加入免治牛肉炒5分鐘。
3. 再加入番茄和紅蘿蔔炒多5分鐘。
4. 加入海鹽、黑胡椒粉、牛至、百里香、茄膏、牛或雞粉，加兩碗熱水用大火煮大約20分鐘。
5. 然後轉慢火炆大約30分鐘。可用粟粉加水令汁變濃。若要更加入味，可以待冷後放入雪櫃一晚明天才加熱食用。
6. 把焗爐預熱至220度，把1/4的肉醬放在焗盆內，平放四塊即用千層麵，再加上1/4樽芝士醬 ，如此類推做第二和第三層，而最後一層只放肉醬和芝士醬。
7. 把8片蕃茄平均放於上面，灑上帕爾馬芝士，蓋上錫紙焗20分鐘，然後拿走錫紙再焗5-8分鐘至金黃色。灑上乾番茜，完成。

The best is to cook this bolognese (meat sauce) is to cook it the day before and let it marinate for the whole night. However, if you don't have the time, you can simply cook it and eat it right after.

To a fully satisfactory level of this bolognese, it can be achieved by slow cooking it in a pot that retains heat such as enamelled cast-iron pot.

Portion: 4 pax
Time: 1.5hrs

Ingredients:

Garlic x 6cloves (finely chopped)
Shallot x 3pcs (finely sliced)
Minced Beef x 400g (approx. $60)
Tomatoes x 6pcs (diced)
Cherry Tomatoes x 6pcs (diced)
Carrot x 1pc (Cut into small dices)
Sea Salt x 1/2tsp
Black Pepper x 2tsp
Oregano x 2tsp
Thyme x 2tsp
Tomato Paste x 3tsp
Beef Stock / Chicken Powder x 3tsp
Hot Water x 2 bowls
Lasagne Sheet x 9pcs
Alfredo Cheese Sauce x 1jar
................................................
Tomato x 1pc (Cut into 8 slices)
Parmesan x 2cups (grated)
Dried Parsley x 2tsp

Directions:

1. Heat-up a cast iron pot. Fry the garlic and shallot in grape seed oil.
2. Add in minced beef and fry for about 5 minutes.
3. Add in tomatoes and carrots and fry for another 5 minutes.
4. Sprinkle in sea salt, black pepper, oregano, thyme, tomato paste and beef stock or chicken power. Add 2 bowls of hot water and let it cook for at least 20 minutes in high heat.
5. Then turn down to low heat, let it simmer for 30 minutes. Add some cornstarch with water to thicken the sauce (For more intense, you can let it cool down after cooking and put it in the fridge and use it the day after.)
6. Preheat the oven to 220c. To make the 1st layer, place 1/4 of the meat sauce onto the baking tray, place 4 lasagne sheets then 1/4 cheese sauce on top. Repeat for the 2nd and 3rd layers. For the last layers, just put in meat sauce then cheese sauce.
7. Place the 8 slices of tomatoes on top, sprinkle the parmesan. Cover with a lid or aluminium foil then bake for 20 mins. Take away the lid or aluminium foil and bake for another 5-8mins until golden. Sprinkle with some dried parsley and serve.