28th Nov 2019 @ 1:43 pm

Antonio Carluccio OBE was a larger-than-life character who, over his 50-year career, inspired thousands of people with his no-fuss Italian cooking and passion for good food and wine. He sadly passed away on November 8th 2017.

Antonio was a much loved and respected Italian cookery writer, cook, restaurateur, food expert and loved TV personality, he was regarded as the Godfather of Italian cooking. Raised in the rural North West of Italy, Antonio had a rare and privileged breadth of culinary knowledge. In 1999 Antonio co- founded Carluccio’s and it is his dedication and legacy which has made the restaurant group one of the UK’s most successful and well-known brands.

He was a great man and will be remembered with love and affection.

Below, you will find a recipe for his Lasange.

Classic Lasange

Ingredients:

– 2 tbsp extra virgin olive oil
– 1 small onion, finely chopped
– 1 small carrot, finely chopped
– 2 sticks of celery, finely chopped
– 300g minced beef
– 300g minced lamb
– Salt and pepper
– 400g tin chopped tomatoes
– 8 to 10 sheets of lasange
– 100g Parmesan, grated
– 60g butter
– 40g plain flour
– 500ml milk

Method:

Heat the oil in a large pan, add the onion, carrot and celery and sweat for a couple of minutes. Add the meats and brown all over. Season with a touch of salt. Add the chopped tomatoes and water, lower the heat, cover with a lid and simmer gently for 2 hours, stirring occasionally.

Preheat the oven to 200°C/7400°F- 375°F/Gas Mark 6.

To make the white sauce, melt the butter in a small pan on a medium heat. Stir in the flour (a wooden spoon or small hand whisk will do) to form a paste and stir in a little of the milk. Add the remaining milk gradually, stirring all the time, until it becomes a creamy consistency. Remove from the heat, add the Parmesan and season with a little salt and pepper.

Line a 22 x 26cm rectangular ovenproof dish with a little of the bolognese. Arrange sheets of lasagne over the top, then more bolognese, a bit of white sauce and some grated Parmesan. Continue to make layers like this until you have finished all the ingredients ending with a topping of white sauce and sprinkled Parmesan.

Cook in the oven for about 35–40 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.