Lasagna

Chop the onion, carrot, celery and bacon into even sizes and crush and mince the garlic. Heat 1 table spoon of oil in a pot and add the onion, carrot, celery, garlic, bacon and cook until soft, remove from the pot and set aside in a bowl.

Add 1 table spoon of oil to the pot, heat on high, add the mince and cook until brown. Once brown add the milk and cook until evaporated. Return the cooked onion, carrot, celery, garlic, bacon to the pan with the mince, add the beef stock, tomatoes, bay leaf, salt and pepper, bring to the boil, turn down to a simmer on a low heat and cook for two hours.

Preheat the oven at 160 degrees Celsius. For the cheese sauce melt the butter in a pot over a medium heat. Add the flour and stir into a paste and cook for a couple of minutes without colouring. Add the milk slowly stirring as you go. Once the milk is added and you have a nice sauce turn off the heat and add 100 grams of grated cheese and stir in.

To construct the lasagna use a large baking dish or deep tray. Put a layer of the meat sauce on the bottom about a centimeter thick add a thin layer of cheese sauce and then cover with lasagna pasta sheets. Repeat four times. Add one more layer of meat sauce then the remainder of the cheese sauce and then sprinkle with the remaining 100 grams of grated cheese. Place in the oven a bake until the top is golden brown, serve with some fresh basil.