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Main Course Sauce

Lasagna Meat Sauce

A rich, restaurant-quality lasagna sauce that combines base red sauce with ground meat and aromatics. Perfect for traditional lasagna layering.

Prep Time
15 min
Cook Time
45 min
Servings
Enough for 2 large lasagnas
Container
2/3 GN 65mm

Ingredients

  • 1.5 litres Base Red Sauce
    from your batch (see base red sauce recipe)
  • 500ml Base White Sauce
    from your batch (see base white sauce recipe)
  • 1kg minced beef
    80/20 fat ratio preferred
  • 2 large onions, finely diced
  • 4 cloves garlic, minced
  • 3 tbsp olive oil
  • 250ml red wine
    optional, can substitute with stock
  • 2 tbsp fresh basil, chopped
    or 2 tsp dried
  • 1 tbsp fresh oregano
    or 1 tsp dried
  • 100g parmesan cheese, grated
  • salt and black pepper to taste

Instructions

  1. 1

    Heat olive oil in a large, deep pan over medium-high heat. Add diced onions and cook until softened and translucent.

    5-6 mins
  2. 2

    Add minced garlic and cook for 1 minute until fragrant. Don't let it burn.

    1 min
  3. 3

    Add the minced beef, breaking it up with a wooden spoon. Cook until browned all over.

    8-10 mins
  4. 4

    Pour in the red wine (if using) and let it simmer to cook off the alcohol and reduce slightly.

    3-4 mins
  5. 5

    Add the Base Red Sauce, stirring well to combine. Bring to a gentle simmer.

    5 mins
  6. 6

    Add fresh herbs, season with salt and pepper. Simmer gently for 20-25 minutes, stirring occasionally.

    20-25 mins
  7. 7

    In the last 5 minutes, gradually stir in the Base White Sauce to create a rich, creamy consistency.

    2-3 mins
  8. 8

    Remove from heat and stir in half the parmesan cheese. Taste and adjust seasoning.

  9. 9

    Transfer to your 2/3 GN container and let cool slightly before using in lasagna assembly.

Tips

  • • Don't skip browning the meat properly - this adds crucial flavor depth
  • • The white sauce addition creates the signature creamy lasagna sauce texture
  • • Make this a day ahead - the flavors improve overnight in the fridge
  • • If sauce seems too thick, thin with a little pasta water or stock
  • • Reserve some plain red sauce for the bottom layer of your lasagna

Storage

Store covered in fridge for up to 4 days. Freeze portions for up to 3 months. Reheat gently, adding a splash of stock if needed.

Variations

  • • Turkey version: Replace half the beef with ground turkey for a lighter option
  • • Vegetarian: Use mushrooms, lentils, or plant-based mince instead of meat
  • • Spicy version: Add chili flakes or fresh chilies with the garlic
  • • Extra rich: Add a splash of cream or extra white sauce at the end
  • • Herb-forward: Double the fresh herbs and add fresh thyme or rosemary