#mixedmeats

Here's the recipe you've been waiting for... the ultimate lasagne. This is actually quick and easy to make, it just has a few key processes. For the Ragu you will need: Extra virgin olive oil Two onions finely chopped 3 lare garlic cloves finely chopped or crushed 200g pancetta or smoked bacon chopped 150g finely chopped chicken livers 400g pork mince 400g beef mince Two tins of chopped tomatoes 6 tsp tomato purée 2 cups of red wine (optional- could use beef broth instead) Generous handful of basil Add a good splash of olive oil to a ceramic pan and add the onions and garlic Sauté until softened Turn up the heat slightly and add the chopped pancetta and cook until starting to crisp with a nice bit of fat in the pan. Remove and set aside in an ovenproof dish, reserving the fat in the pan. Add the chicken livers and brown, transfer to oven proof dish Repeat for the pork then the mince. Mix well and add the tinned tomatoes, purée and red wine (optional) and torn basil. Transfer to the oven at 140c for 4-5 hours, stirring occasionally. Don't worry if some of the meat browns, this is fine just stir. Next steps: Finely slice courgette for the layers Fresh buffalo or block of mozzarella cheese, torn into chunks Mix one large tub of Greek yoghurt (I actually used most of a 1kg @fage_uk tub) in a bowl with 3 eggs and a large handful of grated fresh Parmesan cheese. When the ragu is cooked and cooked slightly, sprinkle the meat base then add some fresh mozzarella then the sauce, then a layer of courgette and repeat finishing with the sauce. Sprinkle some more Parmesan and bake in the oven at 170-180c for 45mins to one hour. Freezes well. Serve with fresh green salad. #nopasta #grainfree #lasagne #pastafreelasagne #ketofamilyfood #ragu #mixedmeats #bechemelsauce #glutenfree #celiac #coeliac #gbbf #ketofood #pastafree #courgetti #courgettepasta #italianclassics #parmesancheese #glutenfreesauce #grainfree #nograins #againstallgrain #familyfoods