Ingredients
CHORIZO SAUSAGE RAGOUT
2 tbs olive oil
250g fresh chorizo sausages (from selected butchers), skins removed
1 rosemary sprig, leaves picked
3 garlic cloves, crushed
1 each carrot, onion and celery stalk, finely chopped
250g each pork and veal mince
1/4 cup (70g) tomato paste
2/3 cup (165ml) red wine
1 1/2 cups (375ml) beef stock
400g can Ardmona Diced Tomatoes
LASAGNE
1.25L (5 cups) chorizo ragout
200g dry lasagne sheets
250g mascarpone
2 buffalo mozzarella balls, sliced
1/4 cup (30g) finely grated parmesan
Basil leaves, to serve
Directions
1
1. For the ragout, heat the oil in a large, deep frypan over medium heat, and add chorizo, rosemary, garlic, carrot, onion and celery. Cook, breaking up chorizo with a wooden spoon and stirring occasionally, for 8 minutes or until chorizo is browned and vegetables are softened.
2
2. Increase heat to high and add the pork and veal mince. Cook, breaking up with a wooden spoon, for 10 minutes or until browned. Add tomato paste and cook, stirring, for 5 minutes or until caramelised.
3
3. Add the wine and simmer for 2 minutes, then add the stock and tomato. Bring to the boil, then reduce heat to low and gently simmer, stirring occasionally, for 1 hour or until sauce is thick and rich.
4
4. Cool, then store refrigerated for up to 5 days or freeze for up to 3 months.
5
5. For the lasagne, place a small amount of ragout in base of a large ovenproof frypan. Add 3 lasagne sheets, then pour over remaining ragout.
6
6. Stir through mascarpone. Break up remaining lasagne sheets and push into the sauce. Top with mozzarella.
7
7. Cover pan and cook over medium-low heat for about 12 minutes or until the pasta is al dente.
8
8. Heat the grill to high. Scatter lasagne with parmesan and grill for 1-2 minutes or until golden. Serve scattered with basil.