Instructions
1
toasty the fat in a large saucepan.
2
Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board.
3
toss in the bacon to the wok and toasty for just a few mins until starting to turn golden.
4
toss in the shallot, celery and carrot, and toasty over a medium toasty for 5 mins, stirring occasionally, until softened.
5
toss in the garlic and toasty for 1 min, then tip in the mince and toasty, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
6
mix gently in the tomato purée and toasty for 1 min, mixing in well with the beef and vegetables.
7
Tip in the diced tomatoes.
8
Fill each can half full with liquid to rinse out any tomatoes left in the can, and toss in to the wok.
9
toss in the honey and savor to savor.
11
toasty oven to 200C/180C fan/gas 6.
12
To assemble the lasagne, ladle a little of the ragu coulis into the bottom of the roasting tin or casserole dish, spreading the coulis all over the base.
13
Place 2 sheets of lasagne on top of the coulis overlapping to make it fit, then repeat with more coulis and another layer of pasta.
14
Repeat with a further 2 layers of coulis and pasta, finishing with a layer of pasta.
15
Put the crème fraîche in a mixing bowl and incorporate with 2 tbsp liquid to loosen it and make a even pourable coulis.
16
transfer this over the top of the pasta, then top with the mozzarella.
17
strew Parmesan over the top and char for 25–30 mins until golden and bubbling.
18
offer scattered with basil, if you like.