Kathrina says: “It’s a bit of a win for the working days. Put it on in the morning; it doesn’t matter if it cooks for 6 hours or 10. When you get home, you just add the lasagna sheets and cook for 20-30 minutes and dinner is ready. It has its place at the table every old Wednesday evening as much as the evenings when you receive friends for dinner. It’s a feat of comfort and culinary genius all rolled into one. Watching those lasagna sheets floating happily in the cheese and soup sauce is a feast for the eyes as well as the stomach.
For 6 persons
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 stalk of celery, finely chopped
- 1 carrot, finely chopped
- 1 teaspoon dried oregano
- 1 tablespoon finely chopped oregano leaves
- 1 tablespoon finely chopped basil leaves
- 500g ground beef
- 185ml whole milk
- 2 cans of 400 g crushed tomatoes
- 500ml chicken stock
- 2 tablespoons of tomato puree
- 100g grated parmesan
- 200g coarsely torn fresh lasagne sheets
- 1 ball of buffalo mozzarella, roughly torn
Set the slow cooker to the sauté function and allow to heat through. Add the oil and, when hot, add the onion. Cook 1 to 2 minutes, then add the garlic, celery and carrot.
Cook for 2 minutes, stirring regularly to prevent them from sticking. Add the herbs and cook for another 30 seconds before adding the beef. Cook until lightly browned, then season with salt and pepper.
Stir in the milk and cook for another 5 minutes, or until the milk appears to have been absorbed into the meat and no meat is clumping together. Add the tomatoes, broth and tomato paste, then close the lid and cook over low heat for 6-8 hours.
Lift the lid and add half the parmesan to season. Once melted in the sauce, gently push in the lasagna sheets. Close the lid and cook for 30 minutes. Turn off the fire. Add the mozzarella and let it melt for a minute in the sauce.
Gently spoon into serving bowls. Season again with the remaining parmesan, salt and pepper and add the fresh basil leaves just before serving.
Slow wins by Katrina Meynink (£17.98, Hardie Grant) is out now