Classic Beef & Mushroom Lasagne

Finely chop the onions, garlic, carrots, and celery. Roughly chop the mushrooms and finely slice the bacon. Pick the thyme and basil, finely chopping the stalks.

Heat a drizzle of oil in a large casserole over medium heat. Fry the bacon until golden, add the vegetables, and cook until softened. Add the minced meat and break up as it browns.

Tip in the tinned tomatoes and one tin of water. Pour in the wine, add the basil stalks, and season. Bring to a boil, reduce to a low simmer, cover, and cook for 2 hours. Remove the lid and cook for a further 20-30 minutes until thick and rich. Stir in the thyme and basil leaves.

Preheat oven to 200°C fan bake. Blanch the pasta sheets in boiling salted water for 3-4 minutes, then drain.

For the white sauce, infuse the milk with the onion, parsley and peppercorns over low heat for 10 minutes. Melt the butter in a separate pan, stir in the flour, then gradually whisk in the strained milk until smooth and thick. Grate in a little nutmeg and season well.

Assemble in a 25cm x 30cm ovenproof dish: spoon a third of the bolognese over the base, layer with pasta sheets, then white sauce. Repeat twice. Grate the Parmesan over the top, drizzle with oil, and cover loosely with foil.

Bake for 20 minutes, then remove the foil and bake for a further 30 minutes until golden and bubbling.