Premium Beef Topside Recipes

Beef lasagne with ricotta
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175ml/6 fl oz olive oil
55g/2 oz butter, plus extra for greasing
85g/3 oz bacon or pancetta, diced
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
450g/1lb Beef topside in a single piece
5 tablespoon red wine
2 tablespoon sun-dried tomato paste
200g/7 oz Italian sausage, such as luganega
2 eggs
155g/4 oz parmesan cheese, freshly grated
25g/1 oz fresh breadcrumbs
350g/12 oz mozzarella cheese, sliced
Salt and pepper
Fresh chopped parsley, to garnish

Beef lasagne with ricotta - Cooking Instructions

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Serves6

Heat 100 ml/3 ½ fl oz of the olive oil with the butter in a large saucepan.

Add the bacon, onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes, until softened. Increase the heat to medium, add the beef and cook, turning occasionally, until evenly browned.

Stir in the red wine and tomato paste, season and bring just to the boil. Lower the heat, cover and simmer very gently, stirring occasionally, for 1 ½ hours, until the beef is tender.

Meanwhile, heat 2 tablespoons of the remaining oil in a frying pan. Add the sausage and cook, turning frequently, for 8-10 minutes. Remove from the pan and remove and discard the skin. Thinly slice the sausage and set aside.

Transfer the beef to a chopping board and dice finely. Return half the beef to the sauce. Mix the remaining beef with 1 egg, 1 tablespoon of the parmesan and breadcrumbs in a bowl. Shape the mixture into walnut-sized balls. Heat the remaining olive oil in a frying pan. Cook the meatballs, turning frequently, for 5-8 minutes. Remove with a perforated spoon and set aside.

Pass the ricotta through a sieve into a bowl. Stir in the remaining egg and 4 tablespoons of the remaining parmesan and season with salt and pepper. Preheat the oven to 180*c/350*f/GAS mark 4. Grease the rectangular ovenproof dish with butter.

Make layers of lasagne sheets, ricotta mixture, meat sauce, meatballs, sausage and mozzarella in the prepared dish.

Finish with a layer of the ricotta mixture and sprinkle with the remaining parmesan.
Bake the lasagne for 20-25 minutes, or until golden brown.

Remove from the oven, garnish with parsley and serve

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Beef lasagne with ricotta
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