Pork ragu lasagne
- 4 good quality pork sausages
- 100g pancetta
- 60ml (1/4 cup) olive oil
- 1 onion, diced
- 1 tsp ground star anise
- 4 cloves of garlic, finely chopped
- 2 tbsp rosemary leaves, finely chopped
- 2 tbsp thyme leaves, finely chopped
- 750ml (3 cups) red wine
- 1 tin (400g) diced tomatoes
- 6 lasagne sheets
- 200g mozzarella, shredded
- 1 cup parmesan, freshly shaved
- 1 cup crème fraiche
- chopped basil, to serve
Heat the olive oil in a heavy-based saucepan, squeeze the sausages out of their cases and crumble in the meat. Cook for about 5 minutes, stirring all the time. Add the onions, star anise, garlic, rosemary and thyme and cook for 5 minutes or until the onions are soft.
Add the red wine and reduce down for a few minutes, then pour in the tomatoes, reduce heat and simmer for 40 minutes.
Meanwhile, bring a large saucepan of water to the boil, salt it well and add the lasagne sheets. Cook according to packet instructions and then drain.
To serve, cut the cooked lasagne sheets in half. Place one half of each sheet on a plate, top with a spoonful of crème fraiche, a few spoons of hot ragu and a little shredded mozzarella and then repeat. Do this for each plate and then shower the top with parmesan. Serve immediately.
More pasta recipes:
- Chorizo pasta
- Curtis Stone’s fettucine bolognaise
- Ear pasta with peas and bacon
- Chicken lasagne
- Light spaghetti carbonara
- Pork and fennel meatball pasta
- At a pinch, you can replace crème fraiche with sour cream.
- You can find good pork sausages at most delis and butchers.
- If pancetta is out of your budget, you could replace this with bacon.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. .